Peanut Butter, Honey, and Arugula Sandwich

This peanut butter, honey, and arugula sandwich is a grown up version of your childhood favorite. A satisfyingly easy, pantry staple supper that’s unexpected…and unexpectedly amazing.

A peanut butter, honey, and arugula sandwich on a white plate.

We all know the comfort of a peanut butter and jelly sandwich, yes? This peanut butter, honey, and arugula sandwich is heaped peppery greens for a contrast of taste and a little more healthfulness than you’d expect and illustrates an ingenious use for a drizzle of honey. Like a pb&j sandwich gone to finishing school…at Chez Panisse.–Renee Schettler

Peanut Butter, Honey, and Arugula Sandwich

  • Quick Glance
  • (2)
  • 5 M
  • 5 M
  • Makes 1 open-face sandwich
5/5 - 2 reviews
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Ingredients

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Directions

Spread the peanut butter on one slice of the slice of bread and drip, dribble, or drizzle with honey. Top with arugula. Originally published September 5, 2013.

Print RecipeBuy the The Honey Connoisseur cookbook

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    Variations

      Recipe Testers Reviews

      Toasted multigrain sourdough + creamy, salted, organic peanut butter + honey + baby arugula = one fine sandwich.

      Funny, this sandwich came along just a few weeks after some friends packed up a peanut butter and romaine lettuce sandwich on untoasted bread for me before I had to travel by air. That was also delicious, but the bite of baby arugula really rounds out the flavor profile in a way that fairly bland but crunchy romaine did not.

      Having added baby arugula, I now would like to sub fully mature arugula as it adds more bite, and sub out almond butter for the peanut butter to complement the Italian nature of the arugula. I think it’ll be the perfect sandwich.

      This is an interesting sandwich, just not for your PB&J purist. It’s reminiscent of a sandwich my mom made when I was a kid. Back then, it wasn’t unusual for lettuce to be added to a peanut butter and honey sandwich. The arugula adds a subtle peppery bite to the sweetness of the honey and offsets the richness of the peanut butter.

      This would be a nice nostalgic sammie for those children of the ‘60s and ‘70s. The reaction of several of my tasters was to take a pass on this, but I enjoyed the taste and texture of the sandwich. I think this would work just as well with differing types of lettuce like mache, endive, or frisée, as well as your standard lettuces.

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      Comments

      1. I have not made this particular recipe but must comment all of the same. Growing up, the Mother of one of my closest friends made us a peanut butter sandwich using whole wheat bread and shredded iceberg lettuce. I LOVED it! The texture and the moisture that the lettuce brought was a surprise and an elevation to our lunch. Thank you for the posting of a simple recipe that is a wonderful memory but inspiring to include other lettuces.

      2. I seriously have been addicted to this sandwich. Can’t stop telling everyone I know about it! Thanks for sharing, Davie.

        1. Anon, sometimes a recipe is less about an actual “recipe” and more about a reminder to experience ingredients in combinations one has yet to experience. Doubtful that most of our readers have tried pb, honey, and arugula. And we found it to be a revelation. Hence the desire to share. Also, based upon the mail we get in different languages from all over the world, we’re keenly aware that there are multitudes of cooks, levels of experience and understanding, and preferences out there.

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