Peanut Butter Plus Sandwiches Food
PEANUT BUTTER-PLUS SANDWICHES
This is an energizing snack or lunch. The spread for these can be mixed up ahead of time and stored in the refrigerator for several days. From Cooking Light (July 2006).
Provided by Vino Girl
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine peanut butter and honey in a small microwave-safe bowl.
- Microwave at high for 20 seconds.
- Stir in banana, raisins, and sunflower seeds.
- Spread about 1/4 cup peanut butter mixture on each of 4 bread slices.
- Top with remaining bread slices.
- Lunch serving = 1 sandwich, Snack serving = 1/2 sandwich.
Nutrition Facts : Calories 326.1, Fat 9.1, SaturatedFat 1.9, Sodium 321.4, Carbohydrate 53.6, Fiber 6.5, Sugar 24.4, Protein 11.6
PEANUT BUTTER CUP GRILLED SANDWICH
A grilled peanut butter and chocolate sandwich. We used to make these camping in a pie iron over a campfire. It was one of our favorites. Modified it for home.
Provided by D J
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Spread 1 teaspoon of margarine onto one side of each slice of bread. Put the margarine sides together. This is to keep from getting margarine on your hands when spreading peanut butter. Spread peanut butter over one slice of bread, and sprinkle chocolate chips onto the peanut butter. Remove the other slice of bread from the back of the peanut butter slice, and place margarine side out over the peanut butter and chocolate chips.
- Place a skillet over medium heat. Fry sandwich until golden brown on each side, 2 to 3 minutes. Cool slightly before cutting in half.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 21.7 g, Fat 13.9 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 4 g, Sodium 271.7 mg, Sugar 8 g
PEANUT BUTTER CUP SANDWICH
This is a simple lunch and/or snack that I make frequently when I'm in need of something sweet and can't justify eating anything "worse!" Depending on the labels for the English muffins that you buy, this meal can be a great source of protein and fiber, though you wouldn't know it from the taste! I think it would make a great lunch box sandwich for kids as well. I grew up hating peanut butter but I think I might have changed my mind if I'd had this idea earlier in life!
Provided by queenofeats
Categories < 15 Mins
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast the English muffin halves under a broiler or in a toaster. I find that my toaster's bagel setting helps to keep the cut sides crispy while leaving the outsides nice and soft.
- I recommend doing the next few steps with the muffin as hot as possible out of the toaster/oven. I'm sure this would be good cold too, but something about the heat just turns this into a lovely gooey mess instead of just a plain old sandwich! Even if you need to refrigerate the sandwich later, I recommend building the sandwich hot first.
- Spread half of the peanut butter on each muffin half. If you're working with a hot muffin this should result in the peanut butter almost starting to melt.
- Drizzle half of the honey over each muffin half. You can "eyeball" this amount if you have the traditional bear-style honey like I do.
- Sprinkle half of the chocolate chips over each muffin half. Try to spread them out. If you're working with a hot muffin this will result in the chocolate chips melting into the peanut butter, so the more area you cover, the more chocolate you'll get with each bite!
- I usually serve this open face style, but if you're making a sandwich, just press the two halves together at this point.
- Serve with dollops of whipped topping on top, or if you're doing this sandwich style, just include some for dipping. If you're able to enjoy this hot, the whipped topping will melt all over the muffin and make things even more messy, but oh so good!
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