Recipe - Stuffed Sauteed Sandwiches Two Ways

4 sl Turkey bacon,; for the kids
Mesclun salad dressed with
vinaigrette,; for the
adults
8 sl Quality whole wheat bread
1/3 cup Peanut butter,; for kids
2 tablespoon Plumped up raisins, dried
cranberries or cut or sliced up
bananas, for kids
Slices of fresh mozzarella,
for adults
Anchovies, capers and torn
basil, for adults
3 Eggs,; lightly beaten (to 4)
2 tablespoon Butter
2 tablespoon Olive oil
1 Clove garlic

Preheat the oven to 375 degrees. Lay uncooked bacon on a baking sheet and
bake until crisp. Get the salad ready for the adults.

Meanwhile for the kids, remove the crusts from half of the bread and spread
the bread with some peanut butter and top with either raisins, cranberries
or slices of banana. You'll have 2 closed sandwiches which you should then
cut into squares or triangles to create smaller bite sized pieces.

For the adults, layer their bread with mozzarella and top with anchovies or
capers and basil.

Heat two skillets until warm, one with butter for the kids portion, the
other with olive oil for the adults. Gently cook some garlic in the adult's
portion as the oil is heating up.

Dip the adults and kids sandwiches in the egg and let it soak up. Saute the
kids portion in butter and the adults in olive oil; saute until crisp and
warm; drain briefly on paper towels.

Serve kids stuffed sandwiches with bacon and adults with salad.

Yield: 2 kids servings and 2 adult servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6719

Posted to MCRecipe Digest V1 #251

Date: Sat, 19 Oct 1996 21:54:34 0400

From: Meg Antczak meginny@frontiernet.net