Almond Butter and Jelly Sandwich

Written by Eydie Desser

I came up with the idea of this sandwich when I was at a Culinary conference workshop on how to present a recipe on television.  The producer asked us to teach how to make a PB&J sandwich in 2 minutes, using our own ideas and point of view.

Since Garen of Eydie is all about elevating the nutritional content of our recipes, and making it elegant to eat, I came up with this idea to make an elegant hors d’oeuvre.  Using almond butter, no oil or salt, and a quick homemade strawberry balsamic jelly, the old fashioned PB&J turned into an adult amuse bouche! It’s a great way to make PB&J healthier and delicious for the kids too!


For the Strawberry Jelly:

  • 1 TB balsamic vinegar
  • 1 cups sliced strawberries
  • 1  TB maple syrup, or more to taste
  • 2 tsp. lemon juice, or more to taste

For the Sandwich:


Make the Strawberry Jelly:

1- In a 2-3 quart saucepan, over medium heat, add the balsamic vinegar and let it simmer until slightly reduced, and a little syrupy, for just about 30 seconds to 1 minute.

2- Add in the sliced strawberries and mix to combine.  Add in maple syrup and lemon juice and let simmer until the strawberries break down and the jelly starts to thicken.

3- Remove from heat, place mixture in a bowl, and let cool. Place in the refrigerator and let thicken for an hour or so.

4- Can be refrigerated for 1 week.

Make The Hors D’oeuvres:

1- Spread a thin layer of almond butter on a toasted slice of bread.

2- Remove the crust

3- Cut into quarters and make 2 sandwiches from the 4 pieces

4- Dollop a bit of the cooled strawberry jam on top and serve. 

Make Back to School Sandwiches:

1- Toast 2 slices of bread

2- Spread a thin layer of almond butter on one slice and jelly on the other.

3- Make the sandwich and cut in half.

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