- 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.
- These sandwiches donít have to be grilled, especially if you want to take one for lunch. To avoid soggy bread, try Chef Daveís freezer-fresh sandwich technique! Simply keep your sandwich bread in the freezer until frozen solid. Right before leaving for school, spread the frozen bread with the PBJ mixture. Wrap the sandwich in plastic wrap. By the time lunchtime rolls around, your sandwich will be just right for eatingónot at all mushy. Chef Dave came up with this idea when he was a young boyónow heís grown-up and he works for me, overseeing all of my restaurants. You see, youíre never too young to have great ideas!
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