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Celebrating the sandwich


Published: Wed, January 9, 2013 @ 12:00 a.m.

Family Features

Sandwiches are a delicious, easy and affordable way to enjoy a healthy meal any time of day.

From satisfying meat-and-cheese combos, to sandwiches piled high with savory vegetables, to the many “PB and” combinations, the possibilities for outstanding sandwich es are limitless.

But all the deliciousness starts with one key, wholesome ingredient — bread.

The complex carbohydrates in bread provide lasting energy that busy adults and youngsters need on a daily basis.

A big key to maximizing your energy and health is taking a look at how you fill your plate in a balanced way.

The Dietary Guidelines for Americans and the USDA MyPlate program recommend eating six one-ounce servings of grain foods each day, half of which should come from whole grain sources.

To help you and your family get your “daily fix of six,” The Grain Foods Foundation has partnered with celebrity chef and sandwich aficionado Bryan Voltaggio to create these sensational sandwiches.

To find more great sandwich recipes, visit www.gowiththegrain.org or GoWithTheGrain on Facebook and Twitter.

The Banana, PB and Honey

Makes 6 sandwiches

12slices enriched white bread

6bananas, sliced

1cup spiced peanut butter (see recipe)

2tablespoons honey

1teaspoon sugar

1/2teaspoon cinnamon

2ounces butter, at room temperature

Lay out two slices of enriched white bread on a cutting board.

Spread both slices of bread with peanut butter. Set one aside.

Take one slice and top with sliced bananas, then drizzle with honey. Place the reserved slice of bread on top.

Brush top and bottom of sandwich with room temperature butter.

If you own an electric sandwich maker or Panini press, place sand wich inside for 21/2 to 31/2 min utes. If you do not have a sand wich press, place sandwich in a saut pan on top of your stove, set at medium heat; and cook for 31/2 to 41/2 min utes on each side.

While cooking, combine cinnamon and the sugar in small bowl.

Remove sandwich and while still hot, season liberally with cinnamon and sugar. Cut in half and serve while hot.

Spiced Peanut Butter

Yield 1 cup

1cup peanut butter

1teaspoon salt

13/4teaspoons honey

1/8teaspoon ginger powder

1/8teaspoon cinnamon, ground

Mix all ingredients together in a bowl until well blended.

Place the peanut butter in an air tight container and store in the refrig er ator for 6 to 8 weeks.

The Pastrami Reuben

Makes 6 sandwiches

12slices rye bread

24ounces sliced beef pastrami

12slices Muenster cheese, thin

11/2cups sauerkraut, prepared and drained

1/2cup Thousand Island dressing

2ounces butter, at room temperature

Lay out two slices of rye bread on a cutting board.

Top first piece of bread with one slice of Muenster cheese, then about 2 ounces of sauerkraut, 4 ounces (or roughly three to four thin slices) of pastrami, and a second slice of Muenster cheese. Set aside.

Spread second piece of bread with Thous and Island dressing, then place on top of the other half of the sandwich.

Brush top and bottom of sandwich with butter.

If you own an electric sandwich maker or Panini press, place sandwich inside for 21/2 to 31/2 minutes. If you don’t have a sand wich press, simply place sandwich in a saut pan on top of your stove, set at medi um heat. Cook for 31/2 to 41/2 minutes on each side.

Remove sandwich and while still hot; cut in half and serve.

The Pilgrim

Makes 6 sandwiches

12slices seven-grain bread

24ounces turkey, sliced

Orange Cranberry Compote, as needed (see recipe)

Sage Cream Cheese, as needed (see recipe)

4tablespoons butter, at room temperature

Seasoning salt, to taste

Lay out two slices of seven grain bread on a cutting board.

Spread Orange Cranberry Compote even ly across one slice of bread. Set aside.

Spread Sage Cream Cheese evenly across second slice of bread, then top with about four ounces of turkey.

Place slice of bread with the Orange Cran berry Compote on top of turkey.

Brush top and bottom of sandwich with room temperature butter.

If you own an electric sandwich maker or Panini press, place the sandwich inside for 21/2 to 31/2 minutes. If you do not have a sandwich press, simply place the sandwich in a saut pan on top of your stove, set at medium heat, and cook the sandwich for 31/2 to 41/2 minutes on each side.

Remove sandwich and while still hot, season liberally with seasoning salt. Cut in half and serve while hot.

Orange Cranberry Compote

Yield 1 cup

1/2pound cranberries

1orange, quartered

1/4cup sugar

1/2teaspoon salt

Pepper, to taste

In medium sauce pot, cook cranber ries, or ange and sugar for approxi mately 20 min utes at a low simmer, then stir in a pinch of salt.

Remove pieces of orange, and pour into blender or food processor. Puree until smooth, then lightly sea son with pepper.

Sage Cream Cheese

Yield 2 cups

2cups cream cheese, at room temperature

15sage leaves, finely chopped

1garlic clove

1/2teaspoon salt

In bowl, combine cream cheese and sage using a rubber spatula, mixing well. Grate (or very finely chop) garlic, adding to bowl.

Season to taste with salt.

Seasoning Salt

Yield 1 cup

1/4cup sea salt

3juniper berries, toasted and ground

1orange, zested

Lightly toast juniper berries in a pan, then place in a spice grinder and blend. Combine juniper, salt and orange zest in a mortar and pestle, and combine all evenly.


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