Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie.

Name: Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie.
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 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); 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)

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.

⏱️ 10 menit 🔪 Persiapan: 5 menit 🔥 Masak: 5 menit 📊 Mudah 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie.

Foto: Half Baked Harvest

Bahan-bahan

2 porsi

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)
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)

Langkah-langkah

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!!