Peanut Butter & Rhubarb Jelly Hot French Toast Sammie.
I really dislike you. Procrastination that is, not you guys!!
I am sitting here at my desk just kind of staring of into nothing thinking about how exactly I should start this post. It’s not that I do not have things to share or that I lack excitement for this KILLER sandwich that you see here, but more that I don’t know how to put all my thoughts together into words. Does this ever happen to you?
Also, I may be in a bit of daze since I just lost an entire word document full of well, words. Oh my gosh, yes. Oh my gosh, NOOOOO.
Yeah, the power went out for like a split second and my unsaved word document was lost forever. I tried all the recovery tricks and nottah, it’s gone. So I pretty much just gave up on that little project cause umm, remembering what I had already written sounds pretty bad at the moment. Thing is, my deadline is looming so I will have to return to it shortly.
Send help…or actually, just send words.
And note to self, hit the save button like every three minutes. <–Real life lesson.
Anyway, how was everyone’s Memorial Day?? Please tell me you guys grilled out or did other fun Memorial Day activities because I need to live vicariously through you all.
Like tell me, tell me! What did you do?
Around here it was pretty cold and thunderstormy, so not much grilling action, but I did manage to make a pretty awesome summer inspired pizza (with loads of cheese!), some fried avocado (YUM) and a blueberry cake. All and all, I was pretty happy with the day since one, there was good food and two I got in some one on one time with little Miss Asher.
Although, Asher was a little disappointed the blueberry cake was not a chocolate cake…understandable and hard to argue with (but the blueberry cake really was delicious!).
But ok, these sandwiches/toasties/hot piece/sammies/whatever you want to call them are crazy good, crazy simple and something you should probably get up and make today for lunch. My guess is that you are feeling the long weekend blues today and a really good lunch is just what you need.
No really it is, you should make these!!
Basically, this is just a fancy PB & J. It’s a cross between the classic PB & J and french toast with the addition of an awesome, quick and simple rhubarb jelly. All we are doing here is making a peanut butter and jelly sandwich, dipping it in egg, frying it in butter and then dusting it with just a little powder sugar.
I know it sounds so simple and maybe you have done something like this before, but you guys, I promise this is one of the best things that will enter your mouth this week. It’s slightly sweet, crisp on the crust, soft in the middle and just totally delicious. The rhubarb jelly is a total game changer here, it’s got such awesome flavor. Plus, it’s a great way to use up all that rhubarb currently flooding into the grocery stores.
That said, you can also just use your favorite jelly, BUT I highly recommend at least trying my rhubarb version, it will not disappoint.
When I set out to make this sandwich, I had it in mind that it’d be the perfect end of school year snack and or summertime lunch. SO I thought taking the photos outside might be kind of fun. Yeah, well that was a little harder than I thought with our hail storms happening every hour and the weather basically changing in a blink of an eye.
I somehow managed to get in a few shots in between the hail, but know that, although it looks warm and sunny in these photos, it was actually FREEZING (like 22 degrees when I first woke up – probably upper 40’s when I was out there though).
I ended up not really liking the outside photos (like at all), but my mother basically made me include them in the post today. So yeah, I hate them, she loves them. It’s kind of the way it works sometimes with my photos…I am never happy with them, but I hear this is semi-normal.
Point of my rambling and this post, make this peanut butter & rhubarb jelly hot french toast sammie today and then continue to make it all summer long. It’s kind of like a PB & J, kind of like stuffed french toast, but it is all kinds of REALLY GOOD.
And I am done.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie.
Course: Sandwiches, Snack
Keyword: french toast, jelly, peanut butter
these sandwiches/toasties/hot piece/sammies/whatever you want to call them are crazy good, crazy simple and something you should probably get up and make today for lunch.
Rhubarb Berry Jelly
- 2 cups rhubarb diced
- juice of 1 lemon
- 1/4 cup honey add more if a sweeter jelly is prefered
- 1/4 cup coconut or granulated sugar
- 1 vanilla bean seeds scraped (optional)
- 1 cup fresh berries I used a mix of blueberries and raspberries
PB and Rhubarb Jelly Hot Sammie
- 4 slices of bread I used Texas toast, but whole grain or gluten free bread works great too!
- 1-2 tablespoons Rhubarb Jelly or your favorite store bought jelly/jam
- 1-2 tablespoons creamy peanut butter
- 2 eggs
- a couple splashes of heavy cream or milk
- pinch of salt
- butter for the pan
- powdered sugar for dusting
- Combine rhubarb, juice of 1 lemon, honey, sugar, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high heat. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the berries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use.
- Lay the pieces of bread flat on a work surface. Spread two pieces of bread with jelly and then spread the remaining two with peanut butter. Sandwich the jelly side with the peanut butter side.
- In a shallow bowl, whisk together the eggs with a couple splashes of cream or milk. Whisk in a pinch of salt.
- Place a skillet over medium heat and add the butter to melt. Once hot, dip both sides of each sandwich in the egg mixture, making sure the eggs are soaking into the bread. Place the sandwich in the hot skillet and cook until golden brown on both sides, about 4 minutes per side.
- Remove to a serving plate and dust with powdered sugar if desired. Serve while hot!!
*Inspired by The Three Sisters Bake cookbook by Gillian, Nichola and Linsey Reith.
But really, do you see the warm and melty insides??? Mmm, in love.