Birthday Sandwich

This came from Picky Palate. She called it the "puffy banana peanut butter cup sweet grilled sandwich". Bit of a mouthful for me. Colin and I loved this so much that after I first made it we ran to Costco and bought an entire box of king size Reeses Peanut Butter cups. It is pretty dang rich so we haven't had it for a while. But I decided to make it for the kids on their birthdays. One, because it is REALLY good and two, because it would send you into a diabetic coma if you ate it more often than once a year. My sisters are skeptical of this sandwich and won't try it, but I promise it is really really good. Just make sure you have someone to share it with because you won't be able to eat the whole thing yourself.

2 slices whole grain bread

1/4 c. creamy peanut butter

1/2 banana, cut into thin slices

24-30 mini marshmallows

1 Reeses Peanut Butter Cup, normal size

2 Tbsp. soft butter

Powdered sugar for sprinkling, optional

Spread peanut butter onto both slices of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter Cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto outsides of each piece of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted. Let cool for 5 to 7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.

Cube Steak Sandwich

This is yet another winner by The Pioneer Woman. A must try! I added the green pepper and left out the Tabasco sauce and it was wicked awesome.

2 – 3lbs. cube steak
1 large onion (or 2 small/medium)
4 deli rolls
1½ - 2 sticks of butter (no substitutes)
Lawry’s Seasoned Salt
½ c. (approx.) Worcestershire sauce
Tabasco sauce, to taste (optional)
1 – 2 green peppers

Begin by slicing the onions and pepper. Cook them in 2 Tbsp. of butter until soft and the onions are light brown. Remove from skillet and set aside. Slice cube steak into ½” thick strips, slicing against the grain. Season the steak with Lawry’s Seasoning Salt. In the same skillet, heat 2 Tbsp. of butter over medium high heat until melted and beginning to brown. Add the seasoned cube steak in a single layer Cook one side until brown, then flip and cook until brown, about 1 minute on both sides. Now add at least a ½ c. of Worcestershire sauce and about 5 to 6 shakes of Tabasco sauce. Now add another 2 Tbsp. of butter to the sauce and allow to melt. Add the cooked onions and peppers then stir to combine. Halve and butter the deli rolls and brown them on a hot griddle or under the broiler. To assemble, lay the bottom half of the roll on a plate. Place meat mixture, followed by a spoonful of sauce from the pan. Top with other half of roll.