Things are about to get a little weird, and you might feel a tad uncomfortable, but I need you to stick with me for a bit. I need you to trust me.
There are few things I visibly inherited from my mother, but her predilection for peanut butter and sour cream is definitely one of them.
She used to have me make her this sandwich quite often when I was still an adolescent; usually it would be on a English muffin with sprouts instead of lettuce, but to each their own.
I’ve made this odd sounding sandwich for friends before to resounding appreciation.
The creaminess of the peanut butter blends so perfectly with the saltiness of the bacon and the creamy tartness of the sour cream.
I would say you could call this a Delux BLT.
PBBLTS - Peanut Butter, Bacon, Lettuce, Tomato, Sour Cream Sandwich
Recipe type: Main Dish
- 2 bread slices
- 3 bacon strips (or however much best fits your bread)
- 2 tomato slices
- 2 lettuce leafs
- 2 tablespoons peanut butter
- 2 tablespoons sour cream
- Toast or grill your bread and then spread one slice with peanut butter, and the other with sour cream.
- Place bacon, lettuce, and tomato onto the sandwich.
- Put together and slice in half.
I grilled my bread with a light spread of butter in the pan before I cooked my bacon.
My preference is crunchy peanut butter, but smooth would work equally as well.
A large slice from a hothouse tomato would work great, but you want to make sure that you get tomato in each bite.
I prefer butter lettuce for my sandwiches.
Three slices of bacon worked best for my sandwich, but in reality you should cook as much bacon as will fit in your pan. Because no one complains about having too much bacon.
Admittedly, I still reach for peanut butter and jelly sandwiches with some regularity (also, admittedly, I pair them with chocolate milk because I am an adult and I can make my own choices). However – I occasionally want something a little more … erm… grown up.
Tomato basil mozzarella sandwiches perfectly fit that bill. They’re still tasty, but the flavor profile is more interesting than your typical tuna, bologna, or PB&J.
Best part – they’re simple and quick to pull together.
Tomato Basil Mozzarella Sandwich
Recipe type: Lunch
- Squeeze bottle basil
- Fresh mozzarella, sliced
- ½ large tomato, sliced very thin
- Ciabatta, white, or light sandwich bread (you don't want the flavor to compete with the main ingredients)
- Olive oil (optional)
- Pam (non-stick spray)
- Salt & Pepper
- Pop your bread in the toaster and set it to be toasted to your liking (I like it lightly golden, myself).
- While your bread is toasting, lightly coat a non-stick pan with a little cooking spray, turn the heat up to medium, and lay down a layer of sliced mozzarella that's just a little larger than the size of a piece of the bread you're using.
- When the bread is done toasting, set it aside until the cheese is nice and melty. Then, when the cheese is nice and gooey, use a spatula to carefully pick it up and place it on one slice of the toasted bread.
- On the other slice, spread a thick layer of squeeze bottle basil, lay down your thinly sliced tomato and add salt and pepper to taste (if you want a more moist sandwich or just tend to like a little oil, add a drizzle to the sandwich).
- Press the two sides together and enjoy!
I’m a big fan of sandwiches and think they make for the best lunches, but when I make them at home there’s a specific sandwich I crave.
The great thing about making your own sandwiches is having total control over quantity and quality of your toppings.
When I’m ready to make this sandwich I enjoy the whole process; I like picking out and preparing the ingredients and putting it together.
Of course, the best part is when it’s ready to eat!
- 1 onion bun
- 4 teaspoons mayonnaise
- 1 teaspoon granulated spicy mustard
- Several rings of thinly sliced Red Onion
- 1 thick slice of a hothouse tomato
- Half an avocado, sliced
- 2 slices havarti cheese
- 3 slices thick cut deli turkey meat
- 2 large leaves of butter lettuce
- Spread 2 teaspoons of mayo on each half of the onion bun and on the top half spread the mustard.
- Arrange the onion slices on the bottom bun and then the tomato. On top of that place the slices of cheese and then the turkey. Cover with the lettuce.
- Lay the avocado on the top bun and then place the top bun onto the rest of the sandwich.
- Cut in half and serve with a handful of chips and your favorite bottled soda.
I hope all of you enjoyed either a day off, some time with family, delicious food, or just much needed alone time. Our Qwerty family made a lot of tasty dishes, stuffed ourselves to the brim, and then sat around watching adorable animal videos on YouTube; the day really couldn’t have been much better.
My favorite part of Thanksgiving came the next day though – left over sandwiches!
Hopefully this delightful concoction is something you have tried before, but if it’s never occurred to you then I implore that you try this as soon as possible!
Start with a hearty sturdy bread – it will need to bear quite a load.
Smear both sides with mayonnaise, you want to make sure your sandwich is moist.
On one side of the bread spread mashed potatoes.
On top of the potatoes place sliced turkey and coat in gravy.
On the other side of the bread spread cranberry sauce and top with stuffing.
You could stop here, and this would be a perfectly amazing sandwich, I went a little further though and used some of our additional leftovers; this is where you can really personalize your sandwich.
On top of the stuffing I added sweet potato casserole.
On the turkey I spread a sweet and spicy corn casserole.
This becomes a massively delicious sandwich.
There is really so much you can do with this sandwich – melt some cheese, grill the bread – it can only get better.
The summer after my Junior year of high school, I was hired at my first “real” job. Run by a friend of the family in the late 90s, Neighbor’s Organic Bakery and Café featured locally sourced produce and was totally ahead of its time.
I can’t say I loved food service (not an ideal job for an introvert), but the food was incredible. Chai from scratch, butter tarts, gingerbread pancakes, and OH MY WORD the sandwiches.
Now, if you’re going to really love these puppies, you have got to like olives. It’s really the strongest flavor in this recipe, and I’ve noticed that people either love it or hate it.
Today I’m going to show you the “cheater” version of the sandwich – made from store bought items. Someday I’ll walk you through homemade hummus, bread, and olive spread for a big (albeit high effort) treat. 🙂
Make sure you start with good, hearty bread. I recommend Good Seed from Dave’s Killer Bread, but anything that can hold its own against olives will do.
Neighbor's Hummus, Olive, & Brie Sandwich
Recipe type: Lunch
- 2 slices of hearty sandwich bread
- 2 Tablespoons hummus
- ½ to 1 Tablespoon olive tapenade
- Brie, Camembert, or spreadable goat cheese
- Sprouts (optional)
- Spread the hummus thickly on one slice of the bread.
- Thinly (depending on how much you like olives!) spread the tapenade on the other slice.
- Generously cover with thickly cut cheese.
- Sprinkle on some sprouts (optional).
- Press the slices together and enjoy!