Fresh Russian black bread spread with Grey Poupon Rouge Mustard (cabernet sauvignon and blackberry flavored dijon mustard) and creamy peanut butter. Topped with fresh tomato slices, sweet onion, fresh cracked pepper and freshly ground sea salt. Grilled in olive oil and cracked pepper till melted. Garnish with fresh celery stalk with leafy top and whole peanuts in the shell!

Makes 1 sandwich

2 slices fresh sliced black Russian bread

Grey Poupon Rouge Mustard

thinly sliced sweet onion

creamy peanut butter

2 fresh tomato slices

fresh cracked pepper

freshly ground sea salt

fresh celery stalk with leafy top

a few whole peanuts in the shell

olive oil for frying

Spread one slice of bread with about 1 tablespoon mustard. Spread the second slice of bread with about 2 tablespoons peanut butter.

Top the mustard with onion. Top the peanut butter with tomato.

Sprinkle pepper and salt over the tomato. Close sandwich.

Bring oiled, peppered skillet to medium heat. Place sandwich in skillet and brown on one side.

Flip sandwich over in re-oiled skillet. Turn heat to low. Press sandwich firmly down with pancake turner. Do this if you’re using bona fide Russian bread. The real Russian is tough, and that’s how I like it, but if using a soft pumpernickel, go easy on the press. Cover skillet and cook till melted and hot throughout.

Serve with a side of whole peanuts in the shell and a celery stalk with leaves on the tip.

I had mine with a glass of apple cider – for breakfast! – and loved the combination.


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

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