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Toasted Peanut Butter and Milk Chocolate Pound Cake Sandwiches from Everyday Food

March 28th, 2010

Chocolate Peanut Butter Pound Cake Sandwich

This may look like your average ordinary toasted sandwich on first glance, but the “bread” is actually pound cake. Yes, I’m afraid we may have hit a new caloric high today on The CPB Gallery.

Upon flipping through the latest issue of Everyday Food (which features relatively good-for-you recipes) I was surprised to see a fried pound cake sandwich. I read the recipe and thought, ‘what kind of crazy person would put butter on pound cake and fry it?’

Well… this crazy person, apparently.

Chocolate Peanut Butter Pound Cake Sandwich

I had all of the ingredients on hand and decided to give it a go – for the purpose of blog research, of course. Taste Tester and I had previously snickered at the overly-indulgent-sounding recipe, so I was sure he’d scoff at seeing me prepare it. To my surprise he happily helped me eat it. Then to my greater surprise, after it was gone he asked for another one.

I think my point here is that these are good. The melted milk chocolate goes really well with the creamy pound cake. The sandwiches are definitely best served right off the skillet while they’re warm and crispy. If the calories scare you, know that we are all for a balanced diet but also believe that it’s okay to splurge on indulgences like this every so often – as long as they are yummy and worth it! Now I think I’ll be eating salad for dinner… for the next 3 days.

When I googled the recipe I came across this variation which is basically a pound cake fluffernutter panini dipped in melted chocolate. Whoa.

Recipe after the break!

Peanut-Butter-And-Milk-Chocolate Sandwiches
slightly modified from Everyday Food (we added more peanut butter… hehe)
Yields 4 (Serving size: 1/2 sandwich)

4 slices pound cake, cut 1/2 inch thick
4 tsp creamy peanut butter
2 Tbsp milk chocolate, melted
butter, for frying

1. Butter the pound cake slices. Place 2 slices, buttered side down, on a work surface. Top each with 2 tsp peanut butter and 1 Tbsp melted milk chocolate; top each with 1 slice pound cake, buttered side up.

2. Heat a medium skillet over medium. Add sandwiches and cook, flipping once, until golden brown, about 3 minutes per side. Slice each sandwich into 4 pieces and serve warm.

5 responses so far:

  • Those are some pretty over-the-top sandwiches, eh?! But, oh so good. :-) When I saw that variation in F&W I had to try it. Just saw the Everyday Food one too this past month. Pretty amazing!

    by Kathy – Panini HappyMar 28, 2010 at 10:51 am
  • Your site is amazing, such a wonderful recipe.If you won’t mind, I’d really love to guide foodista readers to your site. Just add your choice of Foodista widget at the end of this blog post and you’re all set. Thanks!

    by Alisa-FoodistaMar 28, 2010 at 10:53 am
  • [...] Toasted Peanut Butter and Milk Chocolate Pound Cake Sandwiches from Everyday Food — the chocol… [...]

  • i can feel my thighs getting bigger by just considering eating this lol

    by daniMar 29, 2010 at 10:09 am
  • peanut butter on toasted wheat bread is my staple breakfast! :D

    by u8mypinkcookiesJun 16, 2010 at 8:22 pm

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