Fruit And Nut Sandwich Food

CLEAN EATING FRUIT AND NUT BUTTER SANDWICH

Clean Eating Fruit And Nut Butter Sandwich image

Barring any rules against nuts at school or work, this sandwich makes a great, take-along lunch!

Provided by The Gracious Pantry

Time 10m

Number Of Ingredients 5

Ingredients

2 slices 100% whole grain bread
2 tbsp. almond butter ((or any type you prefer))
1/4 cup strawberries ((sliced))
1 dash ground cinnamon
1 dollop honey

Steps:

Lay out your bread slices on a flat work surface.
On one slice, spread the nut butter.
On the other slice, spread out the strawberries.
Sprinkle either side with cinnamon and drizzle with honey.
Put your two slices of bread together and enjoy your sandwich!
HINT: Make sure the peanut butter is cold so it doesn't ooze like it did in my picture and pack the honey on the side to be poured on just before eating. This will make for a much cleaner sandwich.

Nutrition Facts : ServingSize 1 entire recipe, Calories 336 kcal, Carbohydrate 33 g, Protein 13 g, Fat 18 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 8 g, Sugar 7 g

FRUITY PEANUT BUTTER SANDWICH

Fruity Peanut Butter Sandwich image

Sandwiching a serving of fruit in the classic PB&J made with whole grain bread will make eating healthy, easy, and delicious for the whole family.

Provided by Sydny

Categories Main Dish Recipes Sandwich Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

2 tablespoons chunky or creamy peanut butter
1 tablespoon raisins
¼ cup chopped apple
1 tablespoon unsalted dry roasted peanuts
2 tablespoons strawberry jam
2 slices whole-grain bread

Steps:

Spread peanut butter on one side of a slice of bread, and sprinkle with chopped apple, raisins, and peanuts. Spread jam over the remaining slice of bread, and place on top of fruit and nuts to make a sandwich.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 70 g, Fat 23.1 g, Fiber 8.3 g, Protein 17.3 g, SaturatedFat 3.7 g, Sodium 378.4 mg, Sugar 39.8 g

WALNUT-CREAM CHEESE FINGER SANDWICHES

Walnut-Cream Cheese Finger Sandwiches image

Guests at an English tea my wife and I hosted thought these little sandwiches were fabulous. Even people who are not fond of cream cheese will love them. -Chuck Hinz, Parma, Ohio

Provided by Taste of Home

Categories Appetizers Lunch

Time 30m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

12 ounces cream cheese, softened
1/2 cup finely chopped walnuts, toasted
2 tablespoons minced fresh parsley
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
Dash salt and pepper
24 thin slices white sandwich bread, crusts removed

Steps:

In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.

Nutrition Facts : Calories 176 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 291mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

FRUIT SANDWICH

Fruit Sandwich image

The origins of the fruit sandwich are believed to go back to Japan's luxury fruit stores and the fruit parlors attached to them. This version comes from Yudai Kanayama, a native of Hokkaido who runs the restaurants the Izakaya NYC and Dr Clark in New York. Fresh fruit - fat strawberries, golden mango, kiwi with black ellipses of seeds, or whatever you like - is engulfed in whipped cream mixed with mascarpone, which makes it implausibly airy yet dense. (In Japanese, the texture is called fuwa-fuwa: fluffy like a cloud.) Pressed on either side are crustless slices of shokupan, milk bread that agreeably springs back. The sandwich looks like dessert but isn't, or not exactly; it makes for a lovely little meal that feels slightly illicit, as if for a moment there are no rules.

Provided by Ligaya Mishan

Categories breakfast, brunch, lunch, snack, sandwiches, dessert, main course

Time 1h20m

Yield 2 sandwiches (2 to 4 servings)

Number Of Ingredients 5

Ingredients

3/4 cup plus 3 tablespoons/200 grams mascarpone
1 tablespoon honey
3/4 cup plus 2 tablespoons/200 grams heavy cream, chilled
4 slices shokupan (milk bread) or any fluffy white sandwich bread
8 to 10 pieces cut fruit (1-inch chunks), such as strawberries, banana, mango and kiwi

Steps:

Chill a mixing bowl and the beater attachments of a hand mixer in the refrigerator for 15 minutes. (A metal bowl will chill more quickly than glass.) Meanwhile, in a separate large bowl, mix the mascarpone with the honey until smooth.
Place the chilled mixing bowl in another, larger bowl filled with ice water, to keep it cold. Pour the chilled heavy cream in the mixing bowl. (The colder everything is, the less time it will take to whip the cream and the lighter and fluffier it will be.) Using a hand mixer with the chilled beater attachments, beat the cream until stiff enough to hold peaks, 5 to 8 minutes on medium.
Add the whipped cream to the mascarpone and gently combine. The mixture should be fairly firm, so it won't squeeze out the sides of the sandwich when slicing. (If the mixture is too soft, chill briefly until firmer but still spreadable, about 5 minutes.)
Take the 4 slices of bread and cut off the crusts on all 4 sides. Using a spatula, spread about 1/3 cup of cream filling on each slice of bread. (It will be thick.)
Pat the fruit dry with paper towels to absorb any excess moisture. Arrange the fruit on top of the cream on 2 slices of bread, keeping in mind that you will be cutting along the diagonal and showing off cut sections of fruit. Make a mental note of which diagonal you will be using.
Cover the fruit with the remaining cream. Then put the other slice of bread, cream side down, on top of the fruit to make the sandwich.
Wrap the sandwich with plastic wrap, very tightly, making sure there's no air inside. Mark your chosen diagonal on the plastic wrap, so you will know where to cut. Chill in the refrigerator for at least 1 hour or overnight.
Hold a serrated bread knife under hot running water for 15 seconds, then wipe dry. (A warm knife cuts more cleanly than a cold one.) Unwrap the sandwich and cut along your chosen diagonal line. Serve immediately.