All Recipes

Superfood Sandwiches (3 Ways)

10 Mins
Potato Bread
Made With
Potato Bread

Ingredients

For the PB & Berries Sandwich:

1-2 Slices Martin's Potato Bread

2 Tablespoons Peanut Butter or Nut Butter Alternative

1 Cup Fresh Raspberries

1/2 Cup Fresh Blueberries

For the Hummus & Bread Crackers:

2 Slices Martin's Old-Fashioned Real Butter Bread

1/4 Cup Prepared Hummus

1/2 Cup Bell Peppers, sliced (assorted colors)

1/2 Cup Baby Carrots, for serving (optional)

For the Egg Salad Sandwich.

1-2 Slices Martin's Whole Wheat Potato Bread

2 Hard-Boiled Eggs, roughly chopped

Special Equipment: Star-Shaped Cookie Cutter

Directions

For the PB & Berries Sandwich:

  1. Add the raspberries to a medium sized bowl and mash with a fork until pureed.
  2. Spread 1 tablespoon peanut butter or nut butter alternative (such as Sun Butter) onto each slice of Martin’s Potato Bread.
  3. Using a star-shaped cookie cutter as your guide, use the blueberries to form a large star shape outline, about the same height and width as the slice of bread.
  4. Add about a spoonful of the raspberry puree into the center of the blueberry star.
  5. Serve as an open-faced sandwich or top with another plain slice of bread to build a complete sandwich. (Tip: If serving as an open-faced sandwich, consider storing in a plastic sandwich container to prevent the nut butter from sticking to your sandwich bag.)

Yield: 1 sandwich

For the Hummus & Bread Crackers:

  1. Using our Toast Crackers recipe, turn two slices of Martin’s Old-Fashioned Real Butter Bread into mini star-shaped crackers. (Prep Time: 8-10 min.)
  2. Add hummus to a plastic food storage container (or small bowl, if serving immediately).
  3. Use a star-shaped cookie cutter to cut stars out of 1-2 sweet bell peppers of assorted colors (we used red and yellow).
  4. To store: add sliced peppers and/or baby carrots to a separate food storage container and seal both containers with lids. When toast crackers have cooled, store in a plastic sandwich bag until ready to serve.
  5. To serve: dip toast crackers and bell pepper pieces or baby carrots into hummus and enjoy!

Yield: 1 serving

For the Egg Salad Sandwich.

  1. Boil eggs using our Eggs 101 guide to prepare to your preferred consistency (about 7-10 minutes for hard-boiled).
  2. Once cool enough to handle, peel and roughly chop two boiled eggs, setting aside some larger pieces of egg whites for the next step. (Tip: you can also use our Egg Salad Sandwich recipe to make a creamier egg salad by mixing the chopped eggs with ingredients such as mayonnaise, mustard, and additional seasonings, until well-combined.)
  3. Using a mini cookie-cutter, or cutting free-form, cut the remaining boiled egg whites into fun shapes such as stars, circles, and sunbursts.
  4. Add the roughly chopped boiled eggs (or yolks) from step 2 to a plain or toasted slice of Martin’s 100% Whole Wheat Potato Bread.
  5. Place the egg white shapes from step 3 on top to form a fun pattern or design.
  6. Serve as an open-faced sandwich or top with another plain slice of bread to build a complete sandwich. (Tip: If serving as an open-faced sandwich, consider storing in a plastic sandwich container to keep the sandwich together.)

Yield: 1 sandwich