“In my childhood home, peanut butter and jelly sandwiches were a staple food. For lunch. For a snack. At home. School. CHURCH. Peanut butter and jelly sandwiches were clutch in the Black household. Generally, they were cheap, easy to make, and didn’t require us to turn on no stove, use no microwave, or mess up a whole lotta dishes. Your plate was a paper towel. Lil’ crumb trail.
So, in celebration of National Peanut Butter and Jelly Day, Saturday, April 2nd, I whipped up a gourmet peanut butter and jelly sandwich. ‘Cause I’m grown and still eat OG peanut butter and jelly sandwiches: Smucker’s Goober Grape PB&J Stripes between two slices of Sunbeam bread. Mush that thang and chow down. But, back to the gourmet part. The bacon and Brie. Mm! It’s nostalgic with a modern twist. Tap in below for the recipe.”
“PB&J, add bacon, add Brie.”
About 25 minutes
– sourdough bread
– peanut butter
– Brie cheese
Preheat oven to 350 degrees Fahrenheit for cooking bacon.
Place bacon in oven on sheet pan till cooked to preference. Remove bacon and drain grease.
Lightly toast two slices of sourdough bread in toaster. Spread jam on one slice. Spread peanut butter on the other slice. Spread a thick line of Brie cheese on either or both slices.
I chose to spread Brie on the slice with jam. It hits!
Put both slices back in the oven on sheet pan for 5 minutes to melt ingredients together.
I used the broil setting on low to melt ingredients. If you do so, stay close-by; it toasts fast!
Safely remove both slices from the oven. Place your bacon in the shape of an X on either slice so you get a piece in every bite and place the other slice on top of the other to form your sandwich.
Take a bite!