If you follow my blog you must know, by now, that I love salmon!
I am truly grateful to have had the opportunity to sample the Virgin Bay Seafood Co. wild caught salmon, from Alaska. It really does pay off to spend a bit more for great quality protein that is sustainable caught and that has, indubitably, more flavor and a texture that will leave you wanting for seconds after each meal you prepare with it!
I mean, just take a look at this perfect and beautiful salmon portions:
How could anyone be tired of eating food like this?!
Oh, well, I can't have this fish every week but I'm making sure to take some time and do proper research about the quality and sourcing of our family meals' protein sources. We really should pay more attention to what we feed our bodies and, specially after the whole30, that has been a concern of mine.
Not only for my health but for all of my family's.
By the time I did this recipe I was also able to try out some veggie kits I got from Urban Roots - even though I had to eliminate some of the seasonings that weren't whole30 compliant I had a great time trying these kits out and sampling the different condiments that come with each package. I loved the experience and I'm really glad to know that there's a company that makes eating veggies easier and simpler - if you have a busy life and not a lot of time to spend cooking you should really look into these!
Check out their website and all their veggie kits!
Here's a picture of what I got, alongside some amazing olive oil which continues to be a staple at our house.
I used the butternut squash and the cauliflower kit as a side for another meal and they were delicious! I usually buy all my veggies at the farmers market and prepare them yourself but, like I sad, if you're running low on time and want to make sure that there is always a veggie option in your fridge, make sure to grab some of these packages and try them out as soon as you can.
You won't be disappointed!
The recipe is pretty simple and that's one of the things that I like about cooking. You don't need to over do it, just choose good ingredients, simple flavors and you're off to a good meal, for sure!
2 wild caught salmon fillets (I used the Virgin Bay Seafood Co. - Copper River Sockeye Salmon)
1 big sweet potato sliced
1 brocolli crown
1 lbs small yellow potatoes
1 cup cherry tomatoes
1 Tbsp capers
1/3 lemon juice
1 Tbsp (total) garlic powder
salt and pepper
a bunch of cilantro
2 Tbsp pitted kalamata olives
1 - Preheat the oven at 400 F.
2 - Prepare all the veggies that are going into the oven - wash the potatoes and cut them in half. Wash the broccoli and separate it in florets. Place each vegetable in a different bowl and add the seasonings.
3 - On the potatoes and cherry tomatoes mix I used olive oil, salt, pepper and garlic powder. The broccoli had olive oil, turmeric, salt and pepper. The sweet potatoes just had olive oil, red pepper chili flakes and garlic powder.
4 - Line a baking sheet with parchment paper and line up all your veggies making sure that they are not overcrowded in order to cook evenly. I ended up mixing the salmon with the veggies but next time I'll cook them separately!
5 - On a different baking sheet lined with parchment paper place the salmon fillets and season with salt, pepper and a drizzle of olive oil. Cook the fish and vegetables for about 20 minutes or until you see they're cooked through. The time may be a bit off if you choose thicker fillets or bigger chunks of veggies - if that is the case roast them for another 5-10 minutes.
6 - When everything is cooked, transfer to a serving plate and make the sauce to cover the salmon: in a bowl add the lemon juice, about a tsbp of olive oil, the chopped and pitted kalamata olives, the capers and some freshly chopped cilantro.
I love cilantro so I really got a good amount in there!
This was a meal for 4 and the whole family loved it!
I must say that sheet-pan meals are my favorite for weekdays because they make everything so easy and simple - one pan (or two, in this case!) and everything gets cooked at the same time. It's also perfect to cook chicken breast/thighs (might need a bit more time to cook) or shrimp!
Take a look at what you got on your last shopping trip and figure out what protein and veggies you can combine to make yourself a full and satisfying meal like this one!
I would love to know if you also have the habit of doing this kind of sheet-pan meals! Let me know in the comments!
Summer break is here and I've been struggling with adjusting to our new routine!
Well. the issue is that there is not an actual routine, which I must have to get some order in my daily life - the kids are having summer camp in alternate weeks so I'm with one of them all the time and the pressure of feeling like I have to get them out of the house for outdoor activities or other interesting things to do, instead of giving into TV and Ipad time is high!
I also have to teach them how to figure things by themselves and try to occupy their own time without needing me all the time. Adding to this a lot of home chores, recipes on hold, reviews to write down and organizing our trip back to Portugal by the beginning of August...well, I'm just a mess all around.
