If your kids seem bored with the same old sandwiches, they'll get a kick out of the innovations in a new book called Insanewiches by blogger Adrian Fiorino (St. Martin's Griffin, $16.99). One wacky creation is the Banana Split Trickwich, which looks like a dessert but is perfect for the meat-and-potato-lovers in your house.
-- June Naylor, Special to the Star-Telegram
Banana Split Trickwich
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3 large white potatoes
1 tablespoon salt
4 slices bacon
1/2 cup warm milk
5 tablespoons butter
2 tablespoons flour
1 cup beef broth
4 ounces grated yellow cheddar cheese
1 8-inch Italian sub bun
1 tablespoon chives, finely chopped
3 cherry tomatoes
1. Boil potatoes in a large pot of salted water for 35 to 40 minutes. Meanwhile, fry bacon in a nonstick skillet over medium heat, drain and chop. Set aside. When potatoes are fork-tender, turn off stove, drain water, peel and leave in pot. Add milk, 3 tablespoons of the butter and salt. With a potato masher, mash all ingredients until smooth and almost lump-free. Cover pot.
2. For the gravy: In a small saucepan, over medium-low heat, melt remaining 2 tablespoons butter, add flour and mix thoroughly to make a roux. Cook for 3 minutes until blond. Add beef broth and continue stirring for 5 minutes or until gravy becomes thick. Turn heat to low and stir occasionally to keep skin from forming. Make a bed of grated cheese in an oval-shaped dish.
3. Slice the bun in half lengthwise and place each half in the oval plate lengthwise, leaving space for the mashed potato scoops between the bun halves. With an ice cream scoop, place three scoops of mashed potatoes side by side between the bun halves. Sprinkle the bacon bits and chives on the potato scoops, drizzle streams of gravy over them, and top each scoop with a tomato.