Toasted Coconut Peanut Butter and Banana Breakfast Sandwich

I’ve been changing up my morning routines the past few weeks and that definitely includes breakfast. So naturally, I was pumped to share to my newest creation with you all.

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It’s kinda like a grilled cheese but for breakfast… and without cheese. But still delicious. Plus, the coconut adds a little something tropical to your morning!

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You’ll need:
2 slices multigrain bread (or other thick bread)
2 tablespoons of peanut butter
6-7 slices of banana
1 tablespoon of coconut oil

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I have to admit I’ve been resisting the coconut oil train for quite sometime. Not sure why… maybe because the first time I tried to buy some I realized that it wasnt actually oil but a wax-y substance and that really creeped me out for some reason.

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Not to fear though, I’ve gotten over that and today dove into my first jar. I decided to keep it simple, since I’m a first timer and all.

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Scoop half a tablespoon of coconut oil on to a pan. Let it melt just a touch. It’s so fragrant!

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Then place the bread over the oil. I smeared it around a little to make sure it was evenly coated.

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Add another half tablespoon of coconut oil and the bread slice with the peanut butter and bananas to the pan. Let the coconut oil gently toast the bread.

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Then put the sandwich together and serve! It’s a super quick breakfast. Pretty sure I made this sandwich and took pictures of it in less than 15 minutes.

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The coconut oil adds a nice touch to the traditional peanut butter and banana sando.

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What’s your favorite breakfast sandwich?

Disclaimer: The coconut oil was gifted to me by HEB but all opinions are my own.

Roast Beef Panini with Horseradish Cheddar

After having a panini at Enoteca, I had been craving one and decided to do my own take on this sandwich. This hearty, cheesy little morsel was created right on my very own George Foreman Grill i.e. no fancy skills required!

Soft Sourdough Bread fresh from the Bakery
Fresh Spinach
Boar’s Head Roast Beef thinly sliced
Boar’s Head Horseradish Cheddar thinly sliced
1/2 an avocado
Butter

Butter the outsides of the bread and place one slice, butter side down, on grill.

Layer roast beef and sliced avocado.

Place some spinach on top.

I put the cheese on last so it can melt over everything and help hold the panini together while you eat it.

Place the other piece of bread on top, butter side up.

Close the grill and let cook for 3-4minutes. Times may vary depending on how quickly your George Foreman or panini maker heats up.

Slice in half and enjoy! The perfect deli style sandwich without all the fuss.