Crispy version of Peanut Butter and Jelly Sandwich
MANILA, Philippines — Despite all the sandwiches that we have invented and will continue to invent as a result of our constant search for new food ideas, we will always keep going back to the classics.
This includes the classic and well-loved PB&J (Peanut Butter and Jelly Sandwich), which we crave for from time to time.
But even classics can accommodate modern twists and variations, and for the classic PB&J, culinary expert Nina Daza-Puyat has decided to turn it into a crispy treat that kids and adults will love. She calls it Crispy Stuffed PB&J Sandwich, which she developed for The Maya Kitchen.
She shares her recipe with Philstar.com.
Crispy Stuffed PB&J Sandwich
Ingredients:
10 slices white sandwich bread (thick cut)
1/2 cup creamy or chunky peanut butter
1/2 cup strawberry jam (or any fruit jam)
1 pack Maya Original Hotcake Mix (250 grams)
2 cups cornflakes
Cooking oil, for frying
Confectioners’ sugar, for dusting
Procedure:
1. With a serrated bread knife, cut off the brown edges of the sliced bread. Spread peanut butter generously on five slices of bread and spread jam on the remaining 5 slices. Partner the slices to make five sandwiches. Transfer sandwiches to a tray and keep them in the freezer to firm up for 30 minutes.
2. Prepare a batch of Maya Hotcake Mix in a mixing bowl. Keep batter in the refrigerator until ready to use.
3. Crush cornflakes into smaller pieces but not too fine. Put them in a mixing bowl.
4. When ready to cook and serve, heat cooking oil in a wok or deep fry pan, about 3 inches deep. Dip frozen sandwiches in Maya hotcake batter and coat with crushed cornflakes.
5. Fry stuffed sandwich one at a time for 1 to 2 minutes on each side or until golden brown. Set fried sandwiches on a colander lined with paper towels to remove excess oil.
6. Cut sandwiches in half with a bread knife. Dust sandwiches with confectioners’ sugar and serve hot.
*Variation: Fill sandwiches with choco-hazelnut spread and sliced bananas instead of PB&J on another day.
Makes 5 servings.
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