Crunchy Fried PB and J

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup chunky peanut butter
  • Eight 1-inch-thick slices Pullman bread
  • 1 cup good raspberry preserves
  • 2 bananas, sliced thin on the bias
  • 2 cups plain potato chips with ridges
  • 3 large eggs, beaten
  • 2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
  • 8 tablespoons (1 stick) unsalted butter
Directions
Watch how to make this recipe.
  • Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.

  • Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.

  • In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.


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