I know things will get better and summer really is a hard season for me. The constant reminder that I have to be perfect and that the house has to always look good, the cloths ironed and the kids well fed takes a toll on me and I'm trying to find a way to keep it all together.
We all have bad days or weeks, it's just a matter of pushing through and trying to do the best we can.
After all, we're just humans.
Another thing that I've been struggling with, due to everything I've mentioned before, is creativity in the kitchen. I'm always trying to think of new dishes to cook and make them a bit more elaborate than everyday cooking looks like. To tell you the truth, I'm realizing that food doesn't have to be over complicated, it just has to be good, delicious and nutritious.
Most of the times I think about putting some ingredients together in the most simple way, with basic condiments and spices and, if it works out it really is a great idea to publish it on the blog because, sometimes, people just need to get an idea of foods that go well together - specially in the summer, no one want to spend hours cooking a meal, right?
We simply want to enjoy good food and spend time with family and friends, so choosing easy and quick meals is the right way to go!
I've been sticking to a mainly whole foods diet and I'm looking into plant based diet too. I don't think I'll ever give up fish, meat and eggs completely but I'm seriously considering lowering down my animal protein consumption. I already try to have 2 plant-based days a week and it has been a great experience - I feel amazing and healthier than ever! I'm also educating myself and learning more and more about nutrition because there's nothing like getting information from clinical studies and educated people that have been studying the subject for decades. I'm currently devouring "The China Study", by T. Colin Campbell, PhD and his son Thomas M. Campbell II, MD. I'm trully enjoying this learning experience.
So, yesterday I decided to cook up a delicious lunch bowl. I just opened the fridge, took a look at what I had in there and put this super yummy and nutritious lunch bowl together in just about half an hour. It rendered my about 4 meals which was pretty good for the amount of time I spent cooking.
I decided to keep every cooked ingredient in a separate container because, I could combine it with different sides I had already cooked. That way I'll change up a bit my bowl every time I pick something from the containers!
As you know I hat food boredom!
I opted for spiralizing the butternut squash at home but you can buy it already spiralized it at the supermarket. It's more expensive to buy it already prepped but if you need convenience it's, obviously, the way to go.
1/2 a whole butternut squash
2 Tbsp olive oil
salt, pepper and garlic powder
2 Tbsp freshly chopped basil leaves
3 Tbsp "The new primal" spicy marinade/cooking sauce
1 bunch kale
1/2 cup pine nuts
1/4 cup pepitas
1 Pederson's Farms no-sugar added smoked Kielbasa
1/2 cup fresh blueberries
1 - Start by trimming the kale, chopping it roughly and washing it thoroughly. Reserve.
2 - Spiralize the butternut squash, which can be a bit of a hard task if you got a big one, like I did! You've got to cut the end of and peel the long part of the squash, which is the one that you'll be spiralizing, with a vegetable peeler. Reserve the remaining squash and dice it, store in a freezing bag and freeze to use in a different recipe.
3 - In a non-stick pan cook the sliced Kielbasa, in a Tbsp of olive oil, until it starts to get a brownish color. It's delicious when it starts to kind of caramelize, which is not the case because it doesn't have any sugar in it, but it's delicious!
4 - Reserve the cooked sausage and add the kale to the same pan to just toss it in the remaining fat. Season with salt, pepper and garlic powder and keep moving the kale around so it doesn't get overcooked. When the kale turns a dark green color add the pine nuts and pepitas and give it a final toss. Reserve the kale mix in a glass container.
5 - Add the second Tbsp of olive oil to the pan and cook the squash noodles. These will take about 7-8 minutes to get cooked in medium to high heat. Keep stiring them once in a while and when they start getting cooked add the cooking sauce/marinade. Cook for an additional 3-4 minutes, add the chopped basil and reserve.
6 - All the ingredients are cooked and you just need to assemble your lunch bowl.
7 - In a large bowl add some of the butternut squash noodles to form a base. Add some of the kale and pine nut mix and some sausage slices. Add some extra pine nuts on top and some fresh blueberries for a burst of antioxidant goodness.
This is a great option to include on your weekly meal prep. Also, cook additional protein sources and veggies so you can build lots of different bowls throughout the week - having it all prepped and cooked on a Sunday night will, surely, make up for a stress free cooking week!
