Crunchy Fried PB and J
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1289
- Total Fat
- 71
- Saturated Fat
- 24
- Carbohydrates
- 145
- Dietary Fiber
- 12
- Sugar
- 59
- Protein
- 31
- Cholesterol
- 201
- Sodium
- 593
- Total: 20 min
- Active: 10 min
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
- 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.