Best Peanut Butter Brioche Sandwiches Recipes

Peanut Butter Brioche Sandwiches image

Provided by Stuart O'Keeffe

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/4 cup coconut milk
2 tablespoons fresh lime juice
2 tablespoons soy sauce
4 teaspoons light brown sugar
1 teaspoon crushed red pepper
1 1/2 cups creamy peanut butter
2 teaspoon chili powder, plus more to taste
1 teaspoon cumin
1 teaspoon crushed red pepper
Pinch of salt
8 slices brioche bread
1 package Irish Cheddar, cut into slices

Steps:

Preheat the broiler.
For the satay sauce: Whisk the peanut butter, coconut milk, lime juice, soy sauce, brown sugar and crushed red pepper together in a small bowl. Set aside.
For the sandwiches: Combine the peanut butter, chili powder, cumin, crushed red pepper and salt in a small bowl. Stir well.
On a nonstick baking sheet, lay out 4 slices of the brioche and spread with the spicy peanut butter. Top each slice with about 3 slices of the cheese. Broil until the cheese is melted, about 2 minutes.
Close the sandwiches with the remaining brioche and broil again until the top slices are toasted, about 1 minute--watch closely, as broilers vary. Flip the sandwiches on the baking sheet and broil one more time until the top slices are toasted, about 1 minute. Cut the sandwiches into triangles, drizzle with the satay sauce and serve.

Crunchy Fried PB and J image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 20m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

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.