📝 About This Recipe
Born in Massachusetts in the early 20th century, the Fluffernutter is a whimsical American classic that balances salty, creamy peanut butter with airy, sweet marshmallow crème. This version elevates the childhood staple by using thick-cut brioche and a hint of sea salt to create a sophisticated yet playful texture profile. It is the quintessential comfort food, offering a gooey, cloud-like experience that appeals to the young and the young-at-heart alike.
🥗 Ingredients
The Foundation
- 4 slices Brioche or thick-cut white bread (approx. 1-inch thick for structural integrity)
- 2 tablespoons Unsalted butter (softened to room temperature)
The Creamy Core
- 6 tablespoons Creamy peanut butter (high-quality, no-stir variety works best)
- 6 tablespoons Marshmallow fluff (crème) (original vanilla flavor)
- 1 pinch Maldon sea salt (to balance the sweetness)
Gourmet Add-ins (Optional)
- 1 teaspoon Honey (for a floral drizzle)
- 1/2 piece Banana (thinly sliced into rounds)
- 1/8 teaspoon Cinnamon (ground)
👨🍳 Instructions
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1
Place your bread slices on a clean cutting board and lightly butter one side of each slice using the softened unsalted butter, ensuring edge-to-edge coverage.
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2
Heat a non-stick skillet or griddle over medium-low heat for about 2 minutes until evenly warmed.
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3
While the pan heats, flip two slices over so the buttered side is down. Spread 3 tablespoons of creamy peanut butter evenly across the dry side of these two slices.
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4
On the remaining two slices, spread 3 tablespoons of marshmallow fluff on the dry side. Pro-tip: Wet your spoon or spatula slightly to prevent the fluff from sticking.
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5
Sprinkle a tiny pinch of sea salt over the peanut butter layers to enhance the roasted nut flavor.
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6
If using bananas, layer the thin rounds over the peanut butter side now, slightly overlapping them for full coverage.
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7
Carefully close the sandwiches, ensuring the buttered sides are facing outward (one on top, one on bottom).
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8
Place the sandwiches into the warm skillet. You should hear a very gentle sizzle.
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9
Toast for 2-3 minutes on the first side. Use a spatula to press down lightly, encouraging the fluff and peanut butter to begin their iconic 'melt' into one another.
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10
Flip the sandwiches carefully once the bottom is a deep golden brown. The marshmallow fluff will become more fluid, so move quickly!
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11
Toast the second side for another 2 minutes until the bread is crisp and the fillings are warm and gooey.
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12
Remove from the heat and let the sandwiches rest for exactly 60 seconds. This allows the molten sugar in the marshmallow to set slightly so it doesn't run out when cut.
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13
Slice diagonally with a serrated knife using a gentle sawing motion to avoid squishing the airy bread.
💡 Chef's Tips
Use 'no-stir' peanut butter to prevent the sandwich from becoming too oily during the heating process. If the marshmallow fluff is too sticky to spread, microwave the jar (lid off) for 5-10 seconds to soften it. For an extra crunch, use chunky peanut butter or add a sprinkle of crushed pretzels inside. Avoid high heat; the sugar in the marshmallow burns quickly, so low and slow is the secret to a perfect golden crust. Always use a serrated knife for the final cut to maintain the sandwich's height and fluffy texture.
🍽️ Serving Suggestions
Serve alongside a cold glass of whole milk or a dairy-free almond milk to cut through the richness. Pair with crisp red apple slices for a tart, crunchy contrast to the soft sandwich. A side of salty potato chips creates the ultimate sweet-and-savory lunch experience. For a dessert twist, serve with a small scoop of vanilla bean ice cream while the sandwich is still warm. Dust lightly with powdered sugar for a beautiful, bakery-style presentation.