Cheesy Ham Toast

The inspiration for this recipe came from Shrimp Toast.  But, as you can see from the name of this post, it metamorphosed immensely from conception to end product. 

Allow me to explain my thought process.  Since shellfish should be avoided by very young children and since most of the older ones that I know don’t like shrimp, it needed to be replaced.  Then of course, there is the need to add a healthy element (the broccoli).  So, after several recipe revisions in my head and several actual trial runs, I ended up with Cheesy Ham Toast.  The shrimp has been replaced by ham and the cheese was added along with egg substitute as the binding agent.  The final result has very little resemblance to Shrimp Toast, but tasty nonetheless. 

                   

Cheesy Ham Toast

6 slices of Country White bread or any other firm sandwich bread

1 cup coarsely chopped deli honey ham

3/4 cup coarsely chopped cooked broccoli

1/4 cup egg substitute

1.5 cup shredded cheese, divided (I used four cheese pizza blend)

a pinch each of salt, black pepper, and cayenne pepper

1 -2 tbsp. olive oil

Place ham, egg substitute, broccoli, salt, pepper, cayenne, and 1/4 cup of cheese in a food processor and pulse (for less than a minute) until mixture is minced, but not pureed.  

Place bread slices on a cookie sheet and brush the tops with olive oil.  Broil on HIGH until bread turns golden brown, about 1 minute.  Remove from oven, turn slices over and brush the tops with olive oil.  Broil the second side until golden brown.  Remove from oven.

Spread ham mixture on each slice of bread.  Top off with the remaining cheese.  Broil on LOW for about 7-8 minutes or until cheese bubbles and develop light brown spots.

Cut into wedges and serve.

Funky Monkey (Peanut Butter and Fruit Sandwich)

I originally designed this sandwich for toddlers and preschoolers; the bread was pressed flat and fruit cut thin in order for little mouths to bite into it.  For older children and adults like myself who enjoy a peanut butter sandwich every now and then, generous use of ingredients is encouraged—slather on thicker layers, go bigger on the fruit slices, and no need to flatten the bread.  It will only make the sandwich fuller and more decadent!    

Made with whole wheat bread, sprinkled with flaxseed meal, and drizzled with honey, this is a well rounded, healthy sandwich for lunch or dinner.  Finished with a toast to the outside and layered with peanut butter and fruit on the inside, this sandwich is a nice balance of warm versus cold and sweet versus salty.

The recipe below is for the kid version of Funky Monkey (seen in the foreground of the picture); just go bigger and taller for the adult version (in the background).

Funky Monkey (Grilled Peanut Butter & Fruit Sandwich)

3 slices of whole wheat or high fiber bread

1 tbsp. peanut butter

1 tbsp. light cream cheese  

1 tsp. honey

1/4 - 1/2 tsp. flaxseed meal

1 small banana, thinly sliced

2 medium strawberries, thinly sliced

2 tsp. butter or margarine, melted

Stack the slices of bread in between two plates.  Press firmly down on plates and hold for about 30 seconds to flatten bread.  Gently separate bread layers.

Heat a large skillet on medium to medium high.  Brush one side of each bread slices with butter.  Place, butter-side-down in skillet and grill till golden brown.  Remove 2 slices and place on a plate (these will be the outer bread layers).  Butter the other side of the remaining slice and grill until golden brown (this will be the middle layer of the sandwich).  Transfer to plate.

To assemble:  Using one of the outer bread layers, spread peanut butter on the grilled side.  Sprinkle with flaxseed  and add bananas. 

Place the middle bread layer (grilled on both sides) over banana.  Spread cream cheese on top, add strawberries, drizzle with honey, and cover with the last piece of bread, grilled-side-down.

Reheat skillet, butter one side of the sandwich, and grill until golden brown.  Butter the other side, flip over, and grill.  Enjoy!