I'm not great at math, but I recently discovered the following equation:
Lavender + marjoram + peanut butter jelly sandwich + cast iron cookware = a whole lot of goodness
I could wax poetic on the wonders of the peanut, a good-fat-filled, antioxidant-rich, protein-packing, heart disease-fighting legume which is curiously neither pea nor nut...
or I could extol the virtues of Trader Joe's Whole Wheat Tuscan Pane, a dense but great-tasting bread with only seven (yes, SEVEN) ingredients...
or I could mathematically prove how the nutritional summation of the two aforementioned ingredients outweigh the not-so-greatness of the strawberry jelly lightly slathered on one side of the bread...
but instead, suffice it to say:
this PBJ is really f'in' good.
I told you. Not great at math.It's a grown up version of a kids' classic, with more sophisticated and complex flavors and textures. The herbs give if a refreshing hint of savory, while the luscious PB and J keep it on the sweet site. Olive oil-seared bread give the sandwich a nice, crispy bite. Here's how:
You start with some herbs. I found the flavors of lavender and marjoram complement this sandwich well. Chop 'em.
Smear a coat of olive oil on a cast iron skillet. Bring to medium heat. Throw in the chopped herbs. Toast.
Make a PBJ. Leave it open.
|And for the love of goodness please don't use that Skippy stuff with the hydrogenated soybean what-not -- your peanut butter should have one, MAYBE two ingredients: peanuts, salt. Everything else is extraneous.|
Transfer herbs from pan to sandwich. Sprinkle.
Close it up and toast the PBJ. I weighted it for even brown-age.
Then you eat it.
My BFF Anj also suggested using an almond or cashew butter for extra decadence, and obviously you can substitute whatever jam, jelly or other "j" you want!