Make a splash at lunchtime and try making this fin-tastic version of the classic peanut butter and jelly sandwich.
Weekdays at 11AM on Nick
Spoon the peanut butter and jelly into separate plastic resealable bags. Press out the excess air and seal the bags completely.
Using an oval-shaped cookie cutter, cut out four 3 1/2-inch and four 1 1/2-inch ovals from the bread slices. Cut four 1 1/2-inch triangles from the scraps to make the fins.
Snip a small (1/4 inch) corner from each of the bags with the peanut butter and jelly. Squeeze some of the peanut butter, then jelly onto one slice of bread. Add a top slice to complete the sandwich. Cut the small ovals in half lengthwise to make the fins.
Using the photo as a guide, arrange the pieces on serving plates and use the large piece for the body, the half ovals for the fins on top and bottom of body, and the triangle piece for the fins. Pipe a few squiggly lines of peanut butter and jelly on top of the sandwich as scales and fins. Pipe a few lines on the plate. Add the dark raisin for the eye and the golden raisins as the bubbles.
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