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)

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.

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