Just assemble your plate and bowl every time you need a meal and enjoy the different flavor combos - also, add some more fresh herbs to spruce up those flavors! Nothing like the scent of fresh herbs on a hot and delicious plate of food!
I love salads and they really are my first choice for warm weather meals. This was my first attempt at a chicken salad with mayo since I usually don't use it and prefer simpler seasonings. I had gotten a Primal Kitchen avocado mayo to try out so I decided to use it and it really came out perfectly balanced and not overpowering, as I thought it would be with regular mayo.
I chose Boston living lettuce leaves because they are big and sturdy enough to hold the salad, in case you really want to ditch the fork and eat it like a taco! It's a pretty portable meal either way - carry it in a glass container and enjoy a fresh burst of flavors and textures either eating with a fork or getting adventurous and grabbing your lettuce taco by hand!
This was done as a Whole30 meal, hence the brand of marinade I used, but you can always choose another brand or make your own marinade if you're not following this specific food elimination program. Either way this step of marinating the meat you'll make for a super tasty chicken that will, in itself, elevate this simple chicken salad to the next level. There is nothing worse than plain, boring chicken breast meat, right?!
I hope you get to try this because it is delicious, simple and easy to make. It's a perfect meal for summer days and if you choose to carry it out don't forget to pack some ice packs around your container to make sure that everything stays safe on warm weather days.
The textures and falvors go perfectly together and the crunchiness from the celery is the perfect complement for the creamy mayo and the sweet grapes.
What a perfect flavor/texture combo!
Write down your grocery shopping list and get this recipe on this week's menu for the whole family!
Boston living lettuce leaves (trimmed and thoroughly washed)
1 lb chicken breast
1/3 bottle of "The Primal Kitchen" classic marinade or cooking sauce
3 small celery sticks
1 tsp garlic powder
1 + 1/2 cup seedless grapes
1/2 cup walnuts
1 cup Primal Kitchen avocado mayo (you can substitute for your favorite brand)
salt, pepper at taste
1 Tbsp olive oil (to cook the chicken)
1 - Start by marinating the chicken in "The New Primal Kitchen" classic marinade and cooking sauce. If you're using whole chicken breasts, like I did, cut them in smaller bite-sized portions and place them in a glass container, covering with the marinade so that the whole chicken gets covered. Close the lid and keep in the fridge for about 2 hours. Alternatively you can buy the chicken strips instead of the whole breast in order to save some time with the prepping.
2 - Grill the chicken in some olive oil, adding the rest of the marinade as you go. Reserve the cooked chicken in a bowl, letting it cool down completely in order to start making the salad. You can also do this two first steps a day ahead so you can have everything ready to go when you want to make your salad.
3 - Peel and shred the carrot, wash and roughly chop the celery, adding them to a big bowl where you're going to build your salad and mix all the ingredients. Add the cooled chicken pieces.
4 - Wash the seedless grapes, pat them dry and cut them in half. Add these to the salad bowl with the walnuts. Add the mayo to the bowl and season with salt, pepper, garlic powder and freshly chopped dill. Mix everything together and taste it so you can see if you need to make any adjustments at this time.
5 - Platting - I love serving salads like this over lettuce leaves and I used Boston living lettuce because of its broad and large leaves which are perfect for this! Serve the salad on a plate, over the lettuce leaves.
I also prepared the rest of the salad in glass meal prep containers so I could have extra meals prepared and ready to grab and go. There's nothing like meal prep to make you feel prepared for a healthy and pretty good tasting week of meals!
In this particular case I ended up sharing my chicken salad with some friends.
I mean, it's one of the things that makes me feel better - to share what I cook with others and see their reaction. My love for food is closely tied too my love for sharing my passion for cooking and healthy habits so the best thing to do is to share!
This is an example of a very simple meal and, of course, you can always add some other ingredients that you fancy or use other seasonings. From the basic recipe build up your chicken salad and make a super refreshing meal to your whole family over this next week!
I've been wanting to try the Virgin Bay Seafood Co. salmon burger since the moment I got it! With the gum surgeries recovery time it got hard to try new recipes with the products I had but now that I can eat everything again I'm getting to try some new and delicious recipes and sharing them with all of you once more!
I had two 1 lb packages of salmon meat to use and I decided to make salmon cakes.
