I’m madly in love with Amy’s Bread in NYC. You can buy a perfectly sized round of Tangy Sourdough bread for only $1.50. And mind you, it’s some of the best bread in the city. So all I need is a fresh loaf of Amy’s and I am on my way to sandwich inspiration.
This sandwich was today’s Hot Plate Pic for my Monday News round-up post. But it’s not nice to post a pic without a recipe. So here ya go. Here’s my simple, rustic spin on a PB&J recipe…
2 slices fresh or toasted sourdough bread
*bakery fresh is a must!
1 banana, thinly slices
3 tablespoon fresh peanut, cashew or almond butter
2 tablespoon Apricot Preserves
dash of cinnamon
dash of cayenne
Slather your bread in nut butter and preserves.
Layer the banana, thinly sliced.
Sprinkle a bit of cayenne and cinnamon.
Side of ice cold vanilla soymilk on side works for me.
*I like to sprinkle a bit of cinnamon and nutmeg in my soymilk. nd even add a few ice cubes to get it nice and chilled.