Keith Schroeder Keith Schroeder
September 15, 2015

Sandwich night can be the busy cook's savior, but only if the sandwiches are good—warm, toasty, and above all, fun. This type of fast, casual dinner invites some departure-from-the-norm creative license, and this recipe should certainly inspire you to play, play, play with your food. It's an unusual but irresistible combo of delicious things: peanut butter, banana, mango, and (what's that?) jalapeño and Cotija cheese.

Grapeseed oil is my preferred sandwich-toasting oil because of its forgiving smoke point and neutral flavor, allowing whatever you're squeezing between the bread more room to shine. More importantly, it also contains no water (unlike butter), so sandwiches cook up crispier. Be patient and let medium-low heat do the work in the pan. This method offers time to warm the fillings while allowing the exterior to crisp evenly. Share your results with me on Instagram @mad_delicious.

Keith's Recipe Breakdown(click the image below to enlarge)

Griddled Banana, Mango, and Jalapeño SandwichesHands-on: 20 min. Total: 20 min.

Follow These Steps:

• Heat a large nonstick skillet over medium-low heat.

• Brush grapeseed oil on 1 side of each bread slice. This will be the pan-contact side. Lay out all 4 bread slices, oil side down, on foil or parchment paper (as a work surface).

• Spread 1 tablespoon peanut butter evenly onto each of 2 bread slices. Evenly distribute banana over the peanut buttered bread. Shingle mango evenly over banana. Scatter jalapeño over mango. Sprinkle evenly with cheese and salt. Close the sandwiches. Press gently to adhere all the ingredients.

• Griddle the sandwiches for 4 to 6 minutes on each side, pressing gently to ensure that all the surface area of the bread is in contact with the pan. Be patient, and let it cook without peeking (you'll get a more even toast that way).

• Combine powdered sugar and red pepper. Cut sandwiches in half, and dust with powdered sugar mixture.

Be sure to coarsely mash the banana; you want to keep some texture there. Serving to kids with sensitive palates? Leave off the jalapeño; the sandwiches will still be great. For a killer brunch, serve with an over-easy egg.

NOW AN AWARD WINNER!

Keith’s first Cooking Light cookbook, Mad Delicious: The Science of Making Healthy Food Taste Amazing!, is a 2015 James Beard Foundation Book Award winner for Focus on Health.

More Mad Delicious Lessons:

You May Like