A very simple and easy recipe that you can whip up with wholesome ingredients that only bring out the natural flavor of the salmon, which is the star of the dish. It was done as a Whole30 meal because I've become accustomed to using only natural foods and condiments - it really makes cooking such an easy and fun activity!
Just choose some tasty seasonings, add some fresh herbs and I assure you you'll have a pretty tasty and nutritious meal for yourself and for your family!
I cooked the cakes in some avocado oil on a ceramic pan and I got them with a nice golden crunchy crust! I first cooked the plain salmon cakes which I did for the kids, since they don't fancy peppers, and then I cooked the pepper salmon cakes which got so yummy with that brown and tasty outside coating!
This is the perfect recipe for a relaxed weekday dinner - you can prep everything ahead of time and then freeze the cakes/patties to have them on hand and cook them whenever you need to!
I used my Tupperware accessory that I bought when I was still living in Portugal. It's funny because I bought it to make homemade hamburgers but just used them once for that specific purpose!
Now that I remembered to pick it up for this salmon recipe I'll use it again for sure.
It is super practical and it allows me to freeze up to 5 individual portions; I can then take and cook portions as I go and leave the others in the freezer.
Convenience at its best!
As I've mentioned before, I did two variations of the salmon cakes: one plain (just with the salmon meat, almond flour and seasonings such as salt, pepper and garlic powder) and the other with peppers which turned out really flavorful and aromatic.
It's a very costumizable recipe too because you can really add any ingredient, seasoning or fresh herb you prefer!
In cooking these kind of dishes there are no rights or wrongs!
Just pick your flavors and start making your own salmon cakes recipe!
Also, I used a package of frozen rainbow peppers because I had it in the freezer but it's perfectly fine to use fresh peppers, just use whatever you've got available.
I always try to make sure that I have, at least, four different varieties of frozen vegetables in the freezer to make sure that I don't run out of veggie options. Some Whole30 habits remain forever and I consider them a plus!
2 lbs salmon meat (I used the Virgin Bay Seafood Co. which you can find here)
juice of 1 lime
fresh herbs (I used basil and parsley)
6 Tbsp almond flour
salt, pepper and garlic powder to taste
1 medium onion, peeled and sliced
1 small package of rainbow peppers
1 tsp red pepper flakes
1 Tbsp olive oil
Avocado oil to cook the salmon cakes (about 1 Tbsp should be enough)
1 - Start by defrosting the salmon meat and the pepper mix overnight in the fridge.
2 - Prepare the pepper mix for the pepper salmon cakes. Cook the sliced onion in a pan with olive oil and when it gets softened add the strained rainbow peppers trying to remove as much of the water as possible to prevent the mix to become soggy in the pan. I did this by pressing the peppers though a mesh sieve and pressing a bit to remove all the excess liquid. Season with salt, pepper and garlic powder and let the vegetables cook for about 10-15 minutes or until they start to get a brownish color which means that their flavor is really coming out and they're ready.
3 - Reserve the pepper mix on a plate and let it cool to start making the salmon cakes.
4 - Place the salmon meat on a bowl and season with salt, garlic powder and the freshly chopped herbs. Separate into two smaller bowls, one for the plain cakes and one for the pepper ones.
5 - Add 3 Tbsp of almond flour to the salmon meat and form balls using your hands. If you see that the mix is too wet add a bit more of almond flour until you can form the balls and they retain the shape. Place them on a plate and flatten them a bit. Reserve.
6 - Place the pepper mix on a chopping board and using a sharp knife cut them pretty finely or at your desired size. Don't over chop to prevent excess liquid. Add the peppers and the lime juice to the salmon meat and add 3 Tbsp of almond flour adjusting this amount, if needed. I also added some extra red pepper flakes to this ones because I just love a bit of heat on my salmon!
7 - First I filled my Tupperware containers with these salmon mix and pressed down on each compartment to make sure that I would have well defined patties. I used a small spoon to make sure that I was able to press down every single bit of salmon mix. With the rest of the salmon mix I formed small balls and did exactly like I had done with the plain salmon patties.
After having these perfectly shaped and pressed down I pilled them up on top of each other and finished with the plastic lid to seal them up. Ready for the freezer!
8 - To cook the salmon cakes heat up some olive oil in a non-stick pan and place them on medium heat until they're cooked on one side which takes about 3 minutes and flip them over to finish cooking on the other side. The cooking time will also depend on the thickness of the patties, the thinner they are the faster they'll cook up. Don't overfill the pan to make sure that the temperature stays pretty constant.
