A delicious twist to the classic PB&J

PB&J recipe


  • 1 Entenmann's Pound Cake
  • 1 jar Strawberry Preserve
  • 1 jar Chunky Peanut Butter
  • 1 1/2 Gallon Box(carton) of French Vanilla Ice Cream
  • 2 tsp Butter (Margarine does not Brown Well)
  • 2 tsp Vegetable Oil

Cut the Pound Cake Horizontally into Slices approximately 3/4 inch thick

Warm the Peanut Butter in a metal bowl on top of a simmering Pot of Water.

Remove the Packaging from the Ice Cream

Slice the ice Cream into 3/4 inch Slices and put back in the freezer

Lay the bottom slices of pound cake on a baking sheet that will be going into the freezer

Spread the peanut butter evenly across the bottom slices.

Place the ice cream on top of the peanut butter.

Spread the Strawberry Preserves on the top Slices of Pound cake.

Top the Ice Cream and Place the baking sheet back in the freezer.

When Cold and Hard take the baking sheet out of the freezer.

Trim the Sandwich into the shape you would like (remember to leave the pieces large enough so the ice cream won't melt fast.

Wrap individually and place back into the freezer.

When you are ready to serve.

Warm a Teflon coated pan to medium- medium high.

Place 1 tbsp butter & 1 tbsp. vegetable oil (not extra virgin olive oil) in the pan.

As the butter melts place the cake in the pan and brown the PB&J like you would a grilled cheese sandwich.

Slice and serve right away.

If you run into a timing delay just place back in the freezer and serve fully cold when ready.

Serve with Strawberry Puree (Preserves in a blender with a touch of water or OJ to thin the consistency). You can also top with chopped peanuts, fresh whipped cream, and fresh strawberries.

If you just can't get it right, come by Sauce.

About Chef Ben Paula:
Chef Ben Paula fell in love with the kitchen growing up cooking with his dad in their family home in Massachusetts. While attending Endicott collage out side of Boston, Ben got his 1st chance to directly influence the output from a restaurant kitchen while creating daily menus as Sous Chef for the Wild Horse Cafe. He liked the challenge and the satisfaction of creating the dishes, and knew eventually he wanted to open his own restaurant. While assisting world renowned "Fear no Ice" ice carving performers with an exhibit at the Vail Cascade resort, Ben caught the eye of Chef Jesse Llapitan. Chef Llapitan offered him a position at the four-diamond Vail Cascade Resort and a year and a half later invited Ben to join him as Banquette Chef for the grand opening of the St. Regis Hotel in Los Angeles. Following a tremendously successful opening Chef Ben was asked to take over as Executive Sous Chef at the Universal Sheraton where he gained invaluable experience in catering and event execution. Ben then decided it was time to return to the more intimate restaurant scene and left the hotel industry, moving to San Francisco in 2003 where he revitalized the menu at Charlie's on Union. After serving as Chef and GM for Charlie's, Ben decided the time had come and struck out on his own with Sauce in Hayes valley.

From blazing chainsaws and 400 lb blocks of ice, to razor sharp knifes and blistering sauté pan's Chef Ben rises to any challenge, and creates from the heart. In his first restaurant venture he does a bit of everything; from personally hand crafting the redwood bar during construction, to delivering the extra ladle of gravy to a table in need. Chef Ben's love comes through in every aspect of Sauce and his food and personality resulted in its ranking #2 in the "Best new Restaurant" category of San Francisco Magazine's 2004 readers' poll. Signature Chef Ben dishes, ranging from portabella mushroom fries to bacon wrapped meatloaf, will warm your heart as well as fill your belly, and like Ben himself, always deliver just a little more than you expect.

Sauce Restaurant
131 Gough Street
San Francisco, CA 94102
(415) 252-1369

Sauce is a popular restaurant in the Hayes Valley neighborhood of San Francisco, which specializes in gourmet and creative interpretations of American comfort food, along with cocktails, drinks, and a great crowd.

Sauce is currently offering a 3 course Prix-Fixe menu for $30 every Sunday, Monday and Tuesday. On those days, bottles of wine are also 30% off.

About the book: "Sexy Dishes"
"SEXY DISHES: A Guide to Who's Hot in the Kitchen" spotlights some of the most enervating and energizing chefs, bartenders and chocolatiers on the local Bay Area food, wine and restaurant scene. These culinary artists inspire passion, adoration and action in their customers and fans. The SEXY DISHES book includes over 25 in-depth personal profiles, as well as specially selected sexy recipes that will charm you and your special friends.

Download a PDF sample from the book here

Buy the book on Amazon: Sexy Dishes

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