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PEANUT BUTTER BANANA BACON SANDWICHES

PEANUT BUTTER BANANA BACON SANDWICHES

Ingredients:
 
FOR CHICKPEA BACON
  • 1 can (15 ounces chickpeas, drained and rinsed
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons apple cider vinegar
  • Heaping ¼ teaspoon smoked paprika
  • ½ teaspoon smoked sea salt, to taste
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 2 teaspoons to 1 tablespoon liquid smoke, to taste
  • 1 tablespoon (15 ml) olive oil
 
FOR SANDWICHES
  • ½ cup crunchy, unsweetened natural peanut butter
  • 4 soft bread rolls, cut in half, or 8 slices any bread
  • 2 small, just-ripe bananas, sliced
  • Nonstick cooking spray or non dairy butter

  • Instructions

    To make The chickpea bacon:

    1. Preheat the broiler. Combine all the ingredients in a medium-size bowl and then spread in a shallow, 8-inch baking dish. Make sure the chickpeas are in a single layer so they cook evenly.
    2. Broil for 8 minutes, stir, and broil for 6 to 8 minutes longer, checking every 2 minutes to make sure the chickpeas don’t burn. They are ready when the liquid has been absorbed and the chickpeas are crispy and dark golden brown.

    To assemble The sandwiches :

    1. Spread 1 tablespoon peanut butter (or enough to cover the whole surface of the bread) on each slice of bread. Gently press down a generous ⅓ cup chickpea bacon (or as much as will fit) into the peanut butter on 4 of the slices. Place as many slices of banana as will fit on top. Put the second peanut-buttered slice on top.
    2. Lightly coat a large skillet with spray, or melt some butter in the skillet. Cook the sandwiches in batches on medium-low heat until golden brown and crispy, about 5 minutes on each side.
    3. These are also great prepared in a closed panini press, for about 6 minutes in all. This will meld the ingredients together a little more than just grilling the sandwich does.
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