This play on the classic sandwich by Grant Achatz features neither peanut butter nor jelly but tastes just like the familiar combination.
Slideshow: Grant Achatz Recipes
Preheat the oven to 325°. In a small bowl, using a fork, crush the peeled grapes. Stir in the minced tarragon and vinegar. Season with pepper.
Brush the baguette slices with the peanut oil and toast in the oven for 8 to 10 minutes, until they are crisp. Top with the crushed grapes, sprinkle with Maldon salt and serve.
Blis Elixir is a brand of aged sherry vinegar. It’s available at blisgourmet.com.