Very Modified "now Don't Go "eeewww!!" Before You
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 4.92 ml peppercorn
- 1 medium tomatoes, sliced thickly
- 4.92 ml olive oil
- 1 slice bread (preferably wholewheat or rye meal)
- 14.79 ml peanut butter
- 4.92 ml olive oil
- 2.46 ml salt, if desired
directions
- Grind your peppercorn with a pestle and mortar. Don't make it very fine, just crush it a little. Trust me, once you start grinding your own pepper, you'll HATE commercial black pepper.
- Mix the olive oil with your ground pepper. Rub it all over your tomato slices. Leave it in the fridge, preferably overnight.
- Spread peanut butter on one side of your bread. The thicker, the better.
- Heat a pan, then grease it with your olive oil. Place your bread, peanut butter side up on the pan to toast it.
- After about a minute or so, turn over so peanut butter side is down.
- After about a minute, flip your bread onto a plate (or paper towel), peanut butter side up.
- Place your tomatoes on your pan. Cook both sides until they're a little browned.
- Place your cooked tomatoes on the peanut butter side of your bread. Sprinkle a little salt, if desired.
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