I'm going to tell you something now, and I want you to not freak out too much. You know that childhood staple known as the Peanut Butter and Jelly Sandwich? Well, the first time I tried it was when I was 18 years old.

It's true. Due to a jam aversion on SpyMom's part (I know, odd but true) I never had the classic sandwich combo, instead growing up eating crunchy Skippy peanut butter, no jelly, on rye bread (the kind with no caraway seeds). I realize this may sound odd, but I didn't know there could be another way.

But then, in college, upon learning that I'd never sampled the classic combo, some friends whipped me up a peanut butter and jelly sandwich on wonder bread. And to me, it tasted...sweet. But it wasn't quite right: it was almost-dessert, but masquerading as a sandwich. Honestly, I didn't care for it.

However, what I discovered is that when you embrace that sweetness and take it to the next level--namely, by using pound cake instead of bread, and then pan-frying the whole thing, you get a sweet sandwich that is comfortable being served a la mode, and deliciously decadent and indulgent.

Here's how you can make it happen at home.

Fried Peanut Butter and Jelly Poundcake Sandwiches

Makes about 6 sandwiches (can be cut into fourths for more delicate appetites)

1 pound cake loaf (I used an iced lemon pound cake from Metropolitan Market)

1 stick of butter

12 tablespoons peanut butter (2 per sandwich); I used Peanut Butter and Co.'s The Bee's Knees

6 tablespoons jam or preserves of your choice (1 tablespoon per sandwich)

Procedure