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Receta Emeril's Peanut Butter And Banana Sandwich With Homemade Bam
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Ingredientes
- 4 c. unsalted peanuts
- 1/2 c. vegetable oil
- 1 tsp salt
- 1/4 c. granulated sugar
- 2 lb new potatoes thinly sliced, about 1/8" thick Creole seasoning see * Note
- 6 med bananas
- 1 loaf Chocolate Chip Sandwich Bread (see recipe) Roll of plastic wrap
- 12 x plastic sandwich bags
Direcciones
- Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and place in the oven. Cook till the peanuts are toasted, about 6 to 8 min. (Shake the pan a couple of times, for overall browning). Remove the pan from the oven and place the peanuts in a food processor while they are still hot. Add in the oil, salt and sugar. Process till smooth.
- Remove the ends of the bread and cut into slices 1/4-inch thick. Using a toaster, toast each slice till golden brown.
- Preheat the fryer. Fry the potatoes in batches till crispy, about 3 to 4 min, stirring occasionally for overall color. Remove and drain on paper towels. Season with Creole seasoning.
- To assemble, spread some of the peanut butter over each slice of bread. Peel and slice the bananas 1/4-inch thick. Lay the slices of bananas over the peanut butter. Put 2 pcs of bread together, forming the sandwich. Wrap the sandwich tightly in plastic wrap. Place some the chips in each plastic sandwich bag. Pack each in a lunch box. Eat during your lunch time.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 10 servings | |
| Calories 598 | |
| Calories from Fat 347 | 58% |
| Total Fat 38.82g | 49% |
| Saturated Fat 12.58g | 50% |
| Trans Fat 0.28g | |
| Cholesterol 0mg | 0% |
| Sodium 283mg | 12% |
| Potassium 1027mg | 29% |
| Total Carbs 55.04g | 15% |
| Dietary Fiber 7.2g | 24% |
| Sugars 24.56g | 16% |
| Protein 13.1g | 21% |
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