PEANUT BUTTER AND PICKLE SANDWICH
This sandwich does not necessarily need a recipe, given its simplicity. But it's an unlikely pairing, is peanut butter and pickle, and sometimes that is what a recipe is for -- to prod you in a direction that you never considered. Dwight Garner, a book critic for The Times, makes a strong case for this, his favorite sandwich, calling it "a thrifty and unacknowledged American classic." The vinegary snap of the pickles tempers the unctuousness of the peanut butter, and it's an unusual pantry sandwich for when luncheon meats leave you cold.
Provided by Dwight Garner
Categories for one, lunch, quick, main course
Time 1m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- (To bump up the decadence level, you can toast the bread and spread butter on it before proceeding.) Spread peanut butter on both slices of bread.
- Place an overlapping row of pickles on one slice.
- Cover with the other slice. Consume.
GOURMET PEANUT BUTTER AND JELLY SANDWICH RECIPE
Could you ever imagine a peanut butter and jelly sandwich as decadent? Try this PB&J sandwich recipe at home.
Provided by Carroll Pellegrinelli
Categories Lunch
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Prepare peanut butter sandwich using desired jelly or jam . Make sure it isn't too runny because the sandwich will be heated and jam could leak out.
- Heat a frying pan to melt 1 tablespoon of butter. Tilt pan so butter covers pan evenly. This is key to get a perfectly crispy crust on the bread.
- Butter one side of sandwich. Place buttered-side down in the pan. If possible, place a steak weight or bacon press on sandwich so it cooks evenly. When one side is golden brown, butter other side. Turn sandwich over and place weight back on sandwich. The second side will cook faster because sandwich is already heated.
- Remove sandwich from pan, cut diagonally and serve immediately. Looking for other ways to perk up your beloved PB&J? Here are some other ways to enjoy this common childhood favorite:
Nutrition Facts : Calories 479 kcal, Carbohydrate 46 g, Cholesterol 31 mg, Fiber 3 g, Protein 12 g, SaturatedFat 11 g, Sodium 496 mg, Sugar 15 g, Fat 29 g, ServingSize One sandwich (1 serving), UnsaturatedFat 0 g
SUPER DELUXE PEANUT BUTTER SANDWICH
This is to a peanut butter sandwich what a supreme sundae is to an ice cream cone. Healthier than either, but wow. My favorite reward lunch. Melty, sweet, savory, peanutty....wow.
Provided by BrotherAdso
Categories Breakfast
Time 20m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Place bread under broiler to that one side toasts.
- Spread peanut butter on the toasted side of one slice, and spread creamed honey on the toasted side of the other slice.
- Place banana slices on the peanut butter slice.
- Press together to make a sandwich (the untoasted sides should be out).
- Toast in a toaster oven or on a hot skillet until the out-facing sides are nice and crispy.
- Dig in!
Nutrition Facts : Calories 479, Fat 18.8, SaturatedFat 3.9, Sodium 302.4, Carbohydrate 72.3, Fiber 8.4, Sugar 35.5, Protein 14.6
PEANUT BUTTER AND BANANA SANDWICH
Steps:
- Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread.
- Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot.
GRILLED PEANUT BUTTER AND JELLY SANDWICH
This is peanut butter and jelly with a twist. The kids will thank you for them.
Provided by Chasity
Categories Main Dish Recipes Sandwich Recipes
Time 13m
Yield 1
Number Of Ingredients 4
Steps:
- Heat griddle or skillet to 350 degrees F (175 degrees C).
- Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 35.5 g, Cholesterol 21.5 mg, Fat 12.5 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 427.2 mg, Sugar 9.1 g
BETTER PEANUT BUTTER SANDWICH
This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.
Provided by RAYNBOE
Categories Main Dish Recipes Sandwich Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 452.9 mg, Sugar 6.7 g
DELUXE PEANUT BUTTER SANDWICH COOKIES
I wanted to dress up a really good recipe I have for peanut butter cookies. I decided to make it into a sandwich cookie with a rich chocolate frosting in the middle. Wow! What a hit. Loved and requested from far and wide. These are popular any size...but they work well and are almost preferred BIG. Definitely, tested and...
