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.

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

Peanut Butter, Honey, and Arugula Sandwich

5 / 4 votes
This peanut butter and honey sandwich with arugula is a terrific way to showcase a favorite honey—one with enough flavor to stand up to the arugula's bite.
David Leite
Servings1 open-face sandwich
Calories288 kcal
Prep Time5 minutes
Total Time5 minutes


  • 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.
The Honey Connoisseur

Adapted From

The Honey Connoisseur

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Serving: 1 sandwichCalories: 288 kcalCarbohydrates: 26 gProtein: 11 gFat: 17 gSaturated Fat: 4 gTrans Fat: 1 gSodium: 295 mgPotassium: 299 mgFiber: 3 gSugar: 11 gVitamin A: 238 IUVitamin C: 2 mgCalcium: 69 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2013 C. Marina Marchese and Kim Flottum. Photo © 2013 Andrew Purcell. All rights reserved.

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.

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!

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. Too funny! Isn’t that from Cesár’s — Alice Waters’ ex’s restaurant?

    My daughter went to Cal and raved about that sandwich! It’s been more than a decade but I can still remember her bliss in describing something that sounded so simple but had so much impact.

    1. Sometimes the simplest things are the most spectacular, Rainey. Thanks so much for your comment.