You know what? I think I’m getting way better at food photography and styling.
Know how I know this? Because I have to spend WAY less time post processing my more recent photos, and when I look at the images I took, I am filled with an overwhelming sense of pride.
The recent additions to my photo “studio” (aka: dining room) have been my lovely macro lens, and two lowel ego lights. FINALLY I have a decent lighting set-up, and maybe, just maybe, one of my damn photos will make it onto food gawker. I’ll tell you more about the lights and lens and how great they are later (probably by updating my Photography page), but now I want to talk about lunch.
If memory serves me right, I don’t have any lunch recipes on my blog. Granted, I have a lot of meals that were reheated at lunch the following day, but never have I made and documented a dish specifically for the midday meal. Most of this stems from working 9-5 all week, but why not just make lunch on the weekends, Sarah?
Because I’m lazy.
I’ve never been a sandwich person. I just haven’t. You might try to tell me that sandwiches are the lazy man’s ideal food, but from years of experience, I can assure you that a bowl of cereal provides an even faster way to fill your stomach. Bowl. Cereal. Milk. Spoon. Bam. Done.
None of this opening and closing refrigerator doors, aligning meat on the bread, spreading mayo and mustard and who knows what else, and to make matters worse, I rarely finish an entire sandwich. I have a tendency to get bored halfway through and walk away!
Now, you’re probably thinking, Why are you telling us this? Because I found an amazing sandwich that will tempt even the pickiest, laziest eaters ever. I devoured mine, and then immediately had to stop myself from making another. There’s always tomorrow though…
You will need:
- 2 slices bread (I prefer white, but sub in whatever you want)
- 1 teaspoon butter, softened
- 1 Tablespoon creamy peanut butter
- 2 teaspoons honey
- 1/2 teaspoon mini semisweet chocolate chips (or a whole teaspoon, I’m not judging)
- 2 medium strawberries/1 large strawberry
- 1/2 small banana
- 1 tablespoon pineapple jam
Cut your banana into three sections, length wise. They should be as long as the bread is. Then thinly slice your strawberries.
Spread one side of each piece of bread with about 1/2 teaspoon of softened butter.
Combine peanut butter and honey and mix.
I would like to remind you that it’s 1 Tablespoon of peanut butter and 2 teaspoons of honey. Not 2 Tablespoons of honey, which you can clearly see me pouring above. Or however much that is, I don’t like to measure. Either way, it was delicious. So mess around with the ratios until you find one that suits you.
Now it’s time to assemble these bad boys. Flip the bread so that the butter side is down, and then layer up the peanut butter, bananas, and strawberries on one half. On the other, spread the pineapple jam (trust me on this), and the chocolate chips. Carefully carry both sides over to the stove, where you should have a medium nonstick skillet heating up over medium heat.
Throw a pat of butter directly onto the skillet, and then gingerly assemble the sandwich and slide it into the pan.
Cook 2 minutes and then flip it over. I typically add another pat of butter (should I be buttering the bread more heavily instead? Is there a difference?) so that the bread doesn’t burn.
Cut it in half and serve!
So essentially what we’ve made is a grilled cheese, but one you can feel good (ok, pretty good) about eating. It has peanut butter, which is high in protein, and combined with the honey it adds sweetness while cutting the calories. And using fresh fruit instead of jelly? Genius.
So we added some chocolate, big deal. This sandwich is a heavenly combination of all of our favorite things, so it’s meant to be a little indulgent. And it’s so easy to throw together, that even I can be bothered to put away the cereal box and grab the bread.
It’s messy, gooey, and drippy. And my new favorite lunch. What’s yours?
Recipe from Cooking Light: Comfort Food