Main ingredients

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To prepare, all that is needed is to spread one bread slice with peanut butter, and the other with fruit jelly, then sandwich the bread slices, so the spreads are in the middle. The bread of choice is soft, white bread, which can be toasted, or replaced with French toast, banana bread, and sourdough or similar artisan-style breads. The most popular fruit jellies are strawberry and grape, but any kind can be used to make the sandwich. Slices of fruit and honey can also be used instead, and some recipes even include applewood-smoked bacon in place of jelly. The fluffernutter, a sandwich in its own right, is a variation of the PB&J sandwich, with marshmallow fluff instead of jelly. For more flavor and texture, the sandwich can be grilled or fried, usually after it's been dipped in eggs and cereal coating.
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The following is a recipe for a rich and crunchy version of the classic peanut butter and jelly sandwich. The sandwiches are spread with chunky peanut butter and raspberry preserves, with a banana and potato chips layer in the middle. The assembled sandwiches are dipped in beaten egg and in cereals and fried. The recipe is courtesy of Jeff Mauro, a host of several TV shows on Food Network, most notably the Emmy-nominated series Sandwich King.
PREP 10min
COOK 10min
READY IN 20min
3.0
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The following is a recipe for a rich and crunchy version of the classic peanut butter and jelly sandwich. The sandwiches are spread with chunky peanut butter and raspberry preserves, with a banana and potato chips layer in the middle. The assembled sandwiches are dipped in beaten egg and in cereals and fried. The recipe is courtesy of Jeff Mauro, a host of several TV shows on Food Network, most notably the Emmy-nominated series Sandwich King.
1 cup chunky peanut butter
8 (1-inch-thick) slices Pullman bread
1 cup good raspberry preserves
2 bananas, sliced thin on the bias
2 cups plain potato chips with ridges
3 large eggs, beaten
2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
8 tbsp (1 stick) unsalted butter
Smear four slices of bread with peanut butter and four with raspberry preserves.
Top the peanut butter slices with bananas and chips, then cover them with the slices spread with raspberry preserves, so the peanut butter, preserves, bananas, and chips are in the middle.
Add eggs and cereal to two separate shallow containers. Melt two tablespoons of butter in a 12-inch nonstick skillet over medium heat.
Dip the sandwiches first in beaten eggs, then in cereals, pressing on them, so the cereals stick better to the sandwiches.
Fry one by one over low heat, about 2-3 minutes per side, adding more butter if needed.
When done, cut in half diagonally and serve.
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