1 small (1/2 cup) banana (ripe, coarsely fork-smashed) or very ripe plantain
4 ounces mango, very ripe, peeled and thinly sliced
1 large jalapeño pepper, sliced paper thin
3 tablespoons cotija or feta cheese, finely crumbled
1/4 teaspoon kosher salt
1 1/2 teaspoons powdered sugar
1/8 teaspoon ground red pepper
How to Make It
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.
Griddled Chicken and Mango Sandwiches: Skip the peanut butter and banana and instead go with 3 ounces shredded skinless, boneless dark meat rotisserie chicken, warmed and tossed with 1/4 cup arugula, 2 tablespoons thinly sliced shallot, and 1 tablespoon lime juice. Go for a bolder 50/50 blend of powdered sugar to finely ground black pepper (1 1/2 teaspoons each) for finishing. Serves 2 (serving size: 1 sandwich) CALORIES 357; FAT 3g (sat 6g, mono 7g, poly 3g); PROTEIN 20g; CARB 41g; FIBER 5g; CHOL 67mg; IRON 2mg; SODIUM 637mg; CALC 350mg
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