What kid (or grown-up, for that matter) wouldn't love this ooey-gooey sandwich? Serve the souped-up peanut butter and jelly sandwiches with fresh fruit.
2/3 cup 2% reduced-fat milk
1 large egg, lightly beaten
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices white whole-wheat sandwich bread
1/2 cup strawberry preserves
6 tablespoons creamy peanut butter
1 tablespoon canola oil, divided
1 tablespoon powdered sugar
How to Make It
Combine first 5 ingredients in a medium shallow dish, stirring well with a whisk. Place bread slices on a flat surface. Spread 2 tablespoons preserves over each of 4 bread slices, and spread 1 1/2 tablespoons peanut butter over each of the remaining 4 bread slices. Assemble sandwiches. Carefully dip 2 sandwiches in milk mixture, turning to coat.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Place coated sandwiches in pan; cook 2 minutes on each side or until toasted. Remove sandwiches from pan. Repeat procedure with remaining oil, 2 sandwiches, and milk mixture. Sprinkle powdered sugar evenly over sandwiches; cut each sandwich in half diagonally.