Proper Peanut Butter & Jelly Sandwich

Method

1. Preheat the oven to 220°C fan / 475°F and leave the frozen berries to thaw in a small bowl.
2. Transfer the peanuts to a large baking tray, making sure the peanuts are not on top of each other. Roast them in the oven for 5-8 minutes for an added 'deep rich' roast, checking them occasionally so they don't burn. We also remove the peanuts halfway through and give the tray a good shake to make sure they roast evenly.
3. Remove the peanuts from the oven when they’re dark golden brown and place a quarter of them in the food processor. Pulse a few times until they've broken down into chunky pieces, then transfer to a mixing bowl.
4. Add the remaining roasted peanuts to the food processor and process until completely smooth. This will take around 5 minutes. Combine the smooth peanut butter with the crunchy peanuts and mix with a spoon.
5. Butter two slices of the bread, then turn them butter-side down and spread a generous tbsp of peanut butter on one side, followed by a tbsp of jam. Place half of the frozen berries on top, then close the sandwich with the other slice of bread (butter-side up). Repeat this step for the second sandwich. Store the leftover peanut butter in an airtight container and use within a month.
6. Place a frying pan on a medium-high heat. Once hot, add one of the peanut butter sandwiches and fry (without oil) until both sides are golden brown. Use a fish slice to press down on the sandwich while they're frying to ensure it toasts evenly. Repeat for the remaining sandwich, then serve!