Peanut butter and grape jelly are a terrific combo—the nutty spread pairs beautifully with the sweet jelly. But sometimes you get bored with the same old thing and want something a little different. Here are three delicious twists on the classic PB&J…
Melted Banana and Peanut Butter Sandwich
This warm sandwich makes a great lunch on a chilly afternoon.
1 Tablespoon butter
1 teaspoon ground cinnamon
2 slices whole-grain bread
1 Tablespoon crunchy peanut butter
Peel the banana, and cut it into half-inch slices. Melt the butter in a skillet over low heat. Add the banana slices, and sauté until slightly soft, about three to four minutes, turning them over as they cook. Sprinkle with the cinnamon, and toss well. Toast the bread. Spread with peanut butter. Spoon the banana slices and sauce from the skillet over the top. Cover with the remaining slice of bread. Cut in half. Serves one.
Spicy Sunflower-Seed Butter Sandwich
This sandwich is perfect for people who can’t have peanut butter or tree nut spreads. It has a wonderful nutty flavor from the sunflower seeds. If a ripe peach isn’t available, you can substitute a plum, mango, apricot or frozen peach slices, thawed.
1 whole-wheat English muffin
2 Tablespoons sunflower-seed butter
½ small ripe peach, pit removed and sliced
1 Tablespoon hot pepper jelly
Toast the English muffin. Open and spread the inside of one half with the sunflower-seed butter. Place the peach slices on the butter. Spread the other inside half of the English muffin with hot pepper jelly. Close the sandwich. Serves one.
Chocolate, Raspberry Almond-Butter Sandwich
This delicious pressed sandwich is healthy enough for lunch but decadent enough to be dessert.
1 Tablespoon soft butter
2 slices whole-wheat bread
2 Tablespoons almond butter
2 Tablespoons fresh raspberries
¼ cup dark or semisweet chocolate chips
Spread the butter on one side of each piece of bread. Turn the slices over, and spread one slice with almond butter. Place the raspberries over the almond butter. Sprinkle the chocolate chips over the raspberries. Cover with the remaining bread slice, butter side up.
Heat a nonstick skillet over medium heat, and add the sandwich (the buttered side will be touching the skillet). Gently press the sandwich with a spatula. Cover with a lid, and cook two to three minutes until the bottom is golden. Turn the sandwich over, cover and cook another two minutes. The chocolate should be melted and the bread golden. Remove and cut the sandwich in half. Serves one.