Rehab may or may not be necessary at this point to get rid of my peanut butter addiction. Peanut Butter Toast is one of my favorites!
I’ve used Tahini in chocolate chip Tahini cookies before and I haven’t looked back since. I was in the mood for a sweet sandwich but didn’t really want a PB&J (I ate a PB&J from the day I started school as a child until I was 18). My dad was the only one allowed to make my PB&J sandwich because he knew just the amount of jelly to put on the bread without making it becoming soggy by lunch time. When I wasn’t at school I would always toast my bread before making the sandwich – it was my idea of gourmet.
The recipe below was sparked by having extra ingredients laying around our kitchen…as usual. It’s the perfect balance of a little sweet and salty with a crunch from the toasted bread.
A creamy and crunchy sandwich with a balance of sweet and salty.
- 2 slices of Whole Grain Organic Bread or any bread
- 1 banana sliced
- 2 Tbsp Organic Chunky Peanut Butter
- 2 Tbsp Organic Tahini or less
- Drizzle of Honey for inside & top of toast
- 1.5 tsp Chia Seeds
Toast each bread slice until golden brown.
Remove from toast and spread one piece of toast with Tahini and the other with chunky peanut butter.
Place the sliced bananas on top of the peanut butter (ok to stack on top of one another).
Drizzle a little honey on both pieces of toast and top with chia seeds.
Place the tahini toast on top of the peanut butter banana toast and cut in half/diagonal.