Last year we were still adjusting to a recent move across the country. We enjoyed Halloween night but didn't have fun at pumpkin patches and country carnivals like we have in the past. So Saturday morning we ventured out to see what the second largest city in America offered for pumpkin patches. With three little ones in tow, we chose one close to home but touted as one of the best. The older two boys enjoyed a giant inflatable slide, and we picked out a nice pumpkin that came with the price of admission. Otherwise, little boy #3 wasn't into having his picture taken despite the cute photo ops, and as the weather grew hotter and the number of people increased, we called it a morning. Next year, I think we will try one of the farms even it means a longer drive. After our pumpkin patch adventure we had a delicious lunch. Quick and easy, it was perfect for a busy weekend lunch and tasty enough to please the little while being a bit more filling for the big monsters! It reminded me of Brie en Croute, a treat I only get once every couple of years. Alas, it is a version of a peanut butter and jelly sandwich so the recipe is more of an idea starter than a fixed and firm measurement of ingredients.
Makes 2 Sandwiches
4 slices whole wheat bread
Peanut Butter (I used freshly ground honey roasted peanut butter from Whole Foods)
Jelly (I used red raspberry)
2-3 ounces Brie, sliced with the rind removed**
Spread coconut oil on one side of each slice of bread. Place two slices of bread, oiled side down, on a skillet over low to medium heat. On the other two slices of bread, place brie slices evenly across the bread. Place the slices with cheese, oiled side down in the skillet. In order to facilitate the melting of the cheese, cover the pan. Check every couple of minutes until the bread is browned and the cheese is melted. Those two slices that you put on first will be toasty brown first. As soon as they are toasted, remove them and spread peanut butter on top. Remove the slices with brie, spread the jelly on top of the brie, close the sandwich and bite into the wonderful, melty treat!
*The coconut oil adds a very faint hint of flavor adding a layer of flavor complexity to the sandwich. If you don't have it on hand in the pantry, use butter.
**I don't like Brie rind, so I prefer it to be cut off whenever I eat Brie. My hubby is of the mindset that it is a perfect waste of good cheese to cut off the rind. If you don't mind it, leave it on, it just might not melt all of the way before the sandwich is ready to be taken off of the skillet.
Peanut Butter, Jelly & Brie Sandwich (printable version)