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.