Stuffed Sauteed Sandwiches
Submitted by dot
Egg-dipped stuffed sandwiches two ways: peanut butter and raisins for the kids, mozzarella with anchovies and basil for the grownups. Crispy, quick, everyone wins.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHere’s a weeknight dinner that keeps both the kids and the adults happy, all in about 30 minutes.
For the little ones: peanut butter sandwiches stuffed with raisins, cranberries, or sliced banana, dipped in egg and sauteed in butter until golden and crispy. Serve with a side of turkey bacon and watch them disappear.
For the grownups: mozzarella layered with anchovies or capers and fresh basil, egg-dipped and pan-fried in garlicky olive oil. Pair with a quick salad and you’ve got a meal that feels way more put-together than the effort involved.
Kitchen Tips
- Let the egg soak into each sandwich for a few seconds on each side. That’s what gives you the crispy, golden French-toast-style crust.
- Cut the kids’ sandwiches into triangles or squares before cooking. Smaller pieces are easier for little hands and cook more evenly.
- Use a separate skillet for each version so the flavors stay distinct. Garlic olive oil and peanut butter are not friends.
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
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.
Sauté the kids portion in butter and the adults in olive oil; sauté until crisp and warm; drain briefly on paper towels.
Serve kids stuffed sandwiches with bacon and adults with salad.
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