Salut mes P’tits croissants.

Today, we’re going back to our school days and making a classic. The PB&J, you may tell me we don’t need you to tell us how to slab 2 pieces of bread together.

But what if I told you we’re going to do everything from scratch! That is correct, and when you see how easy it is to make, you’ll never do it any other way moving forward.

Alright, let’s get cooking shall we! Bon appétit.

Serves 6

Challah Bread
Recipe on the website

Strawberry jam
1 lb (454gr) fresh strawberries (washed, cored and diced)
1 cup (250ml) sugar
1/2 lemon (juiced)
1/4 lemon zest
1 tsp (5ml) vanilla paste (or 1/2 vanilla bean)
1 tsp aged reduced balsamic

• In a small saucepan, place the sugar, strawberries, lemon juice and zest as well as the vanilla.
• Cook on simmer for about 15 min or until you get the desired consistency stirring often(I personally prefer a loose jam).
• Transfer it to a flat tray, stir in the balsamic and place in the fridge to cool.
• Place it in a small jar with a lid and make sure to label it.

Peanut butter
2 cups (5oo ml) roasted peanuts
1 tbsp (15ml) maple syrup (or honey)
1 tsp (5ml) salt

• Place peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. It will eventually liquify and get the peanut butter consistency you know of.
• Stir in the honey and any additional salt, if you want. You can also chopped up extra peanuts and fold them in if you’re into crunchy peanut butter.
• Store in the fridge (or at room temperature if you think you’ll go through it fast enough).

Assembly
2 slices bread per sandwich
3 tbsp  strawberry jam
2 tbsp peanut butter

• Cut the bread and slather the jam on one side and the peanut butter on the other.
• Close the sandwich and cut in half.
• Time to enjoy, Bon Appétit.