English muffins: not just for breakfast!
A while back I posted about Elizabeth’s cookbook and I posted one of the recipes we’d tried at the time, a tuna salad recipe. Since then we’ve had it for lunch and even for dinner!
Today, I thought I’d post another recipe from that same cookbook, one that we have had for lunch and for dinner this summer, and one that we’ve also modified slightly to meet everyone’s different taste buds. It’s a great summer meal because it is cool, doesn’t involve using an oven, and uses a great summer fruit: fresh strawberries.
The ingredients for this are simple, no matter which way you choose to make it. You need:
Fresh sliced strawberries
an English Muffin
Strawberry jam
Goat cheese, cream cheese, or peanut butter
Elizabeth’s cookbook of choice
The directions are even more simple!
“Split an English Muffin and lightly toast the halves. Spread the cut side of the bottom half with softened goat cheese or plain whipped cream cheese (we also have done peanut butter). Top with a thin layer of strawberry jam, followed by a layer of thin strawberry slices. Cover with the top half of the muffin, jam side down, and press gently.”
We prefer to do open-faced sandwiches, in order to have more fresh strawberries! This sandwich has been a hit every time we’ve served it, and it’s easily modified for everyone.
Next time you’re looking for a summery lunch or a cool dinner (or maybe even a yummy summer breakfast,) give these English Muffin Fruitwiches a try!
