Recipe courtesy of Ree Drummond
Homemade Crustless PB&Js
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 483
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 7 g
- Sugar
- 25 g
- Protein
- 18 g
- Cholesterol
- 0 mg
- Sodium
- 330 mg
This is Ree’s version of a favorite store-bought snack — even the peanut butter is homemade! She often makes a batch of these sandwiches and keeps them in the freezer to grab and go on days when she has to go to town or visit the kids.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 483
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 7 g
- Sugar
- 25 g
- Protein
- 18 g
- Cholesterol
- 0 mg
- Sodium
- 330 mg
Ingredients
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Directions
Special equipment:
a 3-inch biscuit cutter- Roast the peanuts at 350 degrees F until just starting to brown, 5 to 6 minutes. Remove and transfer to a bowl and let cool for about 10 minutes. Add the peanuts to a food processor. Secure the lid and process until very smooth, about 10 minutes. (The mixture will go from dry to clumpy/shaggy and then smooth. Trust the process and give it its time. Do not season until very smooth.) Add the maple syrup and salt and pulse. Set aside.
- Lay out 8 slices of bread. Top each with 2 tablespoons of the peanut butter and 2 tablespoons of the preserves in the very center. Top each with a second slice of bread. Using a 3-inch biscuit cutter, cut out the center of each sandwich. The cutter will press, cut and seal the bread together.
Cook’s Note
IF FREEZING: Place on a parchment-lined sheet tray and freeze before bagging up and placing them back in the freezer until ready to serve. Pull 8 to 10 minutes before ready to eat.
