Emeril's Notches-Unknown P B J Sandwiches
"It's a new twist on an old favorite...and another super kid-friendly recipe from "Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone" (2002)."
- Ready In:
- 14mins
- Ingredients:
- 4
- Yields:
-
2 sandwiches
ingredients
- 3 tablespoons extra-crunchy peanut butter
- 2 tablespoons strawberry preserves (or other jam or jelly)
- 2 tablespoons marshmallow cream
- 4 slices sandwich bread (such as whole wheat or white)
directions
- In a small mixing bowl, combine the peanut butter, strawberry preserves, and marshmallow cream. Stir with a spoon just until the peanut butter is swirled around with the marshmallow cream and preserves.
- Lay 2 slices of the bread on a flat work surface.
- Divide the peanut butter mixture between the 2 slices of bread, spread evenly, and top with the remaining bread slices.
- Spread both sides of each sandwich with the softened butter.
- heat a large skillet (or two small skillets) over medium-high heat, add the sandwiches to the hot skillet(s), and cook until golden on the bottom, about 2 minutes.
- Turn with a turner and cook until golden on the second side, about 2 minutes.
- Remove the andwiches from the heat, place them on plates, cut in half, and serve.
- NOTES: If you want to pack this for lunch, instead of grilling, freeze your sandwich bread. Then, before taking lunch to school, spread frozen bread with PBJ mixture and wrap in plastic wrap or place in plastic baggie. Sandwich should be thawed and ready to eat in time for lunch.
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Reviews
-
Absolutely delicious and very goopy (if that's a word).This could have easily made 3 sandwiches as there was too much for just two. -
My first experience with this sandwich was a loooong time ago when I was at school at lunch time and a friend of mine had this sandwich while I only had a boring meat and cheese sandwich (or something boring like that...it was a looong time ago!) I remember asking what it was and my friend just gave me a piece of it, and I loved them ever sence. My favorite thing to do is make them the night before and put them in the refrigerator so the fillings get a little bit firmer. Mmmm! Yummy! It is surprisingly really good with a side of dill pickles too. I know it's a little weird, but hey, it's good! (P.S. Make sure you use Wonder Bread! It's just better that way.) -
As my husband said incredibly messy and incredible delicious. We had this for lunch today. Thanks for something different. Lisa
RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.
