In a lunchtime rut? Get the kids involved with this adorable, easy owl sandwich that is guaranteed to brighten up your lunch.
Do you ever get tired of eating the same thing every. single. day.? Having a creative lunch doesn’t have to be time consuming or difficult! Try this yummy and easy owl sandwich. For extra fun, you can get the kids involved with making it!
Easy Owl Sandwich
- Two slices of White Bread
- Pineapple Ham
- White American Cheese
- Berry Bacon Jam
With decorative food or cookie cutters, cut 5 small round pieces from a carrot, and set aside.
Cut out two small round pieces, and one large round piece from the American cheese slice, and with a small knife, or cutter, cut two wing shaped pieces for Owl’s wings. With a paring knife, cut two of the round carrot pieces into triangles, and save pieces that were cut off of carrot rounds.
Spread bacon jam on inside of bread slices, then layer with Pineapple ham slices, American cheese slices, and pieces of Arugula, and put top bread slice on the sandwich.
With a small spreader, spread a small amount of bacon jam in the middle of the top slice of bread (on the outside) and place cheese on top of jam. Then, smear a small amount of jam on cheese rounds and place on top of large cheese slice, for eyes. Do the same thing with the additional pieces, placing them on the top of the sandwich, using the photo as a guide of where to place pieces, to make the Owl sandwich, using carrots, blueberries, and cheese, securing the pieces with jam spread on the pieces before placing them on the sandwich.
Cut additional Carrots into fun shapes, and place carrots and blueberries on side of sandwich for a fun and healthy lunch.
Berry Bacon Jam
- 1 pound thick cut bacon
- 2 large sweet onions
- 3/4 cup brown sugar
- (use coconut sugar for paleo)
- 1/4 cup brewed coffee
- 1 Tablespoon balsamic vinegar
- 1 cup of Raspberry Jam
Cook bacon in a large non stick skillet, and drain well on paper towels. When bacon is cooled, crumble into small pieces. Reserve 1 Tablespoon of bacon drippings (grease) in skillet.
Cut onions in thin slices, and cut slices into bite-size pieces and add to skillet, and cook until caramelized, 15 to 20 minutes.
Add the crumbled bacon, coffee, balsamic vinegar, and jam to the skillet, and simmer on low for about half an hour, stirring often, until thick and bubbly. Remove from heat and let sit until cooled.
Use immediately, or, put mixture into a glass jar with a lid and refrigerate immediately. Can be kept in refrigerator up to week, or freeze in small amounts, and remove before using to allow jam to come to room temperature.
Stir well before serving. Discard any unused jam that’s been at room temperature. (This is why freezing in small amounts allows you to only use small portions at a time, and keep the rest of the jam frozen for use later)