Vegetarian Breakfast Sandwiches
Create one recipe, and you will be able to make several breakfast sandwiches quickly and easily.
Broiled Honey-Peanut Sandwich
In a bowl, blend 3 tablespoons each peanut butter, softened butter or margarine, and honey. Spread evenly on 8 slices toasted whole wheat bread. Place side by side on a baking sheet; sprinkle evenly with 2 tablespoons sesame seeds. Bake in a 325 degree oven for 10 minutes, then broil 4 inches from heat until lightly toasted (about 45 seconds). Cut each slice in half. Makes 8 servings.
In a pan, combine 1 1/2 cups dried apricots and 1 cup water. Cover and simmer for 25 to 30 minutes. If there is still water in the pan, uncover and continue cooking until apricots are very soft and most of the water has evaporated. Remove from heat, mash and stir in 1/2 to 1/4 cup firmly pack brown sugar. Then stir in 1/2 cup chopped almonds. Spread 8 slices of whole wheat bread or toast with cream cheese. Spread apricot-almond filling on top. Makes 8 servings.
Grilled Fruit and Cheese Sandwich
For each sandwich, use 2 slices whole wheat bread or oatmeal bread, 2 or 3 slices peeled apple or pear, cut about 1/4 inch thick, 2 slices Cheddar cheese, and 1 teaspoon softened butter or margarine. Butter one side of each slice of bread. To assemble each sandwich, lay 1 bread slice, buttered side down, on a flat surface and top bread with a slice of cheese, place fruit slices over cheese, cover with another slice of cheese, then top with bread, buttered side up. Bake in heated grill until bread is toasted and cheese is melted. Or cook in a large frying pan over medium heat, turning as needed, until browned on each side.
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