Prep 5 mins
Cook 15 mins
Did you know that American GI's are credited with mixing peanut butter and jelly and spreading it on bread?
- 1⁄4 cup creamy peanut butter
- 1⁄4 cup strawberry jelly (or whatever you prefer)
- 8 slices Texas toast thick bread
- 1⁄2 cup heavy whipping cream
- 2 eggs, lightly beaten
- 1⁄4 cup butter
- confectioners' sugar (to garnish)
- Spread 1 tablespoons peanut butter on each of 4 bread slices.
- Spread 1 tablespoons jelly on each of remaining 4 bread slices.
- Place peanut butter coated and jelly coated sides of bread together to form 4 sandwiches.
- In a small bowl, whisk together cream and eggs.
- In a nonstick skillet over medium-high heat on stovetop, melt 1 tablespoons butter.
- Dip sandwich in egg mixture, and cook in skillet for 1 to 2 minutes per side, or until golden brown.
- Repeat with remaining sandwiches.
- Sprinkle with confectioner's sugar, if desired.
I just happened to come across this recipe today at the Taste of the South Magazine website, and thought I'd give this recipe a try. While my husband didn't seem to care for the sandwich, I on the other hand, absolutely enjoyed it. It was nice to have a different type of sandwich to eat for a change. I halved the recipe, and used seedless red raspberry preserves, (instead of the strawberry jelly) plus the bread I used was... Oatmeal Bran, which I purchased from Aldi's. One thing I did have to do in between making each sandwich... was to wipe my skillet clean with paper toweling, as the butter does tend to get quite brown, and it smelt like I burnt the sandwiches, but I didn't. I hope others will give this recipe a try, as it certainly is a yummy tasting sandwich. Also, I think this would be great to make for one's mother on Mother's Day. Serve it with fresh fruit, coffee or tea, maybe even an iced coffee, (or a flavored juice) and possibly some cooked bacon or pork sausage patties. Thank you carolinafan, for posting this recipe, it definitely is a keeper, and one I'll enjoy making often.