Provided by Amy Alusa
Categories Chocolate
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Prepare sheets of foil for cookies to cool on.
- 2. Combine peanut butter, shortening, sugar, milk and vanilla. Beat until well blended. Add egg and beat just until blended (do not over beat, it makes cookies tough).
- 3. Combine flour, salt and baking soda. Sift, or if you do not own a sifter, just whisk it really well, until you are sure it is well integrated.
- 4. Add to creamed mixture at low speed. Mix just until well blended. Place round balls (about 2-2 1/2" in diameter for big cookies onto an un-geased cookie sheet, about 2 inches apart. Try to make the balls uniform in size. Flatten with the tines of a fork, going vertical and crossing over horizontally (trademark of peanut butter cookies). Flatten each cookie to about 3/8" thick. Bake for 10-13 minutes until barely set and edges just almost brown. Remove from oven and allow to rest on sheets for about 2 minutes. Remove to foil sheets to continue cooling (cookies will continue to cook a little after being removed from the oven, on the cookie sheets and on the foil.
- 5. Frosting Filling: 1/2 cup butter, a little softened, but not a lot 2 3/4 cups powdered sugar 3/4 cup cocoa powder (I use Hershey's) 1/2 cup evaporated milk (not condensed) pinch of salt
- 6. For Frosting: Beat butter until smooth. Whisk together thoroughly the baking cocoa, and salt with the powdered sugar. Add the cocoa mixture and beat, adding some milk alternately. End with dry mixture. Add a very little more milk if desired to preferred consistency. A little bit thick is best for sandwich cookies, to prevent dripping and oozing.
- 7. Make sandwich cookies, by frosting one cookie generously, but about 1/4 an inch from the edge all around. Place a similar sized cookie on top and press gently. Voila!
DELUXE PEANUT BUTTER & HONEY SANDWICH
Release your inner child!! Or feed your actual child. This is a super sandwich for adults and kids alike, and makes a healthy breakfast, lunch, or snack. I modified this from a slightly more ridiculous recipe in Vegetarian Times. I use a George Foreman Grill, but if you don't have one you can just butter the outsides of the bread and make it in a frying pan.
Provided by chiclet
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix the peanut butter and honey together, and spread on one slice of bread.
- Sprinkle raisins over peanut butter, layer apple slices on top and sprinkle with cinnamon-sugar.
- Toast in George Foreman grill, panini grill or frying pan until the bread is toasty and the peanut butter is a little gooey.
Nutrition Facts : Calories 337.4, Fat 10.6, SaturatedFat 2.2, Sodium 300, Carbohydrate 57.1, Fiber 6.9, Sugar 28.3, Protein 10
CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Provided by Kendra Vaculin
Categories Ice Cream Butter Vanilla Egg Peanut Butter Dessert Frozen Dessert Summer Father's Day Fourth of July Quick & Easy Vegetarian Bake Freeze/Chill Freezer Food Chocolate Memorial Day Labor Day
Yield Makes 16 sandwiches
Number Of Ingredients 12
Steps:
- Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
- Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
- Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
- Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
- Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
- Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
- When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.
DELUXE PEANUT BUTTER AND JELLY SANDWICH
Make and share this Deluxe Peanut Butter and Jelly Sandwich recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Lay the two slices on a clean work surface. To one of the slices, spread the peanut butter and to the other slice, spread the strawberry jam.
- Sprinkle the granola over the peanut butter and layer the strawberry slices over the granola covered peanut butter.
- Top with the strawberry jam covered piece of bread and enjoy.
Nutrition Facts : Calories 513.6, Fat 5.4, SaturatedFat 1, Sodium 294, Carbohydrate 109.4, Fiber 4.2, Sugar 58.6, Protein 6.6
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