The Peanut Butter Po' Boy - Giving it a Go

My first official culinary blogging adventure was worth the wait, and also the extra few bucks I dropped at the grocery store to make it all happen. The Great Peanut Butter Exhibition - Sandwich was the perfect opportunity to get me going with "The Peanut in my Butter", by combining my two favorite things; peanut butter and sammies. Now, to the sandwich.

As I walked to work on a cool Pittsburgh morning this past week, my mind wandered to what creative level I could reach given my monetary constraints (in these tough economic times, of course). Well, it hit me. What better than a po' boy, the ultimate simple and tasty sammy of the south (N'O-leans really). So I set out to re-create something similar including the mandatory peanut buttery deliciousness.

Peanut Buttter Po' Boy

Makes 4 sandwiches

The "Meat"

French Baguette (cut into 4, approx. 4 inches in length)

Chunky Peanut Butter (I used Smucker's All Natural)

Graham Crakers (4 sheets, crushed)

1 Egg, beaten

1/2 Cup Flour

Tbsp Cajun Seasoning

2 Tbsp Cinnamon

"Remoulade" Sauce

4 Ounces Cream Cheese

1 1/2 Tbsp. Nutella

1/2 Tbsp. Powdered Sugar

The "Dressings"

1 Banana

Raspberry Spread

Fluff

A traditional po' boy is made using a french baguette, some type of fried component (shrimp, fish, etc.) and often includes a remoulade sauce. Dressings (lettuce, tomato, onion) are available upon request, so I modeled my sammy the same.

Putting it together:

Using a 1/2 tablespoon for measure, create balls of chunky peanut butter (approx. 4 per sandwich), throw in the freezer while preparing the other elements of the dish. Create the 'remoulade' by combining cream cheese (at room temperature), nutella and powdered sugar. Set aside. Prepare any "dressings" that may be desired. I used banana (cut into small strips), a raspberry sauce (using a thinned out spread) and a bit of marshmellow fluff.

Now, to the good part. Take those peanut butter balls out of the freezer (make sure they are nice and solid). Roll each ball individually into the flour mixture (flour, cajun seasoning and cinnamon), then coat very lightly with egg and finish by rolling the ball in the crushed graham cracker. Complete all the peanut butter balls and throw back into the freezer to re-set (about 15 minutes). After they have become solid, drop each ball into peanut oil for 7-10 seconds, remove and place on paper towel. **This part of the process can be replaced by simply coating cool peanut butter balls in the graham cracker crust. Therefore, no frying (and the extra time) is necessary. You will get a similar effect. Minus the cajun kick.**

Now, just halve the mini french baguette. Spread on the 'remoulade' on the top portion. Place 3-4 peanut butter balls on the bottom half. Add dressings as desired! SOOO GOOD! This was the perfect lunch on a warm Saturday afternoon. The sandwiches, and variations of such, were consumed quickly by the roommate and my trusty taste-tester. Four thumbs up!