I couldn’t do a sandwich series without including a guilty pleasure of my own: peanut butter and jam sandwich. Of course, I had to do my own take on it and this baby was born. It’s less of a sandwich and more of a dessert…and oh my, what a dessert…
Any favourite sandwiches you want to see reinvented here in the future, leave a comment!
For the filling
half a cup strawberries (around 15) halved
1 tsp honey
1 tbsp chunky peanut butter
1 tbsp granulated sugar
1/2 tsp salt
For the toast
1 inch slice fresh white bread
For the “French”
1/4 cup milk
icing sugar and strawberries to decorate
Add the ingredients for the filling to a small pan and heat gently until everything is combined and the strawberries have become soft and started to break down slightly. This will take about 5 minutes.
With a sharp knife, cut along the top of the bread slice, halving it and cut down to form a pocket inside the bread, without slicing the other sides. Fill the bread with the strawberry, peanut butter mix.
In bowl large enough for the bread to lay flat, whisk together the milk and eggs. Place the slice of bread in this and leave to soak for about a minute. Turn the bread over and allow both sides to fully soak up the mixture.
Heat the butter in a large frying pan. Once it has melted fully, place the sandwich in the pan and fry for about 4 minutes on either side, until the egg is cooked and the sandwich is slightly browned.
Some recent and exciting news: my recipes are popping up around and about. My seedcake recipe was posted in the stunning, eloquent and unusual Ernest Journal, a relatively new publication and already a favourite of mine. Check them out!