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After School Sandwich Snacks

August is National Sandwich Month! So I thought it would be nice to share a few of my favorite side dishes and sandwich pairings!

  • Fun Fact: In 1952, the Wheat Flour Institute established August as National Sandwich Month! Newspapers across the country filled their pages with recipes fit for the Earl of Sandwich and picnics alike.
  • John Montagu, the fourth Earl of Sandwich, created the sandwich when he wanted to eat his meat with one hand and continue gambling with the other.
  • One of our favorite sandwiches, the cheesesteak, was invented by Pat Olivieri in the 1930s.
  • The most expensive sandwich ever sold was a grilled toast sandwich that seemed to have an image of the Virgin Mary on it. It sold for $28,000 in 2004 on eBay to an online casino called GoldenPalace.com.
  • Americans eat more than 300 million sandwiches every day (University of Washington)

 

Classic Barney Butter Sandwich

Ingredients:
  • 2 slices bread any kind
  • 1 tbsp butter softened
  • 2 tbsp almond butter
  • 2 tbsp Nutella
  • ½ a banana, peeled and sliced
  • Honey, if desired
 Directions:
  1. Spread each piece of bread with a bit of butter on one side (like you would a regular grilled cheese).
  2. On the opposite side of one piece spread the regular almond butter. Place that piece of bread butter side down onto a frying pan.
  3. On the other piece of bread spread Nutella on the opposite side of the butter side and place butter side up on the frying pan. Grill for 2 minutes, then flip over and grill for 1 minute. Remove from grill.
  4. Add sliced bananas to the nutella or almond butter side. Drizzle with honey, if desired.
  5. Assemble the pieces of bread butter-side together.

 

Avocado, Tomato & Corn Salad

Ingredients:
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1/4 tsp cumin
  • Kosher salt
  • Freshly ground black pepper
  • 3 avocados, cubed
  • 1 pint cherry tomatoes, halved
  • 1 small cucumber, sliced into half moons
  • 1/3 cup corn
  • 1 jalapeño, minced (optional)
  • 2 tbsp chopped cilantro

 

Directions:
  1. In a small bowl, whisk together oil, lemon juice, and cumin. Season dressing with salt and pepper.
  2. In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeño, and cilantro. Gently toss with dressing and serve immediately.

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