GRILLED PEANUT BUTTER AND SCALLION SANDWICH

GRILLED PEANUT BUTTER AND SCALLION SANDWICH

Creamy peanut butter mixed with scallion, whole grain mustard and sesame oil. Grilled in cracked pepper and oil. Served with a dot of wasabi sauce on the side!

Makes 5 sandwiches

1/2 c. creamy peanut butter (I used Jif Natural Creamy)

1 c. sliced scallion, white and green part (about equal amounts of each)

1 T. whole grain mustard

1 T. sesame oil

1/2 t. dry mustard

1/2 t. liquid smoke

3 T. water

1/4 t. salt or to taste

whole wheat Italian bread

wasabi sauce (I used S&B Original Wasabi Sauce)

oil for frying

fresh cracked pepper

In mixing bowl combine peanut butter, scallion, whole grain mustard, sesame oil, dry mustard, liquid smoke, water and salt, stirring well after each addition to evenly disperse and incorporate.

For each sandwich: Spread one slice of bread evenly with about 2 – 3 tablespoons peanut butter mixture. Top with second slice.

Heat medium skillet on medium heat. Drizzle about 1 tablespoon oil in pan, followed by several twists of the pepper mill. Roll the oil around in the pan to evenly distribute pepper. Place sandwich in middle of pan and wait till it browns on one side before removing it from pan, oiling and peppering the skillet again, and returning sandwich to skillet uncooked side down. Wait till it browns on that side, remove from pan and transfer to board.

For this presentation I cut the sandwich into 6 equal strips. Place 3 strips a bit apart on sandwich plate. Then take the other 3 strips and place them in the opposite direction across the 3 bottom strips, like a checker board.

Squeeze a dot of wasabi sauce onto side of plate, to dip tip of sandwich in as you eat. Serve.

Notes: Wasabi sauce is different from wasabi paste, that’s made from powder with an oil or water moistener. Wasabi sauce has more the texture of mayonnaise with the sharp, hot horseradish taste. Wasabi is a Japanese root vegetable that tastes like horseradish, thus the name Japanese horseradish.

Posted in: SANDWICHES

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