That is quite the title, eh? (<–I think I secretly wish I lived in Canada). It may be a long and complicated title, but I could not leave out any one of the delicious ingredients that make up this grilled breakfast sandwich. But do not worry. This sandwich is far from complicated. I often combine peanut butter and bananas, and I have perfected the grilled peanut butter and jelly sandwich, so why not combine the two into one delicious grilled sandwich to eat for breakfast- or heck, for lunch and dinner, too!
Oh, and for those of you who do not like blueberries (yes, those people do exist- cough, cough my boyfriend), feel free to sub in any fresh fruit that you would like. I imagine raspberries, strawberries, blackberries, and grapes would all be delicious. Now I am kind of wanting to try a combination of all of those!
Peanut Butter Blueberry Banana Breakfast Sandwich
Servings: Makes 1 sandwich
Ingredients
2 pieces whole wheat bread (I use Ezekiel bread)
1-2 TB coconut oil
2 TB peanut butter
1/2 small banana or 1/3 medium banana, sliced
8-10 blueberries
cinnamon, a couple dashes
Directions
1. Heat nonstick griddle pan over medium heat.
2. Spread one side of each slice of bread with coconut oil.
3. Place one slice of bread (coconut oil side down) onto griddle. Top with peanut butter, banana slices, blueberries, and cinnamon.
4. Place second slice of bread (coconut oil side up) on top.
5. Grill for approximately 3-5 minutes, or until the bottom slice of bread is golden brown.
6. Flip the sandwich carefully and cook an additional 3-5 minutes.
Slice that baby on a diagonal and sprinkle the plate with an additional dash or two of cinnamon to make it look oh-so pretty!
Not only are the berries completely customizable in this sandwich, but I imagine that this would be equally delicious when made with either almond butter, cashew butter, or sunflower seed butter. I am pretty sure that the possible combinations are endless, which is pretty great because you will likely get hooked on this sandwich and want to make it every morning…or evening, because I totally eat this for “brinner,” too!
Oooey gooey deliciousness right there.
Oh, and after making vegan french toast for breakfast recently (more on that in a future Friday Foodie Favorites post), I am quite certain that using french toast for this sandwich would be absolutely spot on. Seriously, go try it and let me know how it turns out!
