Author Notes
This is the ultimate PB&J! Grilled peanut butter and jelly with bacon, apple, and pomegrante seeds. —Trish Bozeman
Ingredients
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4 pieces
peppered bacon
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2 tablespoons
raspberry jelly
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1/4 cup
pomegranate seeds
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2 tablespoons
crunchy peanut butter
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1
small fuji apple, cored and sliced
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4 pieces
french bread
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2 tablespoons
soft butter
Directions
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Preheat your oven to 400 degrees F.
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Line a cast iron skillet with bacon slices and bake for 25-30 minutes, or until cooked through, flipping once. Remove from skillet and let cool on a paper towel.
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Meanwhile, combine jelly and pomegranate seeds.
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When bacon is cooked, heat a nonstick skillet over medium heat.
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Spread butter evenly on one side of each bread slice. On the opposite side of the butter, spread jelly mixture on 2 of the slices, and peanut butter on the other 2.
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Place a layer of apple slices on top of jelly, then bacon, then top with remaining bread, peanut butter side down.
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Place both sandwiches in the heated skillet and cook until bread is browned, about 4 minutes. Flip and cook the other side until browned.
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Serve immediately
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