Wbbj Sandwich Recipes

WBBJ SANDWICH

Steps:

• Spread half of the fruit spread on each slice of bread. Spread the walnut butter on one slice. Close the sandwich, but diagonally into thirds or into four triangles, and serve.

SAUSAGE, PEPPER AND ONION HOAGIES

Steps:

• Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
• Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
• Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
• Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
• Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.

PBBJ SANDWICH

Steps:

• Cut banana into small circles approximately 1/2 of an inch thick, depending on the size of the banana.
• Apply peanut butter to one piece of bread, use second piece of bread to clean the knife.
• Apply Jelly to second piece of bread.
• Add banana, close sandwich, and eat.

PEANUT BUTTER & STRAWBERRY JAM CAKE WITH PEANUT BUTTER WHITE

Steps:

• MAKE THE CAKE: Position a rack in the lower third of the oven and preheat to 350°F.
• Line the bottoms of 2 9x2-inch round cake pans with rounds of parchment paper.
• Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter and peanut butter with an electric mixer on medium speed about 45 seconds, until the mixture is lighter in color.
• Add the sugar in a steady stream, then stop the mixer and scrape down the sides of the bowl.
• Return the mixer to medium speed and beat, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4-5 minutes.
• Gradually pour in the eggs, about 1 tablespoon at a time.
• (If the mixture looks curdled, stop adding the eggs, increase speed to high, and beat until it looks smooth and shiny. Return mixer to medium speed and add the remaining eggs.) Continue beating until the mixture is ivory colored.
• The entire process of adding and beating the eggs should take 3-4 minutes.
• Reduce mixer speed to low.
• Add the flour mixture in 4 additions, alternating with 3 additions of the milk.
• After each addition, beat until smooth and scrape down the sides of the bowl.
• Add the vanilla toward the end of mixing.
• Spread the batter evenly in the prepared pans.
• Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centers comes out clean, 30-35 minutes.
• Cool cakes in pans for 10 minutes; invert onto wire racks and cool completely.
• MAKE THE GANACHE: Heat the cream in a small saucepan over low heat just until warm.
• Add the peanut butter and whisk to blend.
• Place the white chocolate in a medium bowl and pour the warm cream on top.
• Let stand for 1 minute, then stir until melted and smooth.
• Let stand at room temperature until cooled, thick, and spreadable, about 1 hour.
• Using a long, serrated knife, cut each cake layer in half horizontally.
• The tops will become the bottom and top of the cake, and the remaining layers will become the center.
• Place a dab of ganache in the center of an 8 1/2" cardboard cake round.
• Place a cake layer, top side down, on the cardboard.
• Spread with 3 tablespoons jam, spreading to the edges.
• Top with another layer and spread with 3 tablespoons ganache, spreading to the edges.
• Top with the remaining layer, top side up.
• Frost with remaining ganache.
• Place the chopped peanuts in a jelly-roll pan.
• Hold the cake in one hand directly over the pan and tilt the cake slightly.
• With the other hand, pick up some of the peanuts and press them into the sides of the cake.
• Rotate the cake as you apply the peanuts until the sides are completely covered.
• Using a clean metal spatula, press the peanuts into the ganache to make them more fully adhere.
• (The cake can be stored at room temperature, under a cake dome, for 1 day.) No more than 1 hour before serving, starting at the edge of the top of the cake, arrange the strawberry slices in concentric circles until the surface is covered.

FRESH STRAWBERRY SANDWICH

Steps:

• Lightly butter the bread.
• Arrange the strawberry slices on the bread as close together as possible without overlapping.
• Sprinkle lightly with the sugar and add a few twists of black pepper if using, top with the other slice of buttered bread.

GRILLED PBJ SANDWICHES

Steps:

• Spread peanut butter and jam on two slices of bread; top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on each side. Dust with confectioners' sugar if desired.

GRILLED FRESH MOZZARELLA, PROSCIUTTO, AND FIG JAM SANDWICH

Steps:

• Split each roll, and layer with the mozzarella and prosciutto.
• Spread the top slices with the fig jam, then close up to form sandwiches.
• Lightly butter the outside of each sandwich.
• Heat a heavy nonstick skillet or panini press over med-high heat.
• Place the sandwiches in the pan, working in two batches depending on the size of the pan.
• Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan.
• Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful.
• Serve right away, cut on the diagonal.

PUMPKIN WAFFLES WITH ORANGE WALNUT BUTTER

Steps:

• In large bowl, combine the first six ingredients.
• In another bowl, combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.
• Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
• Meanwhile, for orange walnut butter, in a small bowl, combine the butter, walnuts and orange peel until blended.
• Serve waffles with butter mixture and maple syrup.