I’ve written about my love for peanut butter. Today I’ll share, mostly in photographs, an updated - you might say sophisticated - peanut butter sandwich I created last week when I learned it was National Peanut Butter day.
Think about it. Peanut butter doesn’t really sound like it should go with jelly. But it does. Keep an open mind when you play with your food. This was a tasty treat, even though the ingredients may not sound like they go together. Use this recipe as inspiration to put your own spin on a time-honored classic sammie.
Here are the ingredients I chose to update my Peanut Butter Sammie:
I typically like Simply Jif peanut butter, it has a bit less fat, salt, etc. But Sam’s Club only had a two pack of original Jif.
Whole wheat sandwich thins or bagel thins. Any crusty bread you’d like to toast will work.
Peanut Butter. Creamy or crunchy. It’s your sammie!
Bacon. I like mine center cut and crisp (thus the cute bacon press).
Sun dried Tomatoes. A splash of olive oil to saute.
Jalapeno Pepper slices. (Not pictured. Added after first bite. It is an option, but it really added a nice kick of flavor!).
Fry your bacon to your liking. Again, I like mine crisp. I used three pieces of center cut bacon per sammie. Drain well.
Toast your chosen bread option. strictly optional, however, I really like how it melts the peanut butter. Note, if you choose a bagel thin, the sammie will drip a bit of peanut butter goodness. Have napkins ready!
While the bread is toasting and bacon is frying, saute the sun dried tomatoes in a splash of olive oil on medium heat. This just takes a minute or two. I happen to like mine a bit blackened.
When your sammie bread is toasted, slather with peanut butter. I did both sides. Again, it is your sammie!
Slice and enjoy!
It really has a gourmet cafe flavor. Don’t be scared to try new combinations.I can imagine grilled chicken, portabella mushrooms, a slice of roasted turkey or ham would work well on this sammie too. Peanut butter makes everything better!
Once you try this sammie, let me know what you think. If you add other ingredients, I’d love to know.