Miso Peanut Butter and Jelly Sandwich Pocket
- Measuring spoons
- Dry measuring cups
- Small mixing bowl
- Spatula for flipping the sandwiches
- Dinner fork
- Bread knife
- Small whisk
- Small rubber spatula
- Rolling Pin
- Nonstick sauté pan
- 4 teaspoons white miso paste
- 1 cup peanut butter room temperature
- 1 cup jelly Your flavor of choice. Robin loves strawberry.
- 8 slices milk bread
- 4 tablespoons butter
- In a small bowl, combine the peanut butter and miso paste, make sure both are at room temperature so that they combine easier.
- Once they are combined, taste and adjust as needed to your desired miso level.
- Lay out a slice of bread on the counter and remove the crusts with a bread knife.
- Gently roll with the rolling pin until the bread is slightly thinner and larger.
- Repeat with all eight slices.
- Spread four of the slices with the miso peanut butter, leaving a half an inch uncovered all the way around.
- Repeat with the other four slices with the jelly, leaving the same amount uncovered.
- Match up the slices, one jelly with one peanut butter, lining up the uncovered edges of each.
- Brush some water and press the fork along the edges of the sandwich to seal the edges.
- Heat a sauté pan on medium heat.
- Add one tablespoon of butter and let it melt.
- Add the sandwich pocket to the pan and cook, monitoring closely, until it gets crispy and turns golden brown.
- Flip carefully and repeat cooking on the other side.
- Repeat with the remaining sandwiches.
Chef’s NoteFinding the right bread can be the key to success for this dish. We suggest you find thinly sliced milk bread such as Paris Baguette or Tous Les Jours. Want to improvise? Use red miso paste instead of white or try different jellies or bread. The world is your oyster! Red miso is saltier and will bring more umami to the miso butter, and you may want to tweak the amount of red miso you’re adding to the butter according to your liking! Any generic peanut butter will be fine, but Robin’s favorite is Teddy Smooth!
Support Our YouTube Channel!
We will do our part to leverage this platform to inspire responsible actions. Now more than ever, we’re looking carefully at the best ways to support local businesses and chef-driven independent restaurants.
Donate at Patreon
Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.
Robin, who was born and raised in Western Mass, didn’t always want to be a chef. She originally studied to be a brain surgeon, but when she wasn’t enjoying it, she turned to her other love: food. She has worked under chefs in Providence and Cambridge and finally settled in Worcester, Massachusetts where she helped open a new restaurant concept and now is the executive pastry chef of the Worcester restaurant group: Niche Hospitality Group. Robin likes to showcase her fun-loving personality in her food, taking classic flavors and childhood combinations and putting a modern twist on them. She recently competed in Food Network’s Chopped and came in second place. She also likes to compete in the local food competition: Worcester’s Best Chef. Robin dreams of being able to own/run her own business someday. As she puts it “I put my heart and soul into every plate I make. I’d like to think the guests can taste the love.”
If Mars was livable, and you accept a one-way ticket to host a party there, who would you invite (4 guests max), and what would you cook?
I would invite my mom, my dad, and my two sisters. My family is absolutely everything to me—and you better believe it—if I’m going to another planet, I’m bringing them. I would have an ice cream sundae party. Astronauts have ice cream, so if I go to Mars, I’m making my own “astronaut ice cream social.”
Do you have any ridiculous goals in life?
I would love to run a full marathon someday. I also would love to get my motorcycle license and own my own motorcycle. I would love to reappear on Chopped and WIN this time.
What’s your favorite food holiday?
I think my favorite food holiday is a combination of Thanksgiving and Christmas. Those are the two holidays where my family has always done big blow out dinners, my mom, sisters and I make pies in the kitchen all day at Thanksgiving, and cookies the whole month of December for Christmas. There’s nothing I like better than being in the kitchen with my family.