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.
Peanut Butter, Honey, and Arugula Sandwich
- Quick Glance
- 5 M
- 5 M
- Makes 1 open-face sandwich
IngredientsEmail Grocery List
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.