Be the first to Marshmallow creme is added to crunchy peanut butter and jelly sandwiches which are then grilled in a skillet. The sandwiches are equally delicious without any heat at all.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 3 Tablespoons extra crunchy peanut butter
- 2 Tablespoons strawberry preserves or other jam or jelly
- 2 Tablespoons marshmallow creme
- 4 slices sandwich bread, such as whole wheat or white
- 1 Tablespoon unsalted butter, softened
Preparation:
In a small mixing bowl, combine the peanut butter, strawberry preserves (or other jam or jelly), and marshmallow cream. Stir with a spoon just until the peanut butter is swirled around with the marshmallow cream and preserves.
Lay 2 slices of the bread on a flat work surface.
Divide the peanut butter mixture between the 2 slices of bread, spread evenly, and top with remaining bread slices.
Spread both sides of each sandwich with the softened butter.
Heat a large skillet )or two small skillets) over medium-high heat, add the sandwiches to the hot skillet(s), and cook until golden on the bottom, about 2 minutes.
Turn with a turner and cook until golden on the second side, about 2 minutes.
Remove the sandwiches from the heat, place them on plates, cut in half, and serve.
Yield: 2 sandwiches
Emeril says: "These sandwiches don't have to be grilled, especially if you want to take one for lunch. To avoid soggy bread, try Chef Dave's freezer-fresh sandwich technique! Simply keep your sandwich bread in the freezer until frozen solid. Right before leaving for school, spread the frozen bread with the PBJ mixture. Wrap the sandwich in plastic wrap. By the time lunchtime rolls around, your sandwich will be just right for eating -- not at all mushy." --Emeril Lagasse
Recipe Source: Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Publishers)
Reprinted with permission.
Lay 2 slices of the bread on a flat work surface.
Divide the peanut butter mixture between the 2 slices of bread, spread evenly, and top with remaining bread slices.
Spread both sides of each sandwich with the softened butter.
Heat a large skillet )or two small skillets) over medium-high heat, add the sandwiches to the hot skillet(s), and cook until golden on the bottom, about 2 minutes.
Turn with a turner and cook until golden on the second side, about 2 minutes.
Remove the sandwiches from the heat, place them on plates, cut in half, and serve.
Yield: 2 sandwiches
Emeril says: "These sandwiches don't have to be grilled, especially if you want to take one for lunch. To avoid soggy bread, try Chef Dave's freezer-fresh sandwich technique! Simply keep your sandwich bread in the freezer until frozen solid. Right before leaving for school, spread the frozen bread with the PBJ mixture. Wrap the sandwich in plastic wrap. By the time lunchtime rolls around, your sandwich will be just right for eating -- not at all mushy." --Emeril Lagasse
Recipe Source: Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Publishers)
Reprinted with permission.
