Meet the PBRB, a quick, nutritious and delicious pressed sandwich that blogger and author Catherine McCord dreamed up one day.
"We have all of this equipment in our kitchens, and (it's) used for just one thing. We have rice cookers for rice and a waffle iron for waffles, but I'm always looking to make that equipment stretch," says McCord.
With the PBRB, McCord uses a waffle iron in lieu of a panini press. She unites fresh raspberries, bananas and nut butter between two slices of sandwich bread into a morsel that begs to be warmed by a press of the simple (and big kid-friendly) machine.
Let the little kids prepare the filling for these sandwiches by mashing together raspberries and banana. Once this mixture is heated, McCord says, it becomes a simple jam.
"Instead of uber-sugary preserves and jelly, it's naturally sweet," she says. "You're getting the fiber from the raspberries, and all sorts of vitamins." McCord says that involving your children in the cooking can stave off picky eating by giving them control of their food.
PBRB "waffle" sammies
Makes 4 servings
1 ripe banana
½ cup fresh raspberries
8 slices whole wheat bread
½ cup peanut, almond or sunflower butter
Heat the waffle iron. Place the banana and raspberries in a bowl; mash with a fork.
Spread 2 tablespoons of the banana-raspberry mixture on 1 bread slice. Spread 2 tablespoons nut butter on a second bread slice; press together to make a sandwich. Repeat to make the rest of the sandwiches.
Cook each sammie in the waffle iron until golden, 3 to 5 minutes. Cool; serve.
Note: For a crisper crust, butter the outside of the bread slices before cooking in the waffle iron.
This recipe is from "Weelicious" (William Morrow, $27.50), by Catherine McCord.
Per serving: 421 calories; 18 grams protein; 55 grams carbohydrates; 19 grams fat (3 saturated); 547 milligrams sodium; 9 grams fiber.