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.

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Grilled PBJ with Bacon and White Cheddar

Yield: 1 sandwich

Author: Nikki Miller-Ka of Nik Snacks

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

1. Spread mayonnaise on one side of each slice of bread.
2. Spread peanut butter on bottom slice of bread.
3. Top with bacon and cheese slices.
4. Close with top slice of bread and press closed.
5. Grill over medium-low heat for 2 to 3 minutes on each side or until golden and cheese is melted.
6. 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.
7. 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

1766.16

Fat (grams)

92.09

Sat. Fat (grams)

31.75

Carbs (grams)

164.63

Fiber (grams)

9.13

Net carbs

155.50

Sugar (grams)

24.44

Protein (grams)

73.92

Sodium (milligrams)

3146.86

Cholesterol (grams)

150.83

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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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.

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