9 - Remove the cooked salmon cakes from the pan, add some more olive oil, if needed, and continue cooking all your salmon cakes.
10 - Serve the salmon cakes with grilled veggies or a fresh and colorful salad and enjoy! A bit of lime juice on top is also perfect for a final touch of freshness.
This delicious meal pictured below was amazingly refreshing on a warm spring day! Coleslaw with roasted potatoes, Brussels sprouts, roasted garlic sauerkraut and an amazing and quite spicy pepper salmon cake!
And you know what the best part of all this is?
I have four more delicious salmon cakes in the freezer for a lazy day when I don't feel like cooking but still want to have a healthy and satisfying meal.
What about you? Do you like salmon?
What are your favorite ways to cook it up and serve it at your house?
Last week was Valentine's Day and my husband was away, all week, travelling for work. I don't mind him traveling but the fact is that I usually try to cook a special, and somewhat different meal, on this day. Even though I was alone this year I decided to go ahead and get creative, maintaining the Whole30 approach. I'm on day 24, today, and I feel great - excited, energized and calm!
Salads are always a great option for lunch ad I decided to play a bit with a very common theme - surf and turf! I had this amazing beef strip steak, from Verde Farms that I wanted to use and some leftover frozen shrimp, from my fish and seafood soup with coconut cream, which you can find here. Every time I think of that soup I make a personal note to cook it again...it's just so good!
So, I'll leave you a very colorful and scrumptious recipe for a romantic lunch or dinner, any day of the year. I really feel like you don't have to label things or foods - eat food that makes you happy and celebrate each day with a positive attitude and mindset!
The set of spices I use from Primal Palate is the one on the link below and I've been using them almost everyday in meat and fish dishes and to give my roasted veggies a different and exciting flavor! Try them yourself and let me know what dishes you cooked with them!
1 - Start by getting your shrimp defrosted by running them under cold water or, even better, get them on the fridge to defrost overnight.
2 - Get your veggies ready - wash and cut the romaine lettuce in big boat shaped leaves, wash the radish, cut out the ends and cut it in very thin slices.
3 - Wash the cherry tomatoes and reserve.
4 - Peel the mango and cut each half in very thin slices but not all the way through, so you can open them up like in the pictures!
5 - Heat some avocado oil in a pan to cook the plantain. Peel the plantain an cut in slices. Cook each slice about 2 minutes on each side. Reserve on a plate until the time to assemble the salad.
6 - Heat the grill on the stove top and spray with avocado oil. When the grill is hot put the steak on the grill and season the upper side with the Primal Palate New Bae Seasoning. When you see that the steak is halfway cooked turn it and cook the other side for about 3 minutes, seasoning the side that is already cooked with the New Bae Seasoning. Remove the steak from the grill onto a plate for the meat to rest.
7 - Peel the shrimps and cover then with the New Bae Seasoning. Cook them on the same grill where you cooked the steak, until pink just about 2 minutes on each side. Reserve and turn off the heat.
8 - Assemble your salad: lay the romaine lettuce leaf boats on a serving dish and add all the elements besides the steak. Try to make your plate beautiful because colorful and beautiful food makes everyone happy, you know that, right??
9 - Cut the steak in strips and lay them all over your salad.
10 - To make the orange dressing use a glass jar and fill it with all the ingredients: juice of a small orange, the olive oil and the apple cider vinegar. Season with a bit of the New Bae Seasonig to keep everything in the same flavor level. About a tsp is enough.
11 - Drizzle half the sauce over the salad and reserve the rest on the jar, closed and in the fridge for up to 5 days.
The orange vinaigrette was very light, just like I like it! I'm used to having simple and clean flavors on the plate and I usually don't use many sauces or dressings, mayo or ranch. I think that when you have such great quality food you must be able to enjoy its natural flavor and this, sure was, a super tasty and delicious meal. I'll be cooking it again when the weather starts to heat up and we can fire up the barbecue outside!
Isn't that a gorgeous and romantic dish?!
I wish my Valentine had been able to enjoy this amazing meal with me but he wasn't around and I had to eat it all by myself - lunch for two days is always good and, after all, someone has to make sacrifices, am I right??!!
