4 sl turkey bacon, -- for the
: kids
: Mesclun salad dressed with
: vinaigrette, -- for the
: adult
8 sl quality whole wheat bread
1/3 c peanut butter, -- for kids
2 TB plumped up raisins, dried
: cranberries
: or sliced bananas, for kids
: sl fresh mozzarella, for
: adults
: Anchovies, capers and torn
: basil, for adults
3 to 4 eggs, -- lightly
: beaten
2 TB butter
2 TB olive oil
1 clove garlic
Preheat the oven to 375 degrees. Lay uncooked bacon on
a baking sheet and bake until crisp. Get the salad
ready for the adults.
Meanwhile for the kids, remove the crusts from half of
the bread and spread the bread with some peanut butter
and top with either raisins, cranberries or slices of
banana. You'll have 2 closed sandwiches which you
should then cut into squares or triangles to create
smaller bite sized pieces.
For the adults, layer their bread with mozzarella and
top with anchovies or capers and basil.
Heat two skillets until warm, one with butter for the
kids portion, the other with olive oil for the adults.
Gently cook some garlic in the adult's portion as the
oil is heating up.
Dip the adults and kids sandwiches in the egg and let
it soak up. Saute the kids portion in butter and the
adults in olive oil; saute until crisp and warm; drain
briefly on paper towels.
Serve kids stuffed sandwiches with bacon and adults
with salad.
