Veggie Peanut Butter Sandwich

READY IN: 3mins
Recipe by Susiecat too

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.

Top Review by COOKGIRl

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.

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)


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a