As a product/recipe developer, I end up with a lot of stuff. Leftovers from various projects, bags and jars and cans of stuff upon stuff add up. Some, I give away but a lot ends up hanging around. I cleaned out my refrigerator earlier this week, a horrifying prospect at any time, and found quite a bit of nut butter accumulated on that bottom shelf. All open, all filled to various levels. I took inventory: 2 jars peanut butter, 1 jar sunflower butter, 1 jar cashew butter and 2 jars of almond butter, all tucked into that back corner that regularly escapes your attention. WTF? This was ridiculous.
So, I did what anyone would do. I promptly smeared some on crackers and tried to come up with a few ideas. The two jars with 1/2” left in the bottom went in the trash. I’m not dealing with those crusty bits, but the cashew butter gave me an idea. There is a fantastic Belgian bar/restaurant not far from me – The Hopleaf – that I love. It’s been there forever and is fantastic – an outstanding beer selection and food to match. My favorite menu item is a rather unconventional choice – The CBJ, a twist on a peanut butter and jelly sandwich. Yep. I KNOW.
The CBJ is cashew butter and jelly, but that doesn’t begin to describe the wonderfulness of this sandwich. It’s amazing. A smear of cashew butter, a few slices of creamy raclette cheese and the kicker, a good smear of fig jam, grilled until golden brown and melty. It is fantastic. I took stock: I had the bread, I had the cashew butter (obviously) and I had the jam. A run to Whole Foods for the cheese and I was set. I made that sandwich and lunch was freaking fantastic. Once all the ingredients are on hand, it couldn’t be easier. It’s the love child of a PBJ and a grilled cheese and is way better than both.
A few thoughts as ingredients matter here:
- Bread – a sturdy sandwich bread is best. I used sourdough and it really is best. You wnt something tht will hold up to the smears.
- Cashew butter – freshly ground works better than jarred as it’s a bit looser and at the very least be sure it’s at room temperature for better spreadability. Almond butter works perfectly well too.
- Fig jam – I used Bonne Maman Fig Preserves because that’s what I had. It was fine, if a bit too sweet BUT I think a dark fig spread, like the kind you’ll find by the cheese counter, would be far tastier.
- Cheese – A mild melty cheese is called for here. The Hop Leaf uses raclette, a mild, gooey when melted cow’s milk cheese and it is perfect, however, it’s is not the easiest to find. Fontina would work well too.
- Technique – standard grilled cheese process here. Butter the bread, add the fillings and brown in a medium hot pan on the stovetop. If the bread browns too quickly and the cheese hasn’t melted fully, pop the sandwich into a 300°F oven for a few minutes to the desired meltiness.
STRESS THERAPY BAKING FACTOR: INSTANT PICK ME UP. I wasn’t feeling so hot before I made this. My apartment was a mess, there was laundry to be folded (which I dread) and the stack of unread magazines on my coffeetable was intimidating. I was overwhelmed. But I ignored it all and made this sandwich instead and felt instantly better for it. I even felt good about folding the laundry after lunch. Go figure.
nine years ago: Roasted Tomato & Asparagus Quiche
eight years ago: Bleu Mont Dairy, Peanut Butter Bars
seven years ago: Peterson Garden Project Round 2, Roasted Garlic Potatoes, Homemade Crème Eggs
six years ago: Popovers & Strawberry Butter, Pickled Ramps, Strawberries in Hibiscus Syrup
five years ago: Lemon Loaf Cake, Avocado Lime Tequila Popsicles
four years ago: Guinness Crème Anglaise
three years ago: Flourless Chocolate Cookies
two years ago: Spicy Mango Lemonade, Raspberry Speculoos Frangipane Tart, Blueberry Crumb Cake
last year: Parisian Gnocchi with Asparagus and Brown Butter, Creamy Radish Soup, Homemade Crème Fraiche
THE CB&J
The Hopleaf serves this with stilton mac-&-cheese and house-made potato chips. I opened a bag of chips and called it a day. You be you.
Makes 1 sandwich
1 Tablespoon unsalted butter, softened
2 slices sourdough bread
2 Tablespoons cashew butter (or almond butter)
pinch of flaky salt, like Maldon
2 Tablespoons fig jam
2 thin slices raclette (or mild smooth melty cheese like fontina)
- Lightly butter one side of each piece of bread and flip, butter side down, on a cutting board or plate.
- Spread one slice of bread with the cashew butter. Sprinkle with a pinch of flaky salt.
- Spread the fig jam on the other slice of bread and top with the cheese.
- Place the cashew butter piece of bread, cashew butter side down, on top of the fig jam/cheese.
- Heat a skillet over medium heat.
- Carefully transfer the sandwich to the pan and cook, over medium, until golden brown.
- Carefully flip the sandwich and cook until golden brown on the second side and the cheese has melted. Sometimes I’ll cover the pan to encourage melting. If the cheese hasn’t melted fully by the time the bread has browned, place in a 300°F oven for a few minutes.
- Cut in half and serve immediately.
STRESSCAKE 
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