I must admit that I spend WAY too much time in the grocery. When you’re on a first name basis with all the cashiers, managers and hard working staff behind the counters-that’s a tell tale sign. Not only do I probably know the location of every ingredient on every shelf, I have probably used most of them, too. That was until last week when I realized that for too long I had been walking by the cutest, most tasty bread that could not be any more kid-friendly if it tried. Mini pumpernickel toasts can be found hiding in the bread section of your grocery and since they’re mini in size, they’re perfect for little hands (and great for parents trying to control their portion size). When I was a kid, every time my parents took me to a deli, I ordered a sandwich on pumpernickel because I loved it’s dark color and slightly sweet, rich flavor. Tasting this bread brought back great childhood memories.

The other great thing about pumpernickel is that it keeps fresh in the refrigerator longer than most other breads, so once you have it on hand you can make this recipe most any time. I’m betting you already have the rest of the ingredients stocked in your pantry, so throwing these sandwiches together for lunch should be a breeze. I think I’ll make some tomorrow before I head off to the grocery again!

Pumpernickel Tuna Melts (Serves 2- Makes 4 Mini Sandwiches)

1 5 Oz Can Tuna (I prefer light or chunk white tuna packed in water)
1 Celery Stalk, chopped fine
1 Tsp Dijon Mustard
1 Tsp Mayo
4 Slices Cheddar Cheese
8 Pumpernickel Toasts (aka cocktail pumpernickel bread)

1. Combine first 4 ingredients in a bowl.
2. Place one fourth of the tuna salad on one side of the pumpernickel bread.
3. Top the tuna with a slice of cheddar cheese and close the sandwich with another slice of toast.
4. Cook in a panini press for 3 minutes on medium heat or in a saute pan for 2 minutes on each side until toasted and golden.
5. Serve.

One of my (many) favorite breakfasts growing up was cheese toast. In our house most mornings, the words “cheese toast” were mentioned as often as “cereal” would be for most other families. Not only was it one of my favorite things to eat, but I also liked to make it myself. Though I didn’t realize it at the time, this was probably one of my very first ventures into cooking. I used to love pulling the whole wheat bread out of the fridge and sprinkling on the cheese, then my mother would place the slices under the broiler for me. In less then 2 minutes I would have a high protein, high carbohydrate breakfast that I would devour.

I don’t know why I haven’t made this recipe for Kenya and Chloe sooner. Watching Kenya sprinkling the cheese on his own slices of bread and popping them into the oven for him made me feel like my mom must have watching me “cook” for the first time. Maybe I never made it with him before now because cheese toast sounded too simple. Then again, kids certainly don’t require complicated when it comes to their taste buds, so this is a perfect breakfast choice! Try it with your little ones.

Cheese Toast (Serve 2)

4 Slices of Bread (I used Mini Pumpernickel Bread, but you can use anything you enjoy)
1/4-1/2 Cup Cheddar Cheese, grated (the amount of cheese depends on the size of the bread)

1. Preheat broiler.
2. Sprinkle about 1 tbsp of cheese (2 tbsp if you’re using a regular slice of bread) on pieces of bread.
3. Place the cheese toasts on a baking sheet and place under the broiler for 1-2 minutes or until cheese is bubbly.
4. Serve.