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Category: Breakfast & Brunch
Prep Time: Cook Time: Total Time:
I will confess I was fairly young the last time I remember Maw Maw making these for me, but I would swear she used an entire stick of butter for frying. I’ve made them with a whole stick, and with a half with near-exact results, so you be the judge.
The instructions are for one breakfast sandwich, but you can easily make as many as you like one at a time. Bear in mind that the butter may turn browner than you like so it may become necessary to refresh with new butter/margarine if several sandwiches are made.
1/2 to 1 stick butter or healthy margarine
2 slices of bread
1 to 2 Tablespoons of your favorite jam, jelly, or other preserves
Maw Maw made her own peach preserves with peaches from their own trees, so they will not be replicated with jelly from a Local-Mart off-brand jar of low-sugar fruit spread. This is the time to splurge and buy a better quality product... or of course you can also make your own.
Directions:
Heat a cast iron skillet until hot, turning the burner down as needed to prevent burning and smoking up the kitchen. When hot, add the butter/margarine and let it melt almost completely. This is tricky, because you have to get the bread in after the butter has melted but before it turns brown. Cook the first side of two slices of the bread until very lightly browned. Then remove from skillet.
Quickly smear the jelly onto the cooked side of the toast, then top with the second slice, cooked side toward the inside. Put the sandwich back into the pan and cook the outside of the sandwich, turning frequently for even cooking. This should be browner than the inside of the bread, but cook it as you like it.
Drain on a paper towel and serve warm or hot with breakfast as you would serve toast.
Recipe credited to Myrtle Greene Turnbow, dated mid-to-late 1960s, although it is probably much older than that.
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Maw Maw's Jelly Sandwiches
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Category: Breakfast & Brunch
Prep Time: Cook Time: Total Time:
I will confess I was fairly young the last time I remember Maw Maw making these for me, but I would swear she used an entire stick of butter for frying. I’ve made them with a whole stick, and with a half with near-exact results, so you be the judge.
The instructions are for one breakfast sandwich, but you can easily make as many as you like one at a time. Bear in mind that the butter may turn browner than you like so it may become necessary to refresh with new butter/margarine if several sandwiches are made.
1/2 to 1 stick butter or healthy margarine
2 slices of bread
1 to 2 Tablespoons of your favorite jam, jelly, or other preserves
Maw Maw made her own peach preserves with peaches from their own trees, so they will not be replicated with jelly from a Local-Mart off-brand jar of low-sugar fruit spread. This is the time to splurge and buy a better quality product... or of course you can also make your own.
Directions:
Heat a cast iron skillet until hot, turning the burner down as needed to prevent burning and smoking up the kitchen. When hot, add the butter/margarine and let it melt almost completely. This is tricky, because you have to get the bread in after the butter has melted but before it turns brown. Cook the first side of two slices of the bread until very lightly browned. Then remove from skillet.
Quickly smear the jelly onto the cooked side of the toast, then top with the second slice, cooked side toward the inside. Put the sandwich back into the pan and cook the outside of the sandwich, turning frequently for even cooking. This should be browner than the inside of the bread, but cook it as you like it.
Drain on a paper towel and serve warm or hot with breakfast as you would serve toast.
Recipe credited to Myrtle Greene Turnbow, dated mid-to-late 1960s, although it is probably much older than that.
***
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.