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
Prep time
Total time
Recipe type: Main Dish
Cuisine: Sandwich
Serves: 1
  • 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
  1. Toast or grill your bread and then spread one slice with peanut butter, and the other with sour cream.
  2. Place bacon, lettuce, and tomato onto the sandwich.
  3. Put together and slice in half.
  4. Enjoy!



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.


The masterpiece.




Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

Latest posts by Brie (see all)

Related posts: