The other week, I made spring rolls for dinner. Nothing fancy – just rice paper rolled around rice noodles, carrot and cucumber sticks, and some peanut sauce for dipping. Oh, and basil. This was key.
If there’s one thing you should know about my husband and me, it’s that we have different tastes. I, for instance, can pick up a handful of basil and eat it raw – joyfully. My husband, on the other hand, gets skeptical if there’s any more than 2 sprigs in one dish. Men and women, so different sometimes.
And so, while eating his spring rolls stuffed plentifully with fresh basil, he began to pick all of the leaves out and set them on his plate. And in a moment of fury and confusion, I asked, “Are you gonna eat that?” To which he replied, “No, it’s just too much.” And so I did what any logical foodie would do. I swiped them up in one hand, dipped them in my peanut sauce, and devoured them in one intense and purely satisfying bite. And in that moment, I knew peanut butter and basil would do great things together.
Peanut Butter and Basil Sandwich
- 1 small baguette (or two slices of wheat bread*)
- 1-2 Tbsp natural peanut butter (just peanuts and salt)
- 1/4 cup fresh basil
- 1 Tbsp honey or agave (optional)
Toast the baguette or bread lightly (optional) and then layer it with peanut butter, basil, and a drizzle of honey (optional). Devour immediately. Best when fresh.
*This could also be made on a wrap. And you can use gluten-free bread to make this recipe gluten-free.
*Honey is optional but recommended.
*Eat immediately or make the morning of for lunch.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
This sandwich blew my mind. More good things to come with this perfect flavor combination.