Adult PB&J: The Delectable Combination of Sautéed Grapes on Almond Butter Toast

I didn’t have a PB&J until I was 21. And when I finally did (a grape and peanut butter Uncrustables, thank you very much), it blew my mind.

I quickly graduated to homemade peanut butter and jelly sandwiches, but I didn’t think there was any more room for improvement—until I tasted the Sautéed Grape and Almond Butter Toast recipe from The Complete Plant Based Cookbook. 

I first tried it in early 2020, when Test Cook Sam Block called us into the test kitchen to try her in-development recipe for sautéed grape toast. I was intrigued. (My favorite restaurant growing up was a taxidermy-themed steakhouse, so “plant-based” wasn’t exactly my brand, but everything coming out of the kitchen for this book had been shockingly impressive.)

Sure enough, this was the grown-up PB&J I didn’t know I needed. With its slices of crusty bread slathered in creamy almond butter and decorated with warm, sugary grapes, this loaded toast takes America's most popular sandwich to whole new heights.

I have since made Sam’s toast at least once a month for over a year, and I spread the gospel of sautéed grape and almond butter toast whenever I get the chance. It’s deceptively simple, so you have to trust me and make it. Here’s how you do it.

• Toast your bread to a deep golden brown. (We use the broiler, which lets us toast four slices at once for only a minute or two per side.)
• Sauté grapes with a bit of sugar, a pinch of salt, and lemon juice in a nonstick skillet over medium-high heat until softened. The secret ingredient here is a sprinkle of fresh thyme to really kick that grapey flavor out of childhood and squarely into herbaceous, grown-up territory (it has a mortgage and everything).
• Spread your almond butter evenly over the bread, pile on those melty grapes and their delicious juice, then sprinkle with toasted almonds and a little extra thyme.

From The Complete Plant Based Cookbook

Serves 4

• 1 tablespoon refined coconut oil or unsalted butter
• 1 pound seedless red grapes, halved (2⅔ cups)
• 1 tablespoon sugar
• 1½ teaspoons minced fresh thyme, divided
• ⅛ teaspoon table salt
• ½ teaspoon grated lemon zest plus 1 teaspoon juice
• 4 (½-inch-thick) slices crusty bread
• ½ cup almond butter
• ¼ cup sliced almonds, toasted

1. Adjust oven rack 4 inches from broiler element and heat broiler. Melt oil in 12-inch nonstick skillet over medium-high heat. Add grapes, sugar, 1 teaspoon thyme, and salt, and cook, stirring occasionally, until grapes begin to soften and juices thicken, about 7 minutes; transfer to bowl, stir in lemon zest and juice, and set aside to cool slightly.

2. Meanwhile, arrange bread in single layer on rimmed baking sheet. Broil until bread is deep golden and toasted on both sides, 1 to 2 minutes per side.

3. Spread almond butter evenly over toasts and, using slotted spoon, top with grapes. Drizzle with grape juice to taste and sprinkle with almonds and remaining ½ teaspoon thyme. Serve.

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