I can’t tell you how happy I was to get to this recipe. Why? Because it doesn’t get much simpler than this (unless someone else makes it for you). And at this point in MoFo, I desperately needed a brainless PB & J recipe. I couldn’t let you go with just the instructions on how to put together a PB & J – that knowledge is pretty much hard-wired in all of us, so I tagged on a recipe for Whole Wheat Maple Cherry Seed Bread (which is what I used as the foundation and roof for these sangies). Without bread, what are sandwiches? A mess, I tell ya!
Team these up with a bowl of tomato soup and I’m back in tween heaven (except back then we called it pre-teen). 29 Ways to Honor the Glory of Peanut Butter & Jelly featured this at Number 11 on their list with a recipe from Chow.
Grilled PB & J Sandwiches
4 slices really good bread (see recipe below)
smooth or chunky natural peanut butter
jam or jelly, your favorite flavor
Heat up a skillet and brush a tiny bit of coconut oil in the pan. Generously coat one slice of bread with peanut butter and another with jam. Unite the slices in gooey bliss and gently place in the pan. Brush the exposed slice of bread lightly with coconut oil. When the bottom of the sandwich is nicely browned, carefully flip and brown on the other side.
With care, lift the sandwich from the pan and place on a cutting board. It’s going to break your heart a little, but buck up and cut the sandwich in half and be prepared to get splashed with filling.
Place the cut sandwiches on plates, pour yourself a giant glass of icy cold nut milk, and devour.
Whole Wheat Maple Cherry Seed Bread
Makes 1 8″ x 4″ loaf
1 cup non-dairy milk, warmed
1/4 cup warm water
3 tbsp. pure maple syrup
1 1/2 tsp. (one packet) regular yeast
2 1/2 cups whole wheat flour
1/2 cup+ bread flour
1/2 tsp. salt
1/2 cup dried tart cherries, chopped
1/4 cup pepitas
1/4 cup sunflower seeds
Lightly spray a large bowl with cooking oil. Set aside.
In the bowl of a stand mixer, add the warm milk, water, maple syrup and yeast. Stir gently and then let sit for about 5 minutes.
In a medium-sized bowl, whisk together the flours and salt. With the stand mixer on low, pour the flour mixture into the bowl and using the hook attachment, knead for about 10 minutes. If the dough sticks to your fingers, add more flour – but just enough to make the dough tacky, not dry. Add the cherries, pepitas, and sunflower seeds, and knead until incorporated into the dough.
Place the dough in the oiled bowl, cover with a towel or plastic wrap and let rise for an hour or so. Preheat the oven to 350F and lightly oil an 8″ x 4″ loaf pan. When the dough has risen, place it on a floured surface and roll into a pudgy log. Place into the prepared pan. Bake the loaf for 30-35 minutes or until a deep brown on top. About 5 minutes before the end of the baking time, I remove the loaf from the pan and place it directly on the oven rack so that the bottom can brown and crisp.
Let loaf cool completely on a rack before slicing and serving.