PB&J Upgrade

Celebrate National Peanut Butter and Jelly sandwich day on April 2, try three simple recipes to improve on classic lunchtime favorite

Alli Williams, co-editor in chief

Fruit — Swap out jam with your favorite fruits for a healthy, fresher-tasting PB&J

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Ingredients:

  • 2 slices bread
  • 2 tbsp peanut butter
  • Fruit of choice (pictured — 3 large strawberries, ⅛ c blueberries)

Instructions:

  • Spread peanut butter on one slice of bread.
  • Slice fruit thinly and lay flat, covering peanut butter.
  • Sandwhich it all with the top slice of bread.
  • Cut into halves if desired.

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Waffle — Grill sandwich in waffle maker for an extra crispy sandwich

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Ingredients:

  • 2 slices bread
  • 2 tbsp peanut butter
  • 1 tbsp jam
  • 2 tbsp maple syrup — optional

Instructions:

  • Spread peanut butter on one slice of bread and spread jam on the other.
  • Sandwich the two slices together and put in a greased waffle maker for 5 minutes or until crispy.
  • Take waffled PB&J out and cut into fourths.
  • Enjoy as is, or with syrup drizzled on top.

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French toast — Spread PB&J on french toast for a delicious breakfast treat

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Ingredients:

  • 2 slices bread
  • 1 egg
  • 2 tbsp milk
  • Pinch cinnamon — optional     
  • 2 tbsp peanut butter
  • 1 tbsp jam

Instructions:

  • In a bowl, whisk together egg and milk.
  • Soak both slices of bread in mixture, then place slices on a greased skillet over medium heat.
  • Sprinkle on cinnamon.
  • After two minutes, flip slices and sprinkle on more cinnamon.
  • After another two minutes, flip again.
  • Then after another another two minutes, take bread off skillet and spread peanut butter on the more cooked side of one slice and spread jam on the more cooked side of the other slice.
  • Sandwich both sides together and return bread to skillet, this time on low heat for a minute on each side.
  • Remove the sandwich from skillet, and cut into halves if desired.

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