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Hope you’re having a great week.
Today I have a secret recipe for a unique breakfast idea. This recipe from Panera Bread is for grilled banana sandwiches. The dish is easy to prepare and will quickly become a favorite in your home.
Enjoy this sweet and toasty way to start your day.
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New Secret Recipe
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1 large banana
1 1/2 tablespoons low-fat whipped cream cheese
1 1/2 tablespoons peanut butter
1 tablespoon honey
pinch of salt
4 (3/4″-thick) slices White Whole Grain bread
Cut off 1/4 of the banana and mash in a bowl with a fork; stir in the cream cheese, peanut butter, honey, and salt. Spread over 2 bread slices.
Coat a large skillet with cooking spray and place over medium-high heat. Slice the remaining banana in half lengthwise and then in half crosswise. Place the banana halves in the pan and cook until caramelized. Arrange the bananas over the cream cheese spread and top with the remaining slices of bread.
Wipe out the skillet, add a spritz more cooking spray, and place over medium heat. Add the sandwiches and cook until browned on each side.
Makes 2 servings.
Source: Panera Bread
Until Next Time… Be Well!
Kind Regards,
Ron
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Hi,
Hope you are doing well.
Today I have a great secret recipe from Panera Bread. This recipe is for a grilled steak salad with giant croutons. The salad features grilled beef tenderloin with crisp greens, oranges, nuts and a sweet poppy-seed dressing. The highlight of this dish is of course the crunchy sourdough croutons.
This dish can be made for lunch or dinner as it is very filling. If you do not have a Panera near you, feel free to substitute a baguette from your local bakery.
Enjoy!
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New Secret Recipe
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1 tablespoon vegetable oil
1 1/2 pounds 1″ thick beef tenderloin steaks
1 Panera Sourdough baguette
extra-virgin olive oil
blue cheese sprinkles (optional)
1 10oz bag baby spinach leaves
1 head red leaf lettuce
1 16oz can mandarin oranges
1 cup crumbled blue cheese (about 4 ounces)
3/4 cup sliced almonds (about 3 ounces)
1/2 medium red onion, thinly sliced into rings
Your favorite Poppy-seed salad dressing
For the grilled steak, rub both sides of each steak lightly with vegetable oil, and then season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes on each side for medium rare.) Transfer steaks to platter to stand until cool, about 15 minutes. Cover and refrigerate until well chilled. Just before serving, slice each steak diagonally into thin pieces.
If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium-high heat. When the oil is hot but not smoking, add the steaks and cook on both sides to desired doneness. (About 5 minutes on each side for medium rare.) Prepare the steaks for serving as above.
For the giant croutons, cut bread into slices 3/4″ to 1″ thick. Place the slices in a single layer on a baking sheet and bake slowly in a 300° F oven until they are lightly browned and crisp (approximately 25-30 minutes). For extra flavor, lightly brush each slice with olive oil after they have baked for 15 minutes. If you wish, sprinkle blue cheese crumbles over the slices for the last minute or so of baking, just until the cheese softens.
For the salad, mix all the salad ingredients in a large salad bowl. Add dressing and toss to coat. Divide salad equally and arrange on six plates. Top with slices of grilled beef. Add a giant crouton to the side of each plate and serve immediately.
Makes 6 servings
Source: Panera Bread
Until Next Time… Be Well!
Kind Regards,
Ron
PS- Join us on Facebook and get more recipes and freebies:
PPS- Forward this email to a friend or tell them to sign up at:
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Pick up a loaf of French Bread at your local bakery, or even at Panera. (Of course, you could bake your own as well.)
1 Loaf of French Bread, cut in half lengthwise
1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
2 large roma tomatoes, sliced
16 oz. mozzarella cheese, sliced
salt and freshly ground pepper, to taste
Preheat, the oven to 475 degrees F.
Lightly toast the bread for about 5 minutes. Spoon the tomato sauce over the bread. Top with the basil, then tomato slices, then the cheese.
Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.
Serves 6
(7 votes, average: 4.00 out of 5) Loading ... Email This Post
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Vine-ripened pear tomatoes pureed with fresh cream for a velvety smooth flavor accentuated by hints of red pepper and oregano. Adding baking soda to the tomatoes keeps the milk from curdling.
5 tablespoons butter
1/2 cup chopped onion
5 tablespoons flour
4 cups milk
1/2 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups crushed tomatoes
Melt the Butter in a soup pot.
Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.
Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.
(179 votes, average: 3.54 out of 5) Loading ... Email This Post
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