Fruit N Nut Butter Sandwich Recipes

PEANUT BUTTER FRUIT SANDWICH

Steps:

• Get the two slices of bread and toast them (don't burn the bread!)(optional).
• Once the bread is crispy and warm, spread 4 teaspoonfuls of peanut butter on one slice and the other 4 teaspoons of peanut butter on the other slice.
• Now cut the your fruits to thin slices and add them in your sandwich in any order.
• Finally enjoy your sandwich with a nice cold cup of milk.

CLEAN EATING FRUIT AND NUT BUTTER SANDWICH

Steps:

• Lay out your bread slices on a flat work surface.
• On one slice, spread the nut butter.
• On the other slice, spread out the strawberries.
• Sprinkle either side with cinnamon and drizzle with honey.
• Put your two slices of bread together and enjoy your sandwich!
• HINT: Make sure the peanut butter is cold so it doesn't ooze like it did in my picture and pack the honey on the side to be poured on just before eating. This will make for a much cleaner sandwich.

CRUST-FREE NUT BUTTER & JAM SANDWICHES RECIPE BY TASTY

Steps:

• Cut the crust off of the bread and separate the pieces.
• Spread the nut butter on both sides of the bread, followed by the jam.
• Put the pieces of bread together and pinch all along the sides with your fingers, and then press the seam with a fork to make a seal.
• Place in bento box followed by carrots, and blueberries.
• Pack bento box in a lunch box with a frozen water bottle to keep everything cold.
• Enjoy!

FRUIT SANDWICH

Steps:

• Chill a mixing bowl and the beater attachments of a hand mixer in the refrigerator for 15 minutes. (A metal bowl will chill more quickly than glass.) Meanwhile, in a separate large bowl, mix the mascarpone with the honey until smooth.
• Place the chilled mixing bowl in another, larger bowl filled with ice water, to keep it cold. Pour the chilled heavy cream in the mixing bowl. (The colder everything is, the less time it will take to whip the cream and the lighter and fluffier it will be.) Using a hand mixer with the chilled beater attachments, beat the cream until stiff enough to hold peaks, 5 to 8 minutes on medium.
• Add the whipped cream to the mascarpone and gently combine. The mixture should be fairly firm, so it won't squeeze out the sides of the sandwich when slicing. (If the mixture is too soft, chill briefly until firmer but still spreadable, about 5 minutes.)
• Take the 4 slices of bread and cut off the crusts on all 4 sides. Using a spatula, spread about 1/3 cup of cream filling on each slice of bread. (It will be thick.)
• Pat the fruit dry with paper towels to absorb any excess moisture. Arrange the fruit on top of the cream on 2 slices of bread, keeping in mind that you will be cutting along the diagonal and showing off cut sections of fruit. Make a mental note of which diagonal you will be using.
• Cover the fruit with the remaining cream. Then put the other slice of bread, cream side down, on top of the fruit to make the sandwich.
• Wrap the sandwich with plastic wrap, very tightly, making sure there's no air inside. Mark your chosen diagonal on the plastic wrap, so you will know where to cut. Chill in the refrigerator for at least 1 hour or overnight.
• Hold a serrated bread knife under hot running water for 15 seconds, then wipe dry. (A warm knife cuts more cleanly than a cold one.) Unwrap the sandwich and cut along your chosen diagonal line. Serve immediately.

FRUITY PEANUT BUTTER SANDWICH

Steps:

• Spread peanut butter on one side of a slice of bread, and sprinkle with chopped apple, raisins, and peanuts. Spread jam over the remaining slice of bread, and place on top of fruit and nuts to make a sandwich.

FRUIT N' NUT SANDWICH

Steps:

• In a small bowl, mix together softened Neufchatel cheese and crushed pineapple.
• Spread 1/4 of the pineapple and cheese mixture on a slice of bread. Top with a tablespoon of almonds, and cover with another slice of bread to make a sandwich. repeat with remaining ingredients.