Unless you’re Jamie Deen, you probably need to have a kid around to make yourself one of these melty, divine sandwiches. Add banana instead of jam and you’ve got yourself Elvis’s favorite sandwich.

　　

Ingredients

serves 4 kids to 2 adults

　　2 tablespoons sugar

　　1 1/2 tablespoons ground cinnamon

　　4 tablespoons (1/2 stick) unsalted butter

　　8 slices white bread

　　6 tablespoons favorite jam

　　6 tablespoons creamy peanut butter

　　

Step 1

In a small bowl, combine the sugar and cinnamon.

　　

Step 2

Spread the butter on one side of each bread slice. Flip 4 slices over and spread them with the jam. Flip the remaining slices over and spread them with the peanut butter. Sandwich together the jam slices and the peanut butter slices, keeping the buttered sides of the bread facing out.

　　

Step 3

Heat a large skillet over medium-low heat. Add the sandwiches and sprinkle the cinnamon sugar over the tops. Cook for 2 to 3 minutes, or until the bottoms are golden brown. Flip the sandwiches over and sprinkle the tops with cinnamon sugar. Continue to cook for 2 to 3 minutes, or until the bottoms are golden brown.

　　

Step 4

Remove the sandwiches from the skillet and cut into quarters. Serve, with the crusts on or off, depending on your child’s preference.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.