This snacking sandwich (paired or open-faced, like above), is an American classic everyone associates with childhood (or college days, considering how easy it is to make). If you ask most American-raised grown-ups you know about it, they will probably feel quite nostalgic about this childhood treat.
Although I'm usually not a huge fan of the American cuisine, I decided to try this combination and now I understand what all the fuss was about: it is indeed delicious, in a simple but oh-so-comforting way. :)
Enjoy.
Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Tapa de sardinas (Sardine tapas) (Spanish).
Five years ago: Chicken, olives and preserved lemons tagine (regional variation with liver) (Moroccan).
Six years ago: Cheddar and beer soup (British-Scottish).
Seven years ago: Tandoori chicken skewers with field salad and lemon raita (Indian-style).
Eight years ago: Ricotta and cinnamon pancakes with pomegranate and raspberry sauce and Bavarian white radish salad with lemon (German) (raw vegan).
Ingredients:
- slices of wholemeal toasted bread
- organic peanut butter (I used the creamy type, but you can use creamy or crunchy, as you like)
- sliced banana(s)
Toast the bread, spread peanut butter and top with banana slices. It's done, dig in! :)
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