For a delectable dessert, combine banana butter frosting with Lisa Altmiller’s grandma Lottie’s wonderful peanut butter cupcake recipe. Add banana chips as a topping after frosting with Lisa’s Banana Butter Frosting.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 2 tablespoons grapeseed oil
- ½ red onion, thinly sliced
- 8 slices German rye bread
- salt and ground black pepper to taste
- 4 slices smoked Gouda cheese
- 4 slices provolone cheese
- ¼ cup marinated artichoke hearts, drained and chopped
Instructions
- Heat grapeseed oil in a large skillet over medium heat; saute onion until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl, reserving the oil in the skillet.
- Lightly brush each bread slice with grapeseed oil from the skillet and season with salt and pepper. Arrange half the bread slices, oil-side down, in the skillet. Top each bread slice with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, and onion; top with remaining bread slices, oil-side up.
- Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 970 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Nice sandwich. Used butter instead of grapeseed oil, regular Gouda instead of smoked (just a personal preference), and marble rye (it’s what was on hand). Really outside the box and thoroughly enjoyed the chopped artichokes in particular.