Griddled Banana, Mango, And Jalapeño Sandwiches

Name: Griddled Banana, Mango, And Jalapeño Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons grapeseed oil (or substitute canola oil); 4 slices (4 ounces total) dense multigrain bread (best quality), thinly sliced; 2 tablespoons peanut butter, natural; 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 jalapeno 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

Servings: persons

1
Heat a large nonstick skillet over medium-low heat.
2
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).
3
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 jalapeno over mango. Sprinkle evenly with cheese and salt. Close the sandwiches. Press gently to adhere all the ingredients.
4
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).
5
Combine powdered sugar and red pepper. Cut sandwiches in half, and dust with powdered sugar mixture.
6
VARIATION
7
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
8
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9
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136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons grapeseed oil (or substitute canola oil), 4 slices (4 ounces total) dense multigrain bread (best quality), thinly sliced, 2 tablespoons peanut butter, natural, 1 small (1/2 cup) banana (ripe, coarsely fork-smashed) or very ripe plantain, and more.

Yes, Griddled Banana, Mango, And Jalapeño Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!