When I saw a guy on TV (It was Tyler Florence on The Best Thing I Ever Ate: Nutty, thank you Mary) raving about a grilled peanut butter and brie sandwich, I immediately felt an impulse to go make one.
Why? Well how could I resist? It all goes back to the sandwich hierarchy.
For a long time, PB, honey, and banana reined king in my book, but here was this man on TV saying that grilled PB and brie was the best sandwich he had ever eaten. That’s quite a bold statement.
Naturally, I had to Brittany-fy it some. The original concoction was based on a pan-fried sandwich. While I’m sure that is fabulous, I couldn’t bring myself to eat a fried peanut butter and cheese sandwich. Hmmm…maybe I should…
When I first attempted it, the PB&B did not quite live up to the hype. It was good, but maybe a tad bland. It needed something…Dijon dipping sauce.
After having my fifth PB&B in a week, it is safe to say that I’m hooked. Chris still thinks it is a bit weird. You be the judge.
Ingredients (per sandwich):
- 1 sandwich thin (or your favorite bread)
- 1 tbsp peanut butter
- 1 oz brie, thinly sliced
- 1 tbsp Dijon mustard
- 1 1/2 tsp cider vinegar
- Set oven to broil.
- Toast one side of each piece of bread. (If using a sandwich thin, toast the inside.)
- Spread peanut butter on the toasted side of one slice of bread.
- Place brie slices on top of peanut butter.
- Put the second piece of bread, toasted side down, onto the sandwich.
- Return the sandwich to the oven toasting one side, then the other until the cheese is melted and both sides of the sandwich are golden brown.
- While the sandwich is toasting, combine Dijon mustard and cider vinegar in a small ramekin for dipping.
Servings ~ 1
Calories ~ 306, Fat ~ 17 g, Carbohydrates ~ 26, Protein ~ 15 g