Lightly brush one
side of each bread slice with olive oil, then spread a thin layer of Nutella on top (like spreading mayonnaise on sandwich bread).
Spread cream cheese on
both sides of all bread slices and arrange slices in a single layer on the bottom of the crock pot.
Spread margarine over one
side of each bread slice.
Spread evenly over 1
side of each bread slice.
Working in batches if needed, coat
both sides of each bread slice with banana batter, by either placing gently on top of batter to coat, or brushing with a basting brush.
To assemble, spread mustard on one
side of all bread slices.
Using a pastry brush, brush
each side of the bread slices with olive oil.
Slather one
side of each bread slice with wasabi cashew mayo.
Generously butter
both sides of each bread slice.
Spread one
side of each bread slice with 1 teaspoon ICB - Vegan Spread.
Butter 1
side of each bread slice.
Slather one
side of each bread slice with balsamic white bean spread.
While grill is heating, brush 1
side of each bread slice with 1 tsp oil.
Carefully batter one
side of a bread slice.
Sparingly butter one
side of the bread slices, then place them butter side down on a pre-heated medium flattop / griddle.
While the eggs are poaching, spread a little butter on
both sides of the bread slices, toast them in a skillet over medium heat and in the same skillet, brown up the chicken salami on both sides.
Spread mayo all over 1
side of the bread slices (recipe calls for 8 to make 4 sandwiches = math), then put those mayo - side down on your cutting board even if that seems crazy because it's messy.
Use pastry brush to coat 1
side of each bread slice.
Smear
both sides of bread slices with mayonnaise.
Spread butter on 1
side of each bread slice; set it buttered - side down on a work surface.
Spread 1 teaspoon of margarine on one
side of each bread slice, flip the bread slices over, and spread 2 tablespoons of the smoked cheddar sauce on the other side of each.
Spread the butter on one
side of each bread slice, dividing it evenly.