GRILLED ALMOND BUTTER, CHOCOLATE, and RASPBERRY SANDWICH

image MAKES 2 SANDWICHES

Like a good ol’ PB&J? You’ll love this spin on the classic. Almond butter stands in for peanut butter, fresh raspberries brighten up the berry jam, and chocolate makes it all the more awesome. Plus the whole thing gets hot, melty, and crispy on the griddle.

4 slices whole-grain bread

3 tablespoons plant-based butter, softened

¼ cup almond butter

3 tablespoons berry jam, your favorite kind

½ cup fresh raspberries

1 tablespoon shaved or chopped dark chocolate

¼ teaspoon sea salt

A few mint leaves, torn by hand

image Spread one side of each slice of bread with a small amount of butter, saving 1 tablespoon butter for the pan. Flip over the bread slices. Spread the almond butter on the unbuttered sides of 2 slices. Then spread the jam on the unbuttered sides of the other 2 slices. Top the almond butter with a layer of fresh berries, packing the berries in tight. Sprinkle the shaved chocolate, salt, and mint over the berries, then invert the jammy bread over the top.

image Heat a heavy pan (such as cast iron) over medium heat. Add the reserved 1 tablespoon butter, swirling to coat the pan. (This extra bit of butter helps make sure the edges of each sandwich get crispy.) Put the sandwiches in the pan and cook until golden brown, 2 to 3 minutes per side, pressing just a little bit with a spatula to gently compress the sandwiches.

image Slice on a diagonal and serve warm.

OPTION

image If you can’t find fresh raspberries, use whatever fresh berries come into your market.