These vegan quesadillas are the perfect nutrient-dense lunch for both kids and adults. They’re great eaten hot or at room temperature, which makes them an easy make-ahead entrée for packed school lunches. These are satisfying as is, but for even more creaminess add soft goat cheese before cooking. If you like quesadillas with a kick, add an extra teaspoon of chipotle paste.
Have you ever had a peanut butter burger? Basically it is a burger slathered with peanut butter instead of cheese and other toppings. I grew up eating these burgers at a local restaurant named Bearden’s in the town where I grew up, in Rocky River, Ohio. Seriously, it is one of the best burgers out there and if you live anywhere near Rocky River, you have to check it out!
I now live in Colorado, but I make peanut butter burgers at home all the time. My idea for this burger was one-upping the originally peanut butter burger. And by one-upping I mean adding the ultimate burger toppings. Beer caramelized onions, Gruyere cheese and bacon!! Yes, and then you top it all off with a heavy drizzle of peanut butter! It is insane and delicious!
As a child growing up in South Africa, I used to read American Archie comics with total fascination. The things the characters talked about always seemed so exotic to me – even simple things like root beer and peanut butter and jelly sandwiches. I had not yet learned that jelly was the American version of our jam – and besides, we always ate our peanut butter sandwiches with golden syrup! These sandwiches still give you the caramelized syrup to go with your peanut butter, but also add a deliciously healthy twist with apple slices. This makes a great weekend breakfast treat!
My inspiration for this beautiful brunch dish was classic Eggs Benedict: an English muffin topped with ham, poached egg, and Hollandaise sauce. This egg-free version makes fun use of apricot instead of poached egg, and a deliciously creamy peanut sauce instead of Hollandaise. Be sure to taste an apricot from the bunch you’re using to make sure they’re sweet; otherwise, to make the dish a bit sweeter, you could spread a layer of Peanut Butter & Co. Awesome Apricot Preserves onto each English muffin half before topping with roasted apricot. And if apricots aren’t in season, you can use canned, drained apricot halves instead (no need to roast them!).
Up until a month or so ago I had never heard of a Croque Madame sandwich, but I came across a photo of one and was kind of blown away. It is like a grilled cheese, but so much better. The sandwich has a béchamel sauce, ham, more cheese and an egg on top. Obviously, I had to make it, but with my own twist. I swapped the ham for bacon and let’s just say it was better than good. It was awesome!
That got me to thinking about swapping the béchamel for something. That something being peanut butter. I know it sounds crazy, but you guys, I promise it is so good. Just try me, you are going to love it. Nothing beats the combo of peanut butter and bacon!
Bite into this burger and you’ll be pleasantly surprised by the warm, melty peanut butter center!
The gooey peanut butter filling in these stuffed burgers is made by forming ground sirloin patties around frozen balls of peanut butter! As they’re grilled the frozen center melts to create a creamy like sauce that pairs deliciously with the rich ground beef.
Everyone knows that chocolate and peanut butter are the very best of friends, which is what makes Dark Chocolate Dreams peanut butter so irresistibly delicious.
Here, I’ve used it as the base for a super-rich, super-chocolatey, super-smooth ice cream. It’s a great summertime treat all on its own, and it’s doubly good when sandwiched between two thin layers of gooey-soft brownie.
This is a burger recipe with a rather unusual topping – peanut butter! It’s a bit wacky and will be most suited to the hardcore peanut butter lover, which is why I’ve named it the Elvis Burger.
Make sure to leave an extra few pounds of Easter ham to make leftover Cuban sandwiches! This recipe uses all the traditional makings for a Cuban sandwich (mustard, pickles, Swiss cheese) plus our Maple Peanut Butter Glazed Ham recipe. Pressed in a pan with butter just until the bread is toasted and the cheese is melted, the finished sandwiches can be dipped in the maple peanut butter glaze for an additional layer of savory-sweet deliciousness.
Peanut butter and salmon may not seem like the most intuitive flavor pairing, but they’re actually quite good together – especially when you use Mighty Maple peanut butter in lieu of the miso for a quick Asian-inspired marinade. Think of it as a sweeter, mellower, peanuttier take on Japanese-style miso glazed salmon.
It also makes for a great sandwich filling, particularly when it’s paired with crisp quick-pickled slices of cucumber and a generous pinch of fresh cilantro to help offset its sweetness. This definitely isn’t your mama’s salmon sandwich!
When I eat a sandwich, I want it to be both filling and delicious. This hearty sandwich is packed with sauteed and very lightly sweetened cinnamon apples and peanut butter. Warm, gooey, and a little messy, this will please both kids and adults! I used Smooth Operator here it can also be made with Mighty Maple, The Bee’s Knees, or Old Fashioned Crunchy.
Everyone I know loves a good peanut butter and jelly sandwich (including me!), and it’s always fun to reinvent this classic. Scones, which are like biscuits but are a bit more flaky and delicate, are a traditional part of afternoon tea; they are often served with jam and clotted cream. Here the clotted cream has been replaced with Brie cheese and the rich, peanutty scones serve as the “bread” portion of this elegant version of a peanut butter and jelly sandwich.
