PB&J TEA SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 10 tea sandwiches
Number Of Ingredients 6
Steps:
- Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
- Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.
BREADLESS PEANUT BUTTER AND CHIA-JAM SANDWICHES
Satisfy a PB&J craving with these high-fiber sandwiches (bread not necessary). The chia jam is quick to make and can be stored for up to 3 days- spread on anything you would regularly eat with jam to add extra fiber.
Provided by Food Network Kitchen
Time 35m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Combine the raspberries, blueberries, chia seeds, 1 tablespoon water and the honey in a medium bowl. Smash the mixture with a potato masher or fork until the berries are the consistency of a chunky jam. Cover and refrigerate until the chia seeds soften and the jam thickens slightly, about 30 minutes (the raspberry seeds will give the jam a crunchy texture).
- Spread 1 rice cake with 1 tablespoon of peanut butter and top with 1/4 of the chia jam and a slice of pear. Sandwich with another rice cake. Repeat to make 3 more sandwiches
Nutrition Facts : Calories 300 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Sodium 170 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 7 grams, Sugar 8 grams
CRUNCHY FRIED PB AND J
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
- Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
- In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.
PB&J FRENCH TOAST
Steps:
- Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.
Nutrition Facts : Calories 370 calories, Fat 19g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
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- Next, slice the brioche and cut off the crusts if you’d like. Dollop about 2 tablespoons of peanut butter into the center of two slices of bread. Top with about 2 tablespoons of strawberry jam. Top with the remaining pieces of brioche, and lightly press around the edges so the peanut butter and jam don’t seep out.
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