Thursday, September 20, 2007

Grown-Up's PBPJ&B

There is one kind of food that I absolutely adore with reckless abandon. It is simple, but truly one of the great achievements of human civilization: the sandwich. Because I have become a sandwich connoisseur, I have decided to share the ultimate sandwich recipe that we found in a cookbook that we picked up in Sonoma country a couple of years ago. Joe and I have not reveiled the secret until now......

It's the Grown-Up's PBPJ&B. You may be wondering what all these letters stand for and here it is: Peanut Butter Pepper Jelly & Bacon. Yes folks, there is bacon involved! Trust me, once you taste this sandwich, there is no going back to the regular PB&J. You may question the combination of these foods, but again....you just have to trust me and try it.

GROWN-UP'S PBPJ&B
  • 8 slices firm white or whole-wheat sandwich bread or 5-inch sections baguette bread split horizontally, toasted
  • 3 tablespoons good-quality, fairly spicy, pepper jelly
  • 3 tablespoons peanut butter
  • 12 strips good-quality bacon, cooked crisp and still warm
  • 4 large leaves red-leaf lettuce, optional

1. Spread one side of each of 4 pieces of toast with pepper jelly, dividing it evenly and using it all. Spread one side of each of the other 4 pieces of toast with the peanut butter, dividing it evenly and using it all. Lay 3 strips of bacon over each of the pepper jam-covered slices of bread. Top the bacon with the lettuce, if you are using it. Set the peanut butter-covered slices of toast in place.
2. With a serrated knife, cut the sandwiches in half diagonally and serve immediately.

3 comments:

Cookin Meg said...

Hi Lisa, I'm all over this sandwich. I love pepper jelly on cream cheese with crackers but this takes pepper jelly up a notch,
Thanks for the recipe!

Michelle said...

People thought I was strange when I was pregnant and wanted peanut butter and bacon sandwiches...this really sounds good.

Dolores said...

Next time you make this, try adding a couple of paper-thin slices of red onion. Trust me. :)

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