After Derek made a delicious breakfast of French toast, he was all excited about being in the kitchen again to make the lunch recipe he chose out of “Emeril’s There’s A Chef In My Soup!” cookbook. The recipe yield is two servings. So, the first challenge Derek faced was how to increase the ingredients to make three sandwiches. That done, Derek set about making one of the best peanut butter and jelly sandwiches I have ever had!
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
1 tablespoon unsalted butter, softened
- In a small mixing bowl, combine the peanut butter, strawberry preserves (or other jam or jelly), 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 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 sandwiches from the heat, place them on plates, cut in half, and serve.
Emeril mentioned in the book that, “Now, I’m a crunchy kind of guy myself, so I’ve called for crunchy peanut butter here”. He went on to say that he felt the crunchy peanut butter gives, “A nice contrast to the smooth marshmallow cream”. We already had a large jar of creamy peanut butter on hand so decided to use that instead of the crunchy. We made a few adjustments to the recipe adding 1 1/2 extra tablespoons of peanut butter, 1 extra tablespoon jam and one extra tablespoon of marshmallow cream for the extra sandwich.
We used strawberry jam and white sandwich bread for the sandwiches. The only ingredient that we did not have on hand was the marshmallow cream. We used a flat skillet that I use for pancakes that was big enough to fit all three sandwiches.
After handily making the French toast earlier that morning, Derek had no problem grilling and flipping the sandwiches. I was very impressed with Derek’s focus when measuring the ingredients.
None of us had ever heard of grilled peanut butter sandwiches before, so this was a wonderful revelation for all of us. We all loved the crunch of the bread and the wonderful sweet, creamy peanut butter, jam and marshmallow cream filling. Randy loved it so much, he asked if I would make them sometime.
Next, Derek makes dinner.