Foodie Blogroll

Wednesday, December 7, 2011

PB&J Panini

Freshening Up a Favorite
It's time for another panini recipe since you can never have too many. I mean come on, they're fast and easy to make plus no matter what you fill them with, they taste melty & marvelous. Tonight's panini was an update on the childhood classic Peanut Butter & Jelly. I took the simple PB&J to the next level but adding in fresh raspberries, syrupy blueberry compote, and crunchy walnuts. Once you fill the sandwich, all you have to do is let the panini press do it's magic!

PB&J Panini
Gluten Free
Serves One

1 serving Blueberry Compote (see recipe below)
2 tbsp. peanut butter powder mix (like the kind by FitNutz)
1/4 cup fresh raspberries
1 tbsp. chopped walnuts
1 tbsp. Promise butter spread
2 slices light sandwich bread (gluten-free, obviously)

1. Preheat panini press to high heat. Prepare peanut butter mix according to package directions.

2Lay bread slices flat on a clean work surface. Spread peanut butter on slice of bread. Sprinkle with walnuts and top was raspberries

3. Spoon blueberry compote on second slice of bread. Carefully place blueberry covered slice on top of peanut butter slice, blueberries facing in. Press down gently on sandwich.

4. Spread half of the Promise spread on outside of the top bread slice. Gently transfer sandwich to panini press and place so that the buttered side is facing down. Spread the remainder of the spread on the other slice (should be facing towards you) and close the panini press.

5. Cook sandwich, 4-5 minutes or until outside is golden brown and inside is warm & gooey.

6. Slice in half diagonally and devour.

Nutrition Information--approximately 240 calories per sandwich

Blueberry Compote
Gluten Free
Makes 1 Serving

1/4 cup blueberries (frozen or fresh)
2 tsp. Truvia sweetener
1.5 tsp. cornstarch
2 tbsp. cold water

1/4 tsp. lemon zest
1 of cinnamon
1. Meanwhile, stir all of the blueberry compote ingredients (blueberries, Truvia, cornstarch cold water, cinnamon, and lemon zest) together in a small saucepan.

2. Bring to boil and then reduce heat to low. Cook, 2-3 minutes until mixture becomes thick and syrupy, stirring frequently.

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