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Recipe: 'The Jimtown Store Cookbook'

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More Recommendations

Get more cookbook suggestions from food writer Heidi Swanson.

This book, recommended by food writer Heidi Swanson, offers "tasty, updated, easy, al fresco fare." This sandwich's acronym translates to peanut butter, pepper jelly, & bacon.

Grown-Up's PBPJ&B

Decoded this stands for peanut butter, pepper jelly, & bacon. Vegetarians can substitute Smart Bacon for the real stuff, and it still tastes great.

8 slices firm white or whole-wheat sandwich bread or 5-inch sections baguette bread split horizontally, toasted

3 tablespoons good-quality, fairly spicy, pepper jelly (e.g. Tierra Farms Hot Pepper Jam)

3 tablespoons peanut butter

12 strips good-quality bacon (e.g. Hobbs' Applewood Smoked Bacon), cooked crisp and still warm

4 large leaves red-leaf lettuce, optional

1. Spread one side of each of 4 pieces of toast with pepper jelly, dividing it evenly and using it all. Spread one side of each of the other 4 pieces of toast with the peanut butter, dividing it evenly and using it all. Lay 3 strips of bacon over each of the pepper jam-covered slices of bread. Top the bacon with the lettuce, if you are using it. Set the peanut butter-covered slices of toast in place.

2. With a serrated knife, cut the sandwiches in half diagonally and serve immediately.

VARIATION: For a completely different but equally delicious sandwich, replace some or all of the peanut butter with room- temperature, stabilizer-free cream cheese.

Recipe from the Jimtown Store Cookbook by Carrie Brown, John Werner, and Michael McLaughlin

Books Featured In This Story

The Jimtown Store Cookbook

Recipes and More from Sonoma County's Favorite Country Store

by Carrie Brown, John Werner and Michael McLaughlin

Hardcover, 306 pages |

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Title
The Jimtown Store Cookbook
Subtitle
Recipes and More from Sonoma County's Favorite Country Store
Author
Carrie Brown, John Werner, et al

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