Banana wholegrain sandwich with cranberries and figs
- Total time
- 25 minutes
- Calories
- 1210
- Portions
- 2
It doesn’t matter whether it’s morning, lunchtime, evening or sometime in between: sandwiches always hit the spot. How would you like to try this banana wholegrain variant? Cranberries and figs provide an additional portion of fruitiness, giving you extra get-up-and-go after you have enjoyed your sandwich.
Directions
1. Grind the peanuts and pecans in a blender with the oil and 40 ml of water until very fine. Add a pinch of sea salt and the cranberries. Spread the nut cream over the bread.
2. Halve the bananas lengthways and place 2 halves on each slice of bread. Wash and chop the rocket and then scatter it over the bananas. Cut the figs into slices and place them on top.
3. Stack 2 slices of bread in this way and cut down the middle. If you like, place them on top of each other and secure with a skewer.
Have fun stacking!
Your Dole Team
Ingredients
100 g roasted peanuts, unsalted
50 g pecans
4 tbsp nut oil
A pinch of sea salt
20 g chopped cranberries
4 large slices of wholegrain bread
4 bananas
60 g rocket
3 figs
Optional:
Skewers
Nutritional Facts
| 2 Serving Per Container | |
| Serving Size | 610g |
| Calories | 1210 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (67 g) | 90% |
| Saturated Fat (7 g) | 28% |
| Sodium (550 mg) | 100% |
| Total Carbohydrate (122 g) | 38% |
| Dietary Fiber (23 g) | 77% |
| Total Sugars (74 g) | |
| Protein (29 g) | |
| Calcium | 20% |
| Iron | 40% |
| Potassium (2290 mg) | 115% |
| Vitamin C | 55% |