Peanut butter and Basil sandwich – never heard of it? Sure, you did not as this recipe is my creation! I am always on the lookout for quick, easy and ‘not so unhealthy’ breakfast recipes and one website suggested Peanut butter and banana sandwich. I decided to give it a go. Being honest here, I had never tasted peanut butter before, seriously, never! So, I got a jar of peanut butter and made the peanut butter and banana sandwich the next morning. Unfortunately, it didn’t turn out quiet to my taste. Now, I had the whole jar of peanut butter lying in my kitchen and I wondered how I could use it. And then suddenly an idea struck me. I remembered how my Thai Stir fry with Satay sauce (recipe coming soon) tasted so good with some fresh basil leaves. This meant that the combination of peanut butter and basil was worth trying, after all, Satay sauce is made of peanut butter. I went ahead with this little experiment of mine and the results were simply deee-licious. I just couldn’t stop eating after the first bite. Thus, the Peanut Butter and Basil sandwich was born. If the Thai restaurants ever thought of having a vegan sandwich on the menu, then it will surely be this one!!!
This sandwich not only tastes great but also ticks all the boxes for a weekday breakfast. It is quick, easy and healthy. It also serves great as a snack when you need something quick but satisfying. Even if you do not like peanuts, you are sure to fall in love with this appetizing sandwich. I recommend using a good quality bread or baguette. I prefer to use the crunchy peanut butter by ‘Bega’ as I enjoy the small bits of peanuts in it. The recipe calls for Thai basil but you can use regular basil as well.
Preparation time: 5 min
Cooking time: 5 min
Serves: 1 or less as they will come back for more 🙂
- 2 slices of fresh bread
- 4-5 cherry tomatoes or sweet snacking tomatoes
- handful of fresh Thai basil leaves
- Yellow or red capsicum, thinly sliced
- 2 tbsp peanut butter, crunchy or smooth
- Salt as required
- Grill or toast the bead slices to make them slightly brown and crisp.
- Spread the peanut butter generously on one slice.
- Layer with basil leaves.
- Next add the tomatoes, cut into halves followed by capsicum slices.
- Sprinkle salt according to your taste. Note that peanut butter also has salt in it but you may need to add a small pinch to season the vegetables.
- Cover with another slice of bread already toasted. You may like to return it to the sandwich maker for just 10 secs to warm up the veggies or you can just devour it as it is. Be careful not to heat it for long as the peanut butter will start melting.
No accompaniments such as ketchup or are required to serve it. Enjoy this very simple recipe with complex flavours!
For more simple breakfast ideas, check out my other posts:
- Bircher Muesli – the Swiss Breakfast
- Alu Sandwich with a Cheesy Twist
- Corn Capsicum Tomato Sandwich
- Masala Idli – A Breakfast Makeover