For me, the summer of ’07 was the summer of peanut butter. I had just graduated from college and was attending graduate school the following fall. My dependence on peanut butter was increasing with each passing day and I was eager to experiment but more than anything, I had a lot of free time. The basis for this recipe comes from a simple sandwich consisting of peanut butter and sliced bananas, lightly toasted on both sides. As soon as I started making cinnamon raisin peanut butter I fell in love, and substituted it for all of my peanut butter needs. I urged my mother to try it (a developing pb fanatic) and she decided to make her own the following day. She asked if peaches would work instead and I said it wouldn’t be bad but couldn’t be better than sliced bananas. I was mistaken.
This is one of those simple recipes that turns out way beyond expectations, creating a flavor explosion that keeps your taste buds begging for more. I named the recipe after my mother (Linda) and perfected it in the following months. This sandwich was also the basis for my cinnamon raisin peanut butter & peach bran muffins.
1. Spread peanut butter onto one slice of bread. Arrange one layer of sliced peaches on top, drizzle with honey and add cinnamon, to taste. Top with second slice of bread.
2. Heat a small skillet over medium heat. Spray the top of the sandwich with cooking spray and place upside-down in the pan. Use a spatula to occasionally press down lightly.
3. Once the underside is browned (2-3 minutes), spray the top with cooking spray and flip over. Cook for an additional 2 minutes, pressing down slightly, until both sides are golden brown. Cut in half and serve immediately.
This sandwich is a phenomenal alternative to pb&j and is best enjoyed in multiples of 2. Medium heat is used to warm the peaches but not cook them, use high heat and cook for less time if you want them cold. If you can’t find butter flavor cooking spray, regular cooking spray or a teaspoon of butter works great too.