aka Reuben. You’ll have to taste it to believe it!

Makes 1 sandwich

2 slices deli size whole grain bread

peanut butter, creamy or crunchy; microwave in cup till soft–not too long; you don’t want to boil it, only soften/melt it

thinly sliced sweet onion

2 fresh, ripe tomato slices

Poupon Dijon mustard

sweet green relish

very thinly shaved fresh green cabbage shreds

freshly ground black pepper

Lightly toast whole grain bread.

Spread each side liberally with semi-melted peanut butter

Top the entire surface of one toast with thinly sliced onion, followed by 2 slices of tomato.

Top 2nd toast with liberal amount of Poupon mustard–over the peanut butter–followed by liberal amount sweet relish. Follow that with very thinly shaved green cabbage; pile high.

Sprinkle with lots of freshly ground black pepper.

Close sandwich and cut in half. Serve.

Notes: The success to this sandwich depends on using liberal amounts of ingredients, and melted peanut butter. I used the common variety peanut butter found in all markets. It melts beautifully.

The sandwich, when cut in half looks like a Reuben sandwich.

Delicious, deeply satisfying, stick to your ribs sandwich. I eat one half, then save the other half for the next meal, or share it with my husband. He says it’s like eating a Big Mac–the way they used to be, when the first Big Mac was first introduced by McDonald’s.

You won’t be hungry again for hours. In fact, it’s a great sandwich when you’re on a diet.

It’s supposed to drip, so have napkins handy.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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