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Eight Great Peanut Butter Sandwishes

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Submitted by laurab

Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.

YIELD

2 sandwishes

PREP

15 min

COOK

0 min

READY

15 min

Eight Great Peanut Butter Sandwiches reinvents the lunchbox staple with creative spreads that go far beyond peanut butter and jelly. From a fig-and-tahini combo for breakfast-leaning sandwiches, to a tofu-banana version that tastes like a smoothie in bread form, this is the recipe to bookmark for school year prep, picnics, or work lunches.

The trick across all eight variations is balance. Pure peanut butter gets cloying fast, so each version pairs it with something that cuts through, fresh fruit for sweetness and water content, tahini or yogurt for added body and tang, or vegetables like celery and cucumber for crunch and freshness. The cheddar-peanut butter combo sounds odd but is a quiet diner classic that hits salty and rich in one bite.

Making these spreads ahead is a huge time saver. The recipe notes the spreads are best cold, so blend, jar, and refrigerate. Pull a tablespoon when needed and spread on bread, crackers, or apple slices.

Kitchen Tips

  • Use natural peanut butter for the most flavor, or commercial creamy for the smoothest spreads.
  • The tofu-banana sandwich works as a quick dairy-free breakfast smoothie thrown in a blender.
  • Whole grain bread holds up best to wet spreads. White bread goes soggy fast.
  • Toast bread lightly for sandwich variations with juicy ingredients like apple or cucumber.
  • Add a drizzle of honey or maple syrup to any variation for extra sweetness.

Variations

  • Stir a pinch of cinnamon and a drizzle of honey into the banana-tofu version for a French toast vibe.
  • Add chopped dark chocolate chunks to the raisin-apple version for a snickerdoodle bar feel.
  • Toast sesame seeds before adding to the cucumber-sprout sandwich for deeper nuttiness.

Ingredients

1st sandwich
2 30
TABLESPOONS ML PEANUT BUTTER
2 30
TABLESPOONS ML TAHINI (SESAME PASTE)
1 15
TABLESPOON ML SUNFLOWER SEED
2 2
EACH EACH FIG
chopped
2nd sandwich
2 30
TABLESPOONS ML PEANUT BUTTER
¼ 59
CUP ML CELERY
chopped
2 30
TABLESPOONS ML YOGURT
2 30
TABLESPOONS ML PEANUTS
chopped
3rd sandwich
2 30
TABLESPOONS ML PEANUT BUTTER
2 30
TABLESPOONS ML CHEDDAR CHEESE
grated
4th sandwich
¼ 59
¼ 59
CUP ML PEANUT BUTTER
¼ 59
2 30
5th sandwich
2 30
TABLESPOONS ML PEANUT BUTTER
½ 0.5
EACH BANANAS
mashed
2 30
TABLESPOONS ML MILK, SKIM, (NON FAT) POWDER
non-fat
½ 2.5
TEASPOON ML VANILLA EXTRACT
6th sandwich
2 30
TABLESPOONS ML PEANUT BUTTER
¼ 59
1 15
TABLESPOON ML SESAME SEED
8-10
SLICES CUCUMBERS
1 5
TEASPOON ML MAYONNAISE
7th sandwich
2 30
TABLESPOONS ML PEANUT BUTTER
2 30
TABLESPOONS ML RAISINS, SEEDLESS
¼ 59
CUP ML APPLES
chopped *
8th sandwich
8 231.2
OUNCES ML/G TOFU
mashed
¼ 59
CUP ML PEANUT BUTTER
1 1
EACH BANANA
1 5
TEASPOON ML LEMON JUICE

Directions

These spreads are best cold.

They make good fillings for taking to work or school.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 1029 68% from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 672mg 28%
Total Carbohydrate 20g 20%
Dietary Fiber 12g 50%
Sugars g
Protein 88g
Vitamin A 4% Vitamin C 11%
Calcium 43% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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