GROWN-UP BOLOGNA SANDWICHES
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the chipotle-mayonnaise spread: Combine the mayonnaise and chipotle pepper in a bowl, and blend until smooth. Refrigerate until ready to use.
- For the bologna: In a large pan on medium-high heat add the oil. Add the bologna chunks to the hot oil. Saute while tossing to brown all sides, about 8 minutes. Add the onions and season lightly with salt and a few grinds of pepper. Continue to toss while cooking until the onions are tender, about 5 minutes more. Stir in the mustard, and honey to coat, and then add the wine. Simmer while tossing until the wine bubbles and foams and is reduced to only a bit of sauce in the pan.
- To assemble the sandwiches, slather chipotle mayonnaise on each slice of toasted bread and top equally with the bologna. To serve as a smaller bite, cut the toasted bread into 1/4ths and continue to top as directed.
HONEY-ROASTED PEANUT THUMBPRINTS
A peanut butter and jelly sandwich in cookie form, these nostalgic treats are just as appealing to grown-ups as they are to kids. Using a combination of honey-roasted and salted peanuts gives them a sweet-salty complexity, while a shot of citrus zest adds brightness. Feel free to substitute other jam flavors for Concord grape. But don't use jelly: It's too thin and will melt right out of the cookies as they bake.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 25m
Yield About 3 dozen cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
- In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
- Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
- Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
- Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
- Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.
GROWN-UP PB & J SANDWICH
Just because you're all grown up doesn't mean you don't enjoy a great PB&J sandwich. Our adult version features sliced strawberries and chopped peanuts for added sweetness and crunch.
Provided by Deborah Harroun
Categories Lunch
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat panini press.
- Spread butter on 1 side of bread slices. Turn over. Spread peanut butter on other side of 1 slice of bread and jam on other slice of bread.
- Top 1 slice of bread with strawberries and peanuts. Top with other slice of bread, buttered sides facing out.
- Cook on panini press as directed by the manufacturer
Nutrition Facts : ServingSize 1 Serving
PB&J PORK SANDWICHES
I came up with this recipe for one of my daughters who loves peanut butter and pork! The result has become a favorite, and kids and grown-ups alike often request it for dinner. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle roast with salt and pepper; transfer to a 5-qt. slow cooker. In a large bowl, whisk broth, peanut butter, preserves, brown sugar, onion, vinegar, mustard and garlic; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Preheat broiler. Remove roast; cool slightly. Shred pork with 2 forks. Return pork to slow cooker; heat through. Brush butter over cut sides of rolls. Place rolls, buttered side up, on an ungreased baking sheet. Broil 3-4 in. from heat 30-60 seconds or until golden brown. Using a slotted spoon, spoon pork mixture onto roll bottoms; top with coleslaw if desired. Replace tops.
Nutrition Facts : Calories 862 calories, Fat 49g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 1207mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 51g protein.
A GROWN-UP'S JELLY SANDWICH
A grape jelly sammich was something my brothers, sister, and I loved when we were growing up. Here is a more posh or pretentious version (whichever word you prefer).
Provided by ratherbeswimmin
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Spread the fig preserves on each of 2 slices of bread.
- Evenly spread the mascarpone over the preserves.
- Spread the apricot preserves on each of the two remaining slices of bread; top each sandwich with one of these slices, preserve side down.
- Slice on the diagonal and serve.
Nutrition Facts : Calories 434.4, Fat 4.9, SaturatedFat 1.3, Cholesterol 40.8, Sodium 422.4, Carbohydrate 91.5, Fiber 2.4, Sugar 35.5, Protein 8
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