GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH
Pan-fried in extra virgin olive oil and cracked pepper! A great grill cheese sandwich alternative!
Makes 1 sandwich
2 slices of your favorite bread; I used multi-grain deli size
creamy peanut butter, the common variety type found in all markets
Poupon Dijon mustard, or other brand of Dijon mustard
1 jar sweet red roasted peppers
extra virgin olive oil
freshly ground black pepper, lg. grind
Spread both slices evenly with peanut butter, about 1-1/2 tablespoons per slice.
Squirt or spread Dijon mustard on top of one of the slices with peanut butter, fairly liberally.
Place roasted pepper in single layer on the other slice, covering most of the surface.
Sprinkle each with fresh ground black pepper. Close sandwich.
Pour about 1 tablespoon of extra virgin olive oil in small cast iron skillet, followed by a lot of freshly ground black pepper. Heat till very hot, over medium-high heat. Swirl pan around to even out the black pepper.
Place sandwich in skillet and cook on that side till browned.
Remove sandwich from skillet, add a little more oil and pepper. Return sandwich to skillet to fry the other side till browned. Remove from skillet, cut and serve immediately.
Notes: When you feel like a grilled cheese sandwich this will satisfy and delight. The peanut butter melts beautifully. The sweet roasted pepper adds perfect texture and sweetness. The Dijon mustard adds just enough tang to blend with the peanut butter to make it tastes cheese-like. The extra virgin olive oil and black pepper elevate the texture and flavors of this sandwich to even greater heights.
It’s simple, quick and inexpensive.
Be sure not to add too much peanut butter, as it will melt all over the place. Experiment to see how much you like.