Thursday, September 18, 2014

Creamy, Crunchy, Fruit-and-Nut Sandwiches

The "Creamy, Crunchy Fruit-and-Nut Sandwiches" (page 111) wraps up yet another section in my journey to test all 1000 recipes in this book. This was the last of the twenty entries in the "Sandwiches and Wraps" section of the "Sandwiches, Pizza, and More" chapter, but most certainly not the least! Of course, I don't think I've met a sandwich I don't like. It's amazing how almost anything between two slices of bread can be transformed into a delicious and satisfying breakfast, lunch, or dinner. This spin on the everyday PB&J combines almond butter with agave nectar, chopped walnuts, and dried cranberries, which is then spread on whole grain bread, and filled with sliced fresh pear. What a winning combination! This recipe is open to endless combinations - vary the nut butter, use maple syrup instead of agave, switch up the walnuts with any other nut of choice, and use bananas or apples instead of pear. I used the Irish Soda Bread when I made these sandwiches, and it was a match made in heaven!  
 Keeping it "McDougall Friendly" checklist:

ü Make sure the nut butter does not contain any added oils.

ü Chose an oil-free whole grain bread for the sandwiches.


  1. This sounds really good, and a good choice to make it with your Irish Soda Bread! This reminds me of something I used to make all the time, which is just homemade bread toasted, with a thin scraping of peanut butter and then piled high with thinly sliced tart apple (served open-faced). I bet this fruit and nut sandwich would taste great on toasted bread.

    1. Your open faced peant butter apple sandwich sounds delicious, Danielle! I acutally did lightly toast the soda bread before making the sandwich, it really adds a nice dimension to the flavors and textures.