By Robin Clark + Melissa Lee
According to Robin, she grew up eating typical American food: casseroles, meatloaf, ham steaks, and of course, peanut butter and jelly sandwiches. It was all homemade by her stay-home mom. For her, peanut butter and jelly sandwiches are comfort food—a food that brings her a sense of warmth and hominess and belonging. I grew up in Taiwan, and my comfort foods are steamed buns with eggs and miso soups. My first time discovering peanut butter and jelly sandwiches was in the frozen session at Costco. Yes! Those frozen Smuckers Uncrustables Peanut Butter and Grape Jelly sandwiches. While peanut butter and jelly sandwiches are familiar and comforting for those who were born and grew up eating typical American food, it was a novelty for a new American like me.
Robin’s griddles her peanut butter and jelly sandwiches in a pan like grilled cheese. This makes the outsides crispy, and the insides warm and gooey. To elevate them, she adds miso to the peanut butter. This adds another level of savory and intrigue to a classic childhood dish. I would describe our friendship as a miso peanut butter and jelly sandwich pocket—it’s a product from both our cultural heritages, and we hope you will like it!
Prep time: 15 minutes
Cook time: 5–10 minutes
Feeds 4 people
List of the tools and special equipment
- 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.
Finding 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!
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Here are the Amazon affiliate links for you to order the ingredients and tools to create this delicious dish.