Oh procrastination . . .
I really dislike you. Procrastination that is, not you guys!!
I am sitting here at my desk just kind of staring off into nothing thinking about how exactly I should start this post. It's not that I do not have things to share or that I lack excitement for this KILLER sandwich that you see here, but more that I don't know how to put all my thoughts together into words. Does this ever happen to you?
Also, I may be in a bit of daze since I just lost an entire Word document full of well, words. Oh my gosh, yes. Oh my gosh, NOOOOO.
Yeah, the power went out for like a split second and my unsaved Word document was lost forever. I tried all the recovery tricks and nada, it's gone. So I pretty much just gave up on that little project cause umm, remembering what I had already written sounds pretty bad at the moment. Thing is, my deadline is looming so I will have to return to it shortly.
Send help, or actually, just send words.
And note to self, hit the save button like every three minutes. <–Real life lesson.
But OK, these sandwiches/toasties/hot piece/sammies/whatever you want to call them are crazy good, crazy simple and something you should probably get up and make today for lunch. My guess is that you are feeling the long weekend blues today and a really good lunch is just what you need.
No really it is, you should make these!!
When I set out to make this sandwich, I had it in mind that it'd be the perfect end-of-school-year snack and or summertime lunch. SO I thought taking the photos outside might be kind of fun. Yeah, well that was a little harder than I thought with our hail storms happening every hour and the weather basically changing in a blink of an eye.
I somehow managed to get in a few shots in between the hail, but know that, although it looks warm and sunny in these photos, it was actually FREEZING (like 22 degrees when I first woke up — probably upper 40s when I was out there though).
I ended up not really liking the outside photos (like at all), but my mother basically made me include them in the post today. So yeah, I hate them, she loves them. It's kind of the way it works sometimes with my photos . . . I am never happy with them, but I hear this is semi-normal.
Point of my rambling and this post, make this peanut butter and rhubarb jelly french toast sammie today and then continue to make it all Summer long. It's kind of like a PB & J, kind of like stuffed french toast, but it is all kinds of REALLY GOOD.
And I am done.
But really, do you see the warm and melty insides??? Mmm, in love.
- For the rhubarb berry jelly:
- 2 cups rhubarb, diced
- Juice of 1 lemon
- 1/4 cup honey, add more if a sweeter jelly is prefered
- 1/4 cup coconut or granulated sugar
- 1 vanilla bean, seeds scraped (optional)
- 1 cup fresh berries, I used a mix of blueberries and raspberries
- For the french toast:
- 4 slices of bread, I used Texas toast, but whole grain or gluten-free bread works too
- 1 to 2 tablespoons rhubarb berry jelly (or your favorite store-bought jelly/jam)
- 1 to 2 tablespoons creamy peanut butter
- 2 large eggs
- A couple splashes of heavy cream or milk
- A pinch of salt
- Butter, for the pan
- Powdered sugar, for dusting
- Make the jelly: Combine rhubarb, lemon juice, honey, sugar, vanilla, and 2 tablespoons water in a saucepan and heat over high heat. Cook, stirring, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the berries; cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Refrigerate until ready to use.
- Make the french toast: Arrange the pieces of bread on a flat work surface. Spread 2 pieces of bread with jelly and then spread the remaining 2 with peanut butter. Sandwich the jelly side with the peanut butter side.
- In a shallow bowl, whisk together the eggs with the cream or milk. Whisk in the salt.
- Place a skillet over medium heat and add the butter to melt. Once hot, dip both sides of each sandwich in the egg mixture, making sure the eggs are soaking into the bread. Place the sandwich in the hot skillet and cook until golden brown on both sides, about 4 minutes per side.
- Transfer to a plate and dust with powdered sugar if desired. Serve while hot!
- Breakfast/Brunch, French Toast
- 2 sandwiches