Gluten Free Grilled or Deep Fried PB&J

Last Updated on

While watching Rachael Ray last week, I heard that Tavern On Third, a sports bar in New York, serves a deep fried peanut butter and jelly sandwich. It’s one of the specials during sports games. However, it’s not gluten free. They did not share their recipe, but I got right on it and created a gluten free version for you.

If you confuse their restaurant’s name with Tavern on the Green (a landmark New York restaurant, in Central Park, that no longer exists) don’t worry. You can always find their name here and make your own gluten free deep fried PB&J (peanut butter and jelly) sandwich at home.

Make this sandwich taste like French toast, just slightly crispy or make it super crispy and omit the cinnamon. Make it with dairy as you would French toast, or dairy free as in crispy onion rings. Enjoy!

Gluten Free Grilled or Deep Fried PB&J

51

Yield: Makes 4 sandwiches

Gluten Free Grilled or Deep Fried PB&J

A gluten free deep-fried pb&j dipped in a batter prior to frying. The variations are nearly endless. Make them similar to French toast or grilled sandwich.

Ingredients:

  • 8 slices gluten free bread of choice (Schar brand is egg-free)
  • For Batter and Deep-Frying:
  • 2 quarts neutral flavored oil
  • 4 large eggs
  • 1/2 cup milk (I used 1 % low-fat)
  • 3/4 cup brown rice flour (or white rice flour, if necessary)
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • 4 Tablespoons gluten free peanut butter, creamy or chunky
  • 2 - 3 Tablespoons gluten free jelly of choice
  • For Grilling:
  • 2 Tablespoons butter (only for pan grilling)
  • 4 Tablespoons butter, melted
  • 4 Tablespoons gluten free peanut butter, creamy or chunky
  • 2 - 3 Tablespoons gluten free jelly of choice

Instructions:

    To Deep-Fry:
  1. Preheat your deep-fryer to 375ºF or a heavy skillet with enough oil to cover sandwiches.
  2. In a small bowl, whisk egg and milk together. Add cinnamon, if using, and flour and whisk until no lumps remain.
  3. Spread the peanut butter over 4 slices of bread and then spread the jelly over the peanut butter. Top with the remaining 4 slices of bread.
  4. Place sandwich in a shallow bowl and pour batter over sandwich. Turn sandwich over and on all four sides to absorb some of the batter. You want to cover the middle of the sandwich on all sides to prevent the filling from leaking out.
  5. Pick up the wet sandwich using a metal spatula. Add the sandwich to the deep-fryer until it is covered with oil, but do not remove the spatula immediately. Wait a few seconds until the sandwich rises to the top of the oil. Fry on each side until crisp and golden brown, about 2 minutes on each side.
  6. Transfer to a paper towel-lined plate to drain. Turn over to drain on the other side. Then slice them in half diagonally.
  7. To Grill:
  8. In a heavy skillet, melt 2 Tablespoons butter over medium heat.
  9. Spread the peanut butter over 4 slices of bread and then spread the jelly over the peanut butter. Top with the remaining 4 slices of bread.
  10. Using a pastry brush, baste melted butter on the top and bottom of each sandwich and fry in the skillet over medium-high heat until golden brown. Turn over and fry until the other side is also golden brown.
  11. Transfer to a paper towel-lined plate to drain. Turn over to drain on the other side. Then slice them in half diagonally.

Tips

Substitutes:

Substitute milk for sparkling water or gluten free beer for a crispier crust. Another option for a crispier crust is to allow the fried sandwich to cool completely and fry a second time.

Allergen vary depending upon the bread you use.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.