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.
- 2 slices whole grain bread
- 1⁄4 cup fresh baby spinach leaves
- 1⁄4 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)
- Lightly toast the bread.
- Spread peanut butter on one slice, sriracha hot sauce on the other slice.
- Layer spinach, sprouts and cilantro in-between.
- Press sides together.
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.
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.
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.