Grilled Almond Buttah and Fresh Berry Sandwiches
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- Serves: Makes 2
- Preparation: 20
- Ready: 20
A scrumptious start to your day or a healthy tasty twist on a lunchtime classic
- vegan butter, room temperature
- ¼ cup/50 g almond butter
- 4 pieces of whole grain bread
- ½ cup/100 g fresh berries of your choice
- a few mint leaves, torn to shreds
- 2 tablespoons maple syrup or coconut nectar
Spread a small amount of butter on one side of each slice of bread; make sure it is room temp and spreadable.
Smear almond butter over the unbuttered side of two of the pieces of bread. Top with a generous amount of fresh berries in any artistic way you like, add a few mint leaves, don’t be shy about piling them on. Drizzle maple syrup on top of the berries and place the other slice of bread, buttered side up, on top.
On medium heat, heat up a cast iron or grill pan. Place the sandwich into the pan and press down lightly with a spatula. After a minute, flip and repeat on the other side, repeat as needed until golden brown. Much like roasting marshmallows over an open fire, heat until your desired griddled colour is achieved.
Remove from heat, slice into fourths, garnish with fresh mint and serve warm.
Recipe courtesy of Wicked Healthy, for Veganuary
Imagery © Derek Sarno
Find more great-tasting recipes on the Veganuary and Wicked Healthy website.
“Who doesn’t love an ooey-gooey toasted sandwich? We’ve packed this one with almond butter and a few other surprises to make this wicked healthy sandy that’s perfect for breakfast or lunch … although we won’t judge if you also want to make this for dinner!”
“OPTIONS: Try this with all sorts of combos, different seasonal berries, fresh sliced strawberries etc. Works great when you’re trying to cut down on processed sugar intake and sugary jams.”