Oh, what a wonderful day! Let me tell you that I hadn't been cooking as much as I did today and it felt GOOD. It's such a good time when we get to do something we love and just take a couple of hours to be in the moment. It really pays off.
I decided to try these egg muffins and they turned out great. I had made once but simpler, with fewer ingredients just to check how they would cook and if they could be frozen and then reheated again. It worked and I decided to do two different versions:
Mushrooms, olives and broccoli egg muffins:
Simple ingredients are all you need to make something delicious. I used organic free-range chicken eggs and organic steamed broccoli. Just mixed 5 whole eggs with the whisker and added about a cup of broccoli and a half a cup of pitted black olives and mushrooms. I used canned ones because I couldn't get fresh mushrooms today.
On summer break go with what you have in the pantry or freezer. No need to worry about one single ingredient that's missing to make that one recipe that you had though about! Just improvise and go with the flow! The best recipes come out of improvising!
Divide the mixture evenly by muffin pans. I thought it was easier to do this with an ice cream scoop because it helped with the gooey texture of the eggs. A glass cup would also work out well.
Bake at 350 F for approximately 15 minutes but make sure to check on it regularly because ovens are all different and it may take a bit less or longer to bake in yours. When the muffins are baked just make sure to use a spatula do run around the edges of the muffins so they won't stick to the pan and remove them, carefully, to a cooling tray.
They turned out fluffy, juicy and really so cute that it's almost a shame that we have to eat them!
Peppers and cheese egg muffins:
For the other version I just had to get my ingredients ready to go and start all over again the exact same process that I had done for the kids muffins.
I'll leave you with some photos of the cooking processed and finished product so you can make them at home and try different flavor combinations. I'm going to try other variations for sure!
These muffins are great to eat any way you can imagine! Warm straight out of the oven or after cooling down a little bit. Other option is to freeze them, wrapping each one individually in wrap, adding a label on each one with the date of cooking. You can then have them for breakfast, for example, each morning! The ideal way would be to leave the muffins out of the freezer the night before so they will get enough time to stay fluffy and room temperature.
Great breakfasts coming around this house on the weekend!
Oh, my! Of all the days the kids could have asked for something extra sweet for snack it had to be today...I'll explain! In the morning I went to get a root canal, how great is that?? With all the worries about my own dental health i got home to two hungry kids who wanted something sweet!
Something that tasted like summer!
And then I remembered about a cooking show that I had watched not so long ago on TV where they were making sweet grilled sandwiches. There it was, the perfect summer snack! We were out of ingredients so we went grocery shopping on a very hot day just to make a snack! What don't we do for your children??
I took my little helper with me and she was very concerned about doing her part of the shopping trip!
After getting home I started to plan the three sandwiches I wanted to make and I separated the ingredients in order to do so. Fast was the way to go! We all know how kids get when they're hangry!
Hazelnut chocolate creme, marshmallow creme and strawberries:
Well, summer gives us the right to go a bit further with sweet things! I usually don't have these items around but, at least, once a year I buy a jar! Why not? If we eat things like these as a treat it really gives treats a different meaning! I tend to impose strict limits during the school year but, for now, lets just enjoy the summer!
For the sandwiches I used Challah bread (that I forgot to photograph!).
I spread hazelnut chocolate creme on one slice of bread and on the other I used marshmallow cream. I then washed and cut up some fresh strawberries and put them between the two slices of Challah bread. I used my panini maker and made sure to brush the outside of the bread with some butter to get those grill marks on! That's part of the fun too! It was done pretty quickly, approximately in 3 minutes I took it of the machine and it was great!
Banana, chunky peanut butter and honey:
For this sandwich I used Betsy's Best Gourmet Peanut Butter with Cinnamon and Chia Seeds. Just spread it on one of the slices of bread, covered with a sliced banana and drizzled some honey on top. Brushed the outside of the bread with butter and off it went to the panini maker! 3 minutes and it was done! Two sandwiches done, one to go!
Cream cheese, cherries and almonds:
On this last sandwich I spread both of the slices of bread with cream cheese and covered one of them with washed, pitted cherries. Then, on the other slice I pressed some almonds so that they would stick to the bread when turning them over to make the sandwich. Brushed with butter and off it went.
They really came out delicious and I'm sure we'll be having them soon between summer is over. I'm also going to try and make some of these sandwiches in savory versions. I have a thing for grilled sandwiches and, with the right ingredients they can turn into gourmet meals in no time!