08/06/2007

Cooking on Deadline

The Associated Press
A Pumpkin Pie Sandwich is made with canned pumpkin pie puree and apple butter.

Go outside the lunch box

Allergies don't put a stop to sandwiches

By J.M. HIRSCH

AP Food Writer

After-work may be tough, but for many families the morning is the ultimate in deadline cooking.

Never mind getting the children out of bed, into their clothes and onto the school bus. Just figuring out what to stuff in their lunch boxes that won't get traded or tossed is enough to keep most parents busy.

And perhaps that at least partly explains the persistent popularity of peanut butter and jelly sandwiches. Which is great, assuming your children don't attend a school that is peanut free.

Motivated by food allergy concerns, many schools now either say no to nuts or have special peanut-free lunch tables.

So what's a parent to do if junior simply has to dine on PB&J? First chat with your doctor, then head to a natural foods store, where there are options aplenty.

Natural foods stores excel at offering sandwich fixings that are free of peanuts and other possible allergens. Once your doctor has told you what ingredients are safe, assembling kid-pleasing sandwiches is easy.

For example, if your child lives for Fluffernutter sandwiches but can't eat eggs (Fluff includes egg whites), try Suzanne's Ricemellow Creme, a gluten-free, vegan marshmallow spread made from brown rice syrup.

And if peanuts are off the table, try a jar of soy nut butter, many brands of which brag of being produced in nut-free factories. Opt for a sweetened variety, which mellows the flavor of the soy nuts.

If some nuts are acceptable, but you're looking for a peanut-free alternative, consider a chocolate hazelnut spread. It's especially delicious combined with marshmallow spread.

Also, consider thinking beyond nuts and their soy alternatives entirely. Check out pear and apple butters, which are similar to jam and often contain little or no sugar.

Canned sweet potato and pumpkin pie purees also make a great sandwich spread. Some varieties are sweetened and spiced, making them an easy way to slip some produce into the sandwich. If you can't find sweetened varieties, mix in a bit of honey and cinnamon. Refrigerate the leftovers for use in other sandwiches later.

Here's three ideas for peanut butter and jelly alternatives that come together in a flash.

Triple Decker Marshmallow Berry Soy Sandwich

Start to finish: 5 minutes

• 3 T. soy nut butter
• 3 slices bread
• 2 T. vegan marshmallow cream
• 1 T. strawberry (or other berry) jam

Spread half of the soy nut butter over one slice of bread. Top that with the marshmallow cream, then set a second slice of bread over it. Spread the remaining soy nut butter over the top of the second slice of bread. Spread the jam over the second slice of bread, then top with the remaining slice of bread. Makes one serving.

Pumpkin Pie Sandwich

Start to finish: 5 minutes

• 2 T. canned pumpkin pie mix (not plain pumpkin puree)
• 2 slices bread
• 2 T. apple butter

Spread the pumpkin pie mix over one slice of bread, then top with the apple butter and the second slice of bread. Makes one serving.

Chocolate Hazelnut Pineapple Mash

Start to finish: 5 minutes

• 2 T. hazelnut chocolate spread
• 2 slices bread
• 3 T. canned crushed pineapple

Spread the hazelnut chocolate over one slice of bread. Set aside.

Place the crushed pineapple in a mesh strainer and shake gently to drain excess moisture. Alternatively, pat it dry between several sheets of paper towel. Spread the pineapple over the hazelnut chocolate. Top with the second slice of bread. Makes one serving.