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.
Adapted from C. Marina Marchese and Kim Flottum | The Honey Connoisseur | Black Dog & Leventhal, 2013
We all know the comfort of a peanut butter and jelly sandwich, yes? This peanut butter, honey, and arugula sandwich is heaped with 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.–David Leite
Peanut Butter and Honey Sandwich FAQs
What can I substitute for arugula?
In a recipe as simple as this, you’re not going to want to change up too much but if arugula is the missing element, you might be able to make a quick swap. The best substitutions for peppery and bitter arugula would be either watercress or frisée because of their flavor and size. Otherwise, a little escarole or even baby spinach would be good here.
What should I serve with this sandwich?
Toss a handful of potato chips or an assortment of raw vegetables onto a plate, and you’ve got yourself and quick and easy lunch.
Peanut Butter, Honey, and Arugula Sandwich
- Peanut butter (crunchy or creamy, natural or not), to taste
- 1 slice your favorite bread (toasted or not)
- Honey to taste
- Handful fresh arugula leaves
- Spread the peanut butter on one slice of the slice of bread and drip, dribble, or drizzle with honey. Top with arugula.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
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.
I love peanut butter sandwiches and I love arugula, but I never thought to put the two together. This just sounded so weird that I had to try it. It was strange but really satisfying!
The arugula adds a nice freshness and helps prevent the peanut butter from sticking to your mouth. It also made me feel like I was eating a salad along with my sandwich – how healthy of me!
I used crunchy peanut butter and sourdough bread (toasted)…I think I’ll add a sprinkle of salt next time…but it was good and weird and really enjoyable!
Originally published September 5, 2013
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Elsa M. Jacobson
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.