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    You are in: Home / Recipes / Veggie Peanut Butter Sandwich Recipe
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    Veggie Peanut Butter Sandwich

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 25, 2012

      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.

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    • on November 21, 2008

      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.

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    • on November 07, 2008

      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.

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    Nutritional Facts for Veggie Peanut Butter Sandwich

    Serving Size: 1 (123 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 336.0
     
    Calories from Fat 162
    48%
    Total Fat 18.0 g
    27%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 418.6 mg
    17%
    Total Carbohydrate 31.2 g
    10%
    Dietary Fiber 6.3 g
    25%
    Sugars 7.1 g
    28%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    sriracha sauce

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