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My kids are sandwich obsessed. They will literally eat anything on a sandwich, including cereal (they have done this more than once). I try to make all my bread from scratch, but even I have those weeks where I run out of time or I'm not feeling up to spending hours in the kitchen. Three weeks ago was one of those weeks. My throat was hurting, my kids were acting up, and things were just in general chaos in my house. Luckily I had been sent a few loaves of Dave's Killer Bread to try out in my home kitchen and I came up with two sandwiches that were easy to put together and delicious.
If you've never tried or heard of Dave's Killer Bread here's the background info. Being originally from the Pacific NW myself, I love that Dave's Killer Bread started as a favorite organic bread at the local farmer's market in Portland, Oregon. In less than a decade they have become the number one selling organic bread in the country. All of their bread is non-GMO, organic, and available in 12 varieties. Plus each slice has as much protein as an egg.
So what did I make with the Dave's Killer Bread I was sent? I made the following two recipes, my kids preferred the Fried Banana and Peanut Butter Sandwiches, while my husband liked the Curried Egg Salad.
Recipe modified from Allrecipes.com
Fried Banana and Peanut Butter Sandwich
Ingredients
- 2 tablespoons creamy peanut butter
- 1 banana, sliced
- 2 slices Dave's Killer Bread
- 1-2 tablespoons unsalted butter
- Butter one side of two pieces of bread.
- Flip the buttered side of the bread over and spread the peanut butter on the unbuttered side.
- Place the sliced bananas on top of the peanut butter.
- With the buttered side of the bread on the outside place the other piece of bread on top of the sandwich.
- Heat a skillet with a small amount of butter on the stove over medium heat.
- Place sandwich in the skillet and brown on both sides, about 2 minutes per side.
Recipe adapted from Epicurious.com
Curried Egg Salad
Ingredients
- 1/4 cup mayonnaise
- 3/4 teaspoon curry powder
- 1/4 teaspoon celery salt
- 1/2 teaspoon Tabasco
- 3/4 teaspoon ground cumin
- 1 teaspoon dijon mustard
- 1 tablespoon champagne vinegar (or lemon juice)
- 1 1/2 tablespoons mango chutney
- 6 hard boiled eggs, chopped
- 1/4 cup finely chopped celery
- 3 chopped scallions
- salt and pepper to taste
- In a bowl combine all the ingredients except the eggs, celery and scallions.
- After stirring well, add the eggs, scallions, and celery.
- Place desired amount of egg salad between two pieces of bread and enjoy!
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