Updated: Feb 23
My favorite childhood sandwich was peanut butter and jelly. Mom knew just how to make it on white bread (you know the kind, you don’t have to “wonder”) with gobs of peanut butter and a copious amount of jelly, preferably grape. On school days, I ate this sandwich almost daily with a cold glass of milk.
As an adult, I still enjoy a good old fashion PB&J but have experimented with how I could morph it into my adult life to give it some sophistication, so to speak.
This new version includes crusty whole grain bread, creamy almond butter and roasted grapes. It’s the roasted grapes that upgrade this sandwich. During the roasting process, the grapes will blister and caramelize on the outside and the inside of the grapes will produce a juicy and jam-like consistency that pairs perfectly with the almond butter.
I now forgo my glass of milk and enjoy this sandwich with a glass of wine! Give it a try, it will deliver delight to your palate.
Ingredients (for 2 servings)
4 slices of crusty bread
Creamy Almond Butter, amount to your preference
2 cups large seedless dark-skinned grapes
1 teaspoon of EVOO
Preheat oven to 425 degrees.
Remove the stems from the grapes and place grapes on a roasting pan. Drizzle the evoo over grapes, then sprinkle with sea salt and black pepper. Stir and place in oven.
Depending on the size of the grapes, roast for approximately 15-20 minutes. Once the grapes blister and have some caramelization remove from oven and set aside to cool.
Toast the bread and slather one side with your preferred amount of almond butter.
Spoon grapes over almond butter along with some of the accumulated juices, top with second slice of toast, and cut in half.
Pour yourself a glass of wine. Cheers!
*If the grapes are a very large variety, you can cut them in half after roasting prior to placing on your sandwich.
NOTE: I keep a stash of grapes in the freezer so that when this craving hits, I’m home free!