or as I prefer it to be called – how I will obtain my award as Mother of the Year. Grilled peanut butter added to chocolate chips, sliced strawberries, and banana “soldiers” as DJ likes to call them makes for a kid-friendly delicious lunch for those days hanging out by the pool.
To a piece of bread, add a mixture of one tablespoon of peanut butter and two teaspoons of honey. Top with chocolate chips.
Slice up one large strawberry. I was surprised that mine was a perfect fit. Doesn’t it look pretty?
Slice one half of a banana and place on top of strawberries.
Spread your last piece of bread with pineapple jam and place on top of the bananas. What a delicious cement! Add to a skillet with 1 teaspoon of melted butter and cook until brown.
There you have it – look at those delicious layers.
I slightly adapted this recipe by melting the butter in skillet instead of adding it to the bread. In my past experience, the buttered side stays a bit soggy. I also added a teaspoon of semi-sweet chocolate chips instead of half of a teaspoon. Half a teaspoon measure was four chocolate chips – I needed more than that. Shame on me for my chocolate greediness.
2 (1-ounce) slices firm sandwich bread
1 teaspoon butter, softened
1 tablespoon creamy peanut butter
2 teaspoons honey
1 teaspoon semisweet chocolate chips
1 large strawberry, thinly sliced
1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)
1 tablespoon pineapple jam
Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.
Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.
Heat a small nonstick skillet over medium-high heat. Melt 1 teaspoon of butter. Once melted, add sandwich; cook 2 minutes on each side or until lightly browned.