Roasted Brussel Sprouts with Thai Peanut Sauce
|2 slices wheat bread|
|4 Tbsp PBfit|
|3 Tbsp water|
|2 Tbsp raspberry chia jam (4 Tbsp fresh raspberries smashed with 1 t chia seeds)|
|1/4 banana sliced|
|1 Tbsp butter or pan spray|
Prepare PBfit with water to make peanut butter spread. Spread PBFit on one side of bread then top with raspberry chia jam and sliced bananas then top with the second slice of bread.
Meanwhile, heat a small skillet over medium heat or panini press. Lightly spray the panini press or melt 1/2 Tablespoon butter in the skillet then swirl around to coat. Place the sandwich into the skillet and grill until crisp and golden brown. Use a spatula to lift the sandwich and set it aside on a plate. Melt the other 1/2 Tablespoon of butter in the skillet, then place the sandwich back in the skillet, untoasted side down. Grill the other side until golden brown, remove, cut in half and serve. If using the panini press, grill the sandwich for 2-3 minutes until golden brown on each side. Remove and let cool slightly before slicing.
Alternatively, you can butter the outsides of the bread before placing them in the skillet. I find it's easier to melt the butter in the skillet, but do whatever you prefer! Enjoy!