Wish an old-fashioned diner would open near me. Lunch was pending and dreams of tomato soup and a grilled cheese sandwich were distracting me. Boring, right?
Then I remembered reading about a new concoction being served in Chicago. Luckily, I emailed myself a copy of the article.
Chef Roger Waysok at South Water Kitchen had blended two of his childhood faves — grilled cheese and PBJ.
So I gave it a whirl …
The oozy goozing goodness of creamy peanut butter, blackberry jam, bosc pear and brie grilled between 12 grain bread slices. Hopefully, all those grains will help shed some of the saturated fat from my arteries.
Maybe a few slices of bacon would put this over the top. What do you think, Elvis?