Grilled PBJ with White Cheddar and Bacon | #BrunchWeek
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Grilled PBJ with Bacon and White Cheddar
Yield: 1 sandwich
I've flipped the script today by posting a TOTAL ALLERGY ALERT dish in my blog. It's like, a Cardinal sin. I told you yesterday that I don't cook things I don't like to eat and here I am talking about *whispers* peanut butter. But I really didn't. I used a secret weapon. I couldn't have dreamed up a better sandwich. I used Cookie Butter or Speculoos as a substitute for peanut butter. It's a little sweeter and totally addictive, like Nutella, but it pairs well with crispy, smoky bacon and grape jelly which matches the intensity of sliced white cheddar like a chorus of a song. Wheat bread, white bread, Texas Toast or even a pocket pita are the perfect vehicles to hold in all of the unexpected flavor of this brunch item.
Ingredients
- 2 slices French loaf or sourdough bread
- 1 tablespoon mayonnaise
- 2 tablespoons creamy natural peanut butter
- 1 tablespoon brown sugar
- 3 strips bacon, cooked crisp
- 4 slices sharp white Cheddar cheese
Instructions
- Spread mayonnaise on one side of each slice of bread.
- Spread peanut butter on bottom slice of bread.
- Top with bacon and cheese slices.
- Close with top slice of bread and press closed.
- Grill over medium-low heat for 2 to 3 minutes on each side or until golden and cheese is melted.
- Heat a skillet over medium heat. Spread peanut butter on one slice of bread, lay a slice of cheese over the peanut butter, and top with the remaining slice of bread. Spread butter on the outer sides of the sandwich, and place in the hot skillet. Fry on each side until golden brown and cheese is melted, 3 to 5 minutes.
- Potato chips, fruit salad, side salad or even some crispy potatoes will pair perfectly with this sandwich.
Notes:
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Calories
1766.16Fat (grams)
92.09Sat. Fat (grams)
31.75Carbs (grams)
164.63Fiber (grams)
9.13Net carbs
155.50Sugar (grams)
24.44Protein (grams)
73.92Sodium (milligrams)
3146.86Cholesterol (grams)
150.83Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
I have a little secret.
Well, it's not really a secret, because I end up telling EVERYONE I meet: I'm severely allergic to nuts. Tree nuts, ground nuts, avocados and peaches are not on the menu for me, but seeds are OK. I am so blessed to be able to cook my own food, because I have to be very careful with packaged foodstuffs and eating at others' homes. Over the years, I've become adept at recognizing a nut and dishes that are commonly made with them. Pie crusts, pestos, pilafs (notice a pattern?) are the worst offenders.
I've flipped the script today by posting a TOTAL ALLERGY ALERT dish in my blog. It's like, a Cardinal sin. I told you yesterday that I don't cook things I don't like to eat and here I am talking about *whispers* peanut butter. But I really didn't.
I used a secret weapon. I couldn't have dreamed up a better sandwich. I used Cookie Butter or Speculoos as a substitute for peanut butter. It's a little sweeter and totally addictive, like Nutella, but it pairs well with crispy, smoky bacon and grape jelly which matches the intensity of sliced white cheddar like a chorus of a song. Wheat bread, white bread, Texas Toast or even a pocket pita are the perfect vehicles to hold in all of the unexpected flavor of this brunch item.
Potato chips, fruit salad, side salad or even some crispy potatoes will pair perfectly with this sandwich.
BrunchWeek Beverages:
Apple Bourbon Bellini from Girl Abroad
Pineapple Citrus Smoothie from It Bakes Me Happy
Southern Spiked Mango Iced Tea from The Crumby Cupcake
BrunchWeek Egg Dishes:
Asparagus and Cheese Omelette from Gluten Free Crumbley
Cheddar Asparagus Mini Quiche from Amy's Cooking Adventures
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime
Prosciutto Eggs Cups from The Chef Next Door
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm
Apple Cinnamon Buns from Books n' Cooks
Apple Lekvar Sweet Rolls from Cindy's Recipes and Writings
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM
Apple Pie Bread from Cooking in Stilettos
Apricot Danishes from Sarcastic Cooking
Braided Apple Ginger Danish from The Spiffy Cookie
Bourbon Banana Waffles from Forking Up
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen
Crispy Apple Cheesecake Danish from A Kitchen Hoor's Adventures
Easy Popovers with Honey Butter from Hardly A Goddess
Glazed Cinnamon Buns from That Skinny Chick Can Bake
Orange Sweet Rolls from From Gate to Plate
Strawberry Rhubarb Almond Rolls from Wholistic Woman
Ultimate Cheese Muffins from Jane's Adventures in Dinner
BrunchWeek Main Dishes:
Asparagus, Egg, and Prosciutto Brunch Pizza from Love and Confections
Breakfast Loaded Tatertot Casserole from Big Bear's Wife
Grilled PBJ with White Cheddar and Bacon from Nik Snacks
Monte Cristo Brunch Sliders from Sweet Beginnings
Steak and Eggs Oscar Style from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla
Asparagus Salad from Cookaholic Wife
Asparagus Caprese Salad from The Barbee Housewife
Bacon Cheddar Hash Brown Cups from Pink Cake Plate
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic
BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee
Coffee Almond Fudge from Family Around the Table
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Yum! This sounds like the perfect combination!
ReplyDeleteI have never thought to put peanut butter on a grilled cheese. It sounds delicious. Since you can have seeds, you may want to try sunbutter. I have no allergies but I do LOVE sunbutter.
ReplyDeleteI love grilling PB&J never in a million years would I have added cheese and bacon but, hey, why not?!
ReplyDelete