Grilledpeanutbutterandbaconsandwich Recipes

FANCY GRILLED PB AND J

Steps:

• Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.
• Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.
• Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve.

GRILLED PBJ SANDWICHES

Steps:

• Spread peanut butter and jam on two slices of bread; top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on each side. Dust with confectioners' sugar if desired.

GRILLED BACON BLTS

Steps:

• Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.
• Arrange bacon strips across grate and grill until lightly charred around the edges, 5-7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you're grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.
• Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board.
• Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.

GRILLED PEANUT BUTTER APPLE SANDWICHES

Steps:

• Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread.
• Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down.
• Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes on each side.

GRILLED PEANUT BUTTER AND BACON SANDWICH

Steps:

• Get together your equipment: skillet, metal spatula, saucepan lid (a Revereware saucepan lid is what we've always used, as it's the perfect size).
• Evenly spread a teaspoon of butter on each side of both pieces of bread.
• Spread 2 teaspoons of peanut butter on one side of each piece of bread.
• Place the cooked bacon on one of the pieces of bread, then cover it with the other slice so that the bacon is sandwiched by the peanut butter.
• Heat up a skillet over medium temperature, and when it is hot place the sandwich in; push the bread down a little with a metal spatula, then cover the whole thing up with the saucepan lid (the idea is to heat the air underneath the lid and warm the peanut butter up as you're also browning the bread).
• Uncover every minute and check the cooking bread color- you want it golden, not burnt.
• When it's to the color you like, carefully flip the sandwich over, press down on it with the spatula to squish the bread, peanut butter, and bacon together, and re-cover with the saucepan.
• After about 3-5 minutes of slow cooking, you'll have a wonderfully golden, melty, gooey grilled peanut butter and bacon sandwich!

PEANUT BUTTER AND BACON SANDWICH

Steps:

• Spread peanut butter on one slice of toast.
• Top peanut butter with sliced bacon and remaining piece of toast.

GRILLED PEANUT BUTTER AND JELLY

Steps:

• For the brioche: In a stand up mixer using the dough hook attachment, put the flour, granulated sugar, yeast, salt, milk and eggs. Turn the mixer on low speed and mix for about 4 minutes. Turn up the mixer to medium speed and mix for an extra 8 minutes. Turn the mixer back to low and gradually add the butter 2 tablespoons at a time. Once all the butter has been incorporated, place in the refrigerator for a couple of hours.
• Punch down the dough, and cut into 2 equal pieces. Place in 2 well-greased loaf pans, about 3 inches by 5 inches, and let the dough rise at room temperature until doubled in size.
• Preheat the oven to 350 degrees F. Bake until golden brown, about 40 minutes. Turn out on to a cooling rack and let cool.
• For the spicy pomegranate jelly: Mix together the pectin with the 1/4 cup of the granulated sugar. In a 2-quart saucepan, bring the pomegranate puree to a boil. Slowly add the pectin sugar mix to the pomegranate, stirring constantly. Add the remaining 2 cups granulated sugar in three parts. Add the corn syrup, stirring constantly. Bring the mixture up to 215 degrees F on a candy thermometer and sprinkle in the citric acid. At this point you will need to pour this directly into a tray with a silicone mat, or into silicone molds of your choice. Let the jelly set, and then either cut the jelly to the desired shape, or pop it out of the molds. Next, mix together the cane sugar and chili powder and dip the jelly into the mix. Set aside.
• For the hazelnut crunch butter: Melt together the chocolate chips and butter; stir in the hazelnut paste. Add the wafer flakes and hazelnuts and set aside.
• To assemble: Slice the brioche into 1/2-inch slices. Spread one side of the bread with the hazelnut crunch butter. Place a square of jelly on top and place another slice of bread on top. Grill lightly in butter, and sprinkle with powdered sugar.