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…
Rustic PB&J&B
2 slices fresh or toasted sourdough bread
*bakery fresh is a must!
1 banana, thinly slices
3 Tbsp fresh peanut, cashew or almond butter
2 Tbsp 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.
Assemble bread.
Slice.
Serve.
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.
Whoa! That looks freakin' awesome. And I agree with Annie, I think sticking it in a panini press would be a fantastic idea!
DELISH! What if you panini-pressed it? Love sourdough. 🙂
Love fresh fruit in our PB sandwhiches. SO jealous you have a good price on fresh sourdough. Round here, its all already sliced and $4.82 a loaf.
That looks insaneeeee! ANy spin on PB&J is okay with me! And 3 Tbs of PB–that's how I roll too! Most ppl don't put enough PB in their PB&Js!