Veggie Peanut Butter Sandwich

Total Time
3mins
Prep 3 mins
Cook 0 mins

Think of the combination of flavors in a Thai-type food with peanut sauce, that is how this sandwich was born. I had just a few spinach leaves, not enough for a salad. Ditto for my bean sprouts. I had bread, peanut butter ... voila! A sandwich.

Ingredients Nutrition

  • 2 slices whole grain bread
  • 14 cup fresh baby spinach leaves
  • 14 cup bean sprouts (or use your favorite kind of sprouts)
  • 2 tablespoons peanut butter
  • 1 teaspoon sriracha sauce (more or less, to your taste)
  • 1 tablespoon cilantro, chopped (optional)

Directions

  1. Lightly toast the bread.
  2. Spread peanut butter on one slice, sriracha hot sauce on the other slice.
  3. Layer spinach, sprouts and cilantro in-between.
  4. Press sides together.
  5. Yum.
Most Helpful

5 5

This was a recipe I had fun customizing. First I lightly grilled hoagie rolls, added a spoonful of homemade satay sauce, small square of grilled tofu (with a simple oil-lemongrass wet rub), spinach, slice of cucumber, grated carrot, more satay sauce and finally a mixture of fresh cilantro, basil and mint. Yum! These were served open faced, too. Served with fresh corn on the cob and locally grown fruit: watermelon, berries, peaches. Reviewed for ZWT 8.

4 5

I enjoyed this for lunch today but added a grilled chicken cutlet and used whole wheat toast. I also used a small amount of chili sauce for the sriracha. This is a very tasty Thai sandwich and the bean sprouts add a nice crunch. This sandwich is a bit unusual, but very good.

5 5

Thanks to your creativity, the world now has a great Thai sandwich! :) Made as directed, except I doubled the sriracha sauce -- don't do it unless you want to burn the inside of your mouth! lol! I think this would also be good inside a pannini maker in place of having the bread toasted! Thanks, Susiecat Too! Made for Photo Tag.