Peanut Butter & Jelly Potato Sandwich That Will Light You Up

For the past 6 years of being whole food, plant-based and gluten-free (I am personally very sensitive to gluten), I've found that even vegan, gluten-free bread is usually made with processed ingredients that I'd rather not have. Thus, I pretty much let go of having sandwiches altogether.

One of my favorites I often missed was peanut butter and jelly on toasted, whole, multi-grain bread. I'm thrilled to say that now I have a recipe that quenches my PB&J cravings!

This Pb&J Potato Sandwich is made with my version of potato "bread," which is pretty different than the bread you're familiar with, but it still provides a warm crispiness.

I hope you enjoy it as much as I do. Either way, though, I'd love to hear what you think. You can let me know in the comments section below the recipe.

Peanut Butter & Jelly Potato Sandwich

By Chef Katie Mae
 
Makes 2 sandwiches | Ready in 20 minutes | Stores 3 days in fridge
 

INGREDIENTS

• 2 russet potatoes, peeled
• ½ tablespoon onion granules
• ½ tablespoon garlic granules
• ½ teaspoon ground black pepper
• ¼ cup peanut or almond butter
• ¼ cup juice-sweetened jelly (100% fruit spread)

DIRECTIONS

1. Grate the potato using a grater or a food processor.
2. Rinse the grated potato in a bowl of water, moving it around with your hands. This rinses off some of the starch, which helps the potato to not burn as quickly. Strain the starchy water from the potato.
3. Place the shredded potato in the center of a clean towel or paper towel. Fold over the sides of the towel. Then hold the two ends of the filled towel, and over the sink ring out the excess water in the potatoes. Once you transfer the shredded potato to a bowl, add the spices and mix.
4. Turn on your waffle iron to the highest heat setting. Once the grill is fully heated, scoop the grated potato onto the grill. Spread the potato out evenly so there’s no open spaces and is about ½-inch thick. Cook the potatoes in the grill for about 12 to 15 minutes. When the potato “bread” is done, it should have a nice golden brown color and you should be able to carefully lift it without any sticking.
5. Transfer the potato “bread” to a plate, and slice it in half. Layer peanut or almond butter over one side and juice-sweetened jelly over the other side. Place one side one over the other to form a toasty potato sandwich. Enjoy warm.

CHEF'S NOTES

This “potato bread” can be made in a waffle iron, George Foreman grill, or Cuisinart grill. The cooking time may vary depending on the appliance.

Feel free to use fresh fruit instead of the jelly. Sliced strawberries or bananas work really well.