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Ingredients
- 4 slc Turkey bacon,, for the kids
- Â Â Mesclun salad dressed with vinaigrette,, for the adults
- 8 slc Quality whole wheat bread
- 1/3 c. Peanut butter,, for kids
- 2 Tbsp. Plumped up raisins, dry cranberries or possibly sliced bananas, for kids
- Â Â Slices of fresh mozzarella, for adults
- Â Â Anchovies, capers and torn basil, for adults
- 3 x Large eggs,, lightly beaten (to 4)
- 2 Tbsp. Butter
- 2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic
Directions
- Preheat the oven to 375 degrees. Lay uncooked bacon on a baking sheet and bake till crisp. Get the salad ready for the adults.
- Meanwhile for the kids, remove the crusts from half of the bread and spread the bread with some peanut butter and top with either raisins, cranberries or possibly slices of banana. You'll have 2 closed sandwiches that you should then cut into squares or possibly triangles to create smaller bite sized pcs.
- For the adults, layer their bread with mozzarella and top with anchovies or possibly capers and basil.
- Heat two skillets till hot, one with butter for the kids portion, the other with extra virgin olive oil for the adults. Gently cook some garlic in the adult's portion as the oil is heating up.
- Dip the adults and kids sandwiches in the egg and let it soak up. Saute/fry the kids portion in butter and the adults in extra virgin olive oil; saute/fry till crisp and hot; drain briefly on paper towels.
- Serve kids stuffed sandwiches with bacon and adults with salad.
- Yield: 2 kids servings and 2 adult servings
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