Blackberry jelly, Applewood-smoked bacon, peanut butter, and fresh bananas are griddled for this PB&J version of a classic Monte Cristo sandwich.
This recipe is provided courtesy of Chef Spike Mendelsohn and Peter Pan® Simply Ground Peanut Butter.
Spread bread with peanut butter; fill with bananas and bacon to make 2 sandwiches. Press edges of sandwiches together to seal.
Heat large skillet, add butter and melt on medium heat.
Whisk egg, cinnamon and milk in bowl until well blended.
Add sandwiches, 1 at a time, turning to evenly moisten.
Add sandwiches to skillet; cook 2 min. on each side or until golden brown.
In a pot add the preserves and water, heat until smooth. Serve on the side