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. 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. Rather than make a toasted cinnamon raisin PB and banana sandwich, she made this. 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 the cinnamon raisin peanut butter & peach bran muffins.
2 slices soft sandwich bread
2 Tbsp cinnamon raisin peanut butter*
1/2 white peach, ripe, in 1/4″ wedges
1 drizzle honey
* if you don’t have cinnamon raisin peanut butter on hand either click here to make a batch or sprinkle 1/2 tsp sugar, 1/4 tsp cinnamon and 1/2 Tbsp raisins onto the regular peanut butter.
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.