Adam’s Asian Peanut Butter Sandwich

Prepare to be repulsed or impressed or both! After leaving the movies yesterday (“Paris, je t’aime”), I was too full from popcorn to make something elaborate for dinner and too restless to get something to go. So I popped into my local late night organic food & drug store (seriously, there’s one on the corner) and bought peanut butter and bread: I was going to make peanut butter and jelly. But, as I continued home, I realized that after all that popcorn I wanted something green. And it was too late to buy anything fresh and green–the stores that sell green things were closed. So when I got into my apartment, I opened my fridge and saw the green onions and cilantro from the day before’s Otsu. What if I mixed the peanut butter with soy sauce, rice wine vinegar, lime juice (I had a lime), and sesame seeds and spread it on the bread and then topped it with some of those greens? It’d be like an Asian noodle salad except in sandwich form. And that’s exactly what I did and what you see above. It was flavorful and exotic and it required no more effort than making a PB&J. Are you impressed? Are you repulsed? Hey–you don’t have to make it. But if you do make it, make sure to give me credit: it’s my new signature sandwich.

23 thoughts on “Adam’s Asian Peanut Butter Sandwich”

  1. your ingenuity never ceases to amaze me but i have to say, i might have gone for the pb&j. nice way of saying: repulsed, mildly.

  2. Yum! Nothing weird about it at all.

    They serve a similar sandwich at Greens in San Francisco for lunch. Tofu with spicy peanut sauce, pickled carrots and jicama, cilantro, etc., on an Acme roll.

    One of my favorite snacks is a peanut butter, Sambal chili paste, and sweet pickle relish sandwich. Try it, it’s delicious. Even when you’re not stoned. :)

  3. Wow, I thought I was the only one who put together peanut butter sandwich concoctions like this. I’ve never considered rice wine vinegar, but I would have added sriracha hot sauce, and some honey. I’ve also experimented with adding a bit of miso paste (a little goes a long way, since it’s so salty and concentrated). It makes the peanut butter extra savory.

    Have you had the thai-spiced cashews from Trader Joe’s? They are awesome.

  4. Actually, that sounds pretty good! I’m impressed. I would have ended up with PB & J for sure. I’m usually too far gone by the time I’m that hungry to get innovative.

  5. sorry no repulsion here. (wink)

    I’m a huge fan of peanut butter and pink salt. Been blasted for it too.

    Keep up the good work Adam, I’m a first time poster but a long time reader. You are always entertaining and I love you approach to food, serious but still light hearted and fun!

  6. john the blacksmith

    Let me open your eyes. Not Peanut Butter and Jelly but rather Peanut Butter and Chutney! So many choices………

  7. Sounds yummy – i would even add some sliced mango on top of it, and i’d be in heaven. I might even try making this at home!!

  8. That actually sounds delicious, Adam! Great idea! But of course, this comes from someone who loves peanut butter and ketchup sandwiches :-)

  9. Good on ya AG! Speaking of sammiches, have you ever made banh mi (aka: the incredible Vietnamese sandwich)? I would seriously love to get your take on that…

  10. When I worked as a backpacking instructor we made a sandwich of peanut butter, mustard, and curry powder. The first time I saw anyone eat one I thought it sounded gross, but it actually tastes a bit like a peanut satay sauce. Of course it could have just been the elevation and lack of oxygen to the brain, but they were delicious.

  11. I often make a similar combination with a little chilli added to it. It makes a fantastic base for chicken breast, moistening the meat beautifully. To balance the richness, I sometimes throw in a few rocket leaves. Mmmm.

  12. I am craving this sandwich right now.

    I don’t cook a lot of Asian food so I have this bottle of rice wine vinegar in my pantry and no creative use for it. Until now.

    I’m thinking a handful of shredded carrots would be fab on this.

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