Your typical PB + J just got a grown-up makeover! We used the Co-op’s Salted French bread, freshly ground almond butter and Date Lady Caramel Date sauce, then grilled it with salted butter in a skillet on the stove. We also tested a batch with a new local Cabernet Sauvignon jam which was equally delicious.
You can cut these into small triangles and serve them as an appetizer with grapes and cheese too.
To make the sandwiches you’ll need:
10 slices salted French bread (or other hearty white bread)
1 cup of freshly ground almond butter
8-10 tablespoons of caramel date sauce or wine jam
4-5 tablespoons butter
To assemble sandwiches, spread 2 tablespoons of almond butter on 1 slice of bread. Spread caramel sauce or jam over the almond butter and top with another piece of bread. In a large pan or skillet over medium heat, melt two tablespoons of butter. Place assembled sandwich in pan and grill on each side until golden brown, flipping with a spatula halfway through. Cut into four pieces. Add more butter to pan and repeat until all sandwiches are grilled.