ELVIS PRESLEY'S FRIED PEANUT BUTTER AND BANANA SANDWICH
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.
CALVIN'S PEANUT BUTTER SANDWICH
"How's my peanut butter sandwich coming? You're using chunky peanut butter, right? I won't eat smooth! Make it an open face sandwich, too! Don't put any jelly on it or anything! And use some normal bread! I don't like those weird grain breads! Did you cut it diagonally? I like triangles better than rectangles, so be sure to cut it right!" --a classic from the Calvin and Hobbes collection "The Revenge of the Baby-sat," by Bill Watterson.
Provided by A Messy Cook
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich
Number Of Ingredients 2
Steps:
- Spread peanut butter on bread; do not use jelly or any other superfluous ingredient.
- Leave the sandwich "open" (don't fold it) and cut into two triangles.
- Serve immediately.
Nutrition Facts : Calories 255, Fat 16.8, SaturatedFat 2.8, Sodium 325.8, Carbohydrate 19.6, Fiber 3.2, Sugar 3.8, Protein 9.6
BEST PEANUT BUTTER SANDWICH
I love peanut butter and I love dark chocolate so one morning I thought, what if I add chocolate to my peanut butter sandwich. Later I added the rest.
Provided by Ginivee
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
- Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Nutrition Facts : Calories 526.2, Fat 25.9, SaturatedFat 11.7, Sodium 290.5, Carbohydrate 75.5, Fiber 10.8, Sugar 26.6, Protein 13
BETTER PEANUT BUTTER SANDWICH
This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.
Provided by RAYNBOE
Categories Main Dish Recipes Sandwich Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- Spread peanut butter on one slice of bread, and applesauce on the other slice. Place them together, cut in half, and serve.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 452.9 mg, Sugar 6.7 g
DISNEYLAND'S CHOCOLATE PEANUT BUTTER SANDWICH RECIPE
This delicious copycat Disneyland favorite is sure to brighten your day! It's amazing from the very first bite!
Provided by Momma Cyd
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Line a cookie sheet with wax paper or parchment paper.
- Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.
- Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.
- Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
- While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
- Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
- Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed.
- Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the fridge or freezer to set up (about 15 - 20 minutes). Then pull out and drizzle left over chocolate over the top of each graham cracker.
- Store in the fridge in an airtight container for up to a week. We like them to set at room temp for about 20 minutes before eating.
Nutrition Facts : ServingSize 1 cookie
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