I love baking bread. In fact, I bake bread at least once every other week. I love how it fills my house with that familiar bakery aroma and it amazes me every time how such simple ingredients, when working together, can create something so tasty. This version combines onions and herbs with spicy peanut butter which pairs perfectly with grilled cheese or fried egg sandwiches, as it does simply toasted and smeared with butter or some Old Fashioned Smooth Peanut Butter.
Being a vegetarian, it’s not always easy to find a satisfying sandwich at just any deli on the street. Because of that, I usually like to go all out when I’m home making sandwiches for myself. This recipe combines the savory, meaty flavor and texture of mushrooms with rich and satisfying peanut butter for a vegetarian sandwich that’s big on flavor and filling, too.
In this Asian take on eggs benedict, I’ve replaced the hollandaise sauce with a tangy peanut butter sauce. Instead of poaching the eggs, I used an old Japanese technique of slow cooking the egg in the shell.
Originally made in natural onsen (hot springs), the eggs cook at a low temperature for a long time. This sets the eggs with a texture more like crème brûlée than boiled egg. You may not have a hot spring in your backyard, but you can still make these eggs by using a large pot filled with a lot of water, and carefully monitoring the temperature.
One of my all-time favorite sandwiches is the “gobbler.” This sandwich can consist of any permutation of Thanksgiving leftovers, but my ultimate combination absolutely must include turkey, homemade whole berry cranberry sauce, and mashed sweet potatoes. To be perfectly honest, I don’t reserve the gobbler only for the day after Thanksgiving… I enjoy it throughout the year using either sliced deli turkey or poached chicken breast meat. Although my interpretation of the gobbler is real close to sandwich perfection, the unique, but absolutely delicious addition of maple peanut butter seals the deal because — let’s face it — doesn’t peanut butter make everything better?
Sandwiches are a classic grab and go meal. Which is why they make perfect lunches. There are also endless possibilities when it comes to what goes between the bread, which keeps it versatile. This savory version is smeared with a generous amount of peanut butter mixed with cilantro, onion, garlic, and vinegar and piled with cool cucumber slices and creamy avocado. The result is one tasty sandwich. If you want to serve this as a fancy hors d’oeuvres, slice bread in half or half-triangles and skip adding the top piece.
Father’s Day (June 19th) is just around the corner, so why not take care of Dad for a change and make him a deliciously robust sandwich of peanutty pulled chicken topped with a sweet-sour slaw?
Believe me, this healthier version of the classic pulled pork sandwich will have you fooled, because nothing about it tastes healthy. Its rich, bold flavor is everything you want from a meaty meal, but using boneless skinless chicken thighs keeps it leaner than pulled pork. Don’t be intimidated by the time the chicken takes to prepare, because after you get it simmering away, it does all the work by itself. Then all you have to do is plop this juicy mixture on your favorite bun with a heaping pile of the slaw and sink your teeth right in. Dad will surely approve!
Sandwiches, to me, are the perfect lunch. This one I could eat every single day. It’s filling, quick to prepare and oh so tasty. One could even call it the bees knees! It’s a grilled chicken breast, topped with a jicama & apple slaw with peanut butter dressing. The sweetness of the slaw works perfectly with the chicken. Enjoy!
Inspired by the flavors of the King’s favorite sandwich, the Elvis Whoopie Pie is kind of like the hip swiveling, larger than life version of the traditional treat.
Comprised of two fat, cakey banana cookies sandwiched with a lavish amount of honey peanut butter buttercream, these substantial treats are then studded along the sides with bits of bacon, forming a sweet and salty masterpiece that is truly fit for a king.
The inspiration for this sandwich comes from my favorite flavor pairing of chocolate and fruit. In this recipe the rich chocolate peanut butter is combined with the naturally sweet pear to make a delicious toasted treat. When making this I purposely don’t go overboard with the peanut butter, only adding a thin layer to the rustic bread so that it doesn’t overwhelm the flavor of the fruit. It is a great sandwich for adults and children alike.
Try this new take on the latest trend in sandwiches, the Thai Banh-Mi. With quick-pickled veggies and a savory Asian flair, these sandwiches are sure to kick any sandwich boredom out of your lunchbox.
Instead of grabbing for a jar of jelly, get out some fresh fruit and whip up this sandwich for a fun dessert. Use any fruit combination you choose. I used apples and raisins because apples are quick and simple to cook and hold their shape well. To serve, cut in half. Or, make this a little fancier by slicing off the crust, cutting it into fourths, and drizzle with a little warm peanut butter sauce for the perfect two-bite dessert.
This sandwich takes a bit of time and love to make, but take one bite and your hard work will be rewarded by a perfect balance of colors, textures and flavors. Braised in hoisin sauce and soy sauce, the pork belly takes on a mahogany brown hue on the outside while absorbing the flavors of the sweet spices on the inside. The spicy peanut butter adds a nutty element along with some heat to the sandwich. The cucumbers add a cooling element while the cilantro lightens the pork [...]
The first dish I ever “cooked” by myself was a peanut butter sandwich. I was three years old at the time. My mom had gone to visit an elderly neighbor and my dad was busy reading something for work. He promised to make me dinner soon, but “soon” wasn’t soon enough, so I decided to take matters into my own hands. Using the kitchen cabinet drawer handles as a ladder, I climbed up onto the counter and pulled out my special plastic purple plate. Then I grabbed the [...]