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4.60 from 5 votes

Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie.

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.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sandwiches, Snack
Cuisine: American
Servings: 2 HOT SAMMIES
Calories: 2212kcal

Ingredients

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

Instructions

Jelly

  • 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.

Sammies

  • 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!!

Notes

*Inspired by The Three Sisters Bake cookbook by Gillian, Nichola and Linsey Reith.

Nutrition

Calories: 2212kcal | Carbohydrates: 97g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 605mg | Potassium: 739mg | Fiber: 9g | Sugar: 57g | Vitamin A: 795IU | Vitamin C: 41.2mg | Calcium: 237mg | Iron: 4.1mg