*  Exported from  MasterCook  *

                   Stuffed Sauteed Sandwiches, Two Ways

Recipe By     : Cooking Monday To Friday Show #MF6719, Oct 19, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       sl           Turkey bacon -- for the kids
                        Mesclun salad -- dressed with
                        - vinaigrette, for the adult
   8       sl           Whole wheat bread -- quality
     1/3   c            Peanut butter -- for kids
   2       tb           Raisins -- plumped up -OR-
   2       tb           Dried cranberries -OR-
   2       tb           Bananas -- sliced, for kids
   1       sl           Fresh mozzarella -- for adults
                        Anchovies, capers, & basil --
                        - torn, for adults
   3                    Eggs -- up to 4, lightly beaten
   2       tb           Butter
   2       tb           Olive oil
   1       cl           Garlic
  
  Preheat the oven to 375 F. 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.
  Saute the kids portion in butter and the adults in olive oil; saute
  until crisp and warm; drain briefly on paper towels.
  
  Serve kids stuffed sandwiches with bacon and adults with salad.
  
  Yield: 2 kids servings and 2 adult servings
  

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