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May 2000 Issue
More Sandwiches in the AM
by Ronda L. Halpin
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This month, we continue our trek into the marvels of sandwiches for breakfast. Our featured sandwich introduces us to the joys of a lightly broiled fruit-based sandwich. With a healthy serving of fruit, dairy and a sprinkle of protein from the walnuts, it's a good start to your day.

While any kind of English muffin will work with this versatile sandwich, I am partial to the extra sweetness and texture that a good cinnamon-raisin English muffin can provide. Also, I do favor bananas, but peaches and pairs also work well. Feel free to mix and match new ingredients to come up with a breakfast sandwich that's sure to please your palate.

Made with ingredients that most people have around the house, this quick meal is a great way to get breakfast without spending your whole morning in the kitchen. In fact, the two halves of the sandwich can be put together for a highly portable breakfast on the go. Wherever you choose to eat it, enjoy!

 

Open-Faced Banana English Muffins

  • 2 tsp. cream cheese
  • 1/8 tsp. cinnamon
  • 1/2 tsp. honey
  • 1 tsp. finely chopped walnuts
  • 1 cinnamon-raisin English muffin, split and toasted
  • 1 ripe banana, thinly sliced
Combine the cream cheese, cinnamon, honey and walnuts in a small bowl and mix them together until they are thoroughly combined. Spread the mixture evenly on the two English muffin halves. Carefully arrange the banana slices over the English muffins and place under the broiler for 2-3 minutes. Serve immediately with fresh fruit juice and coffee, if desired.
  • Yields: 1 serving
  • Preparation Time: 10 minutes
 



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