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 

2002 Best New Chef Grant Achatz
Grant Achatz
July 2013

Gallery

Credit: © Chris Court

Recipe Summary

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Notes

Blis Elixir is a brand of aged sherry vinegar. It’s available at blisgourmet.com.

Suggested Pairing

Juicy sparkling rosé: NV Scharffenberger Brut Excellence.

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