Pardon the delay but this contest was difficult to judge. We had a total of 37 entries, a new PBE record! (side note, “PBE” is now a recognized acronym at TheFreeDictionary) Myself and the other judges: Cory, Lee and Lori all had different top choices causing recounts, sudden-death voting and peanut butter fights (I won). But we did it. Kinda. There were 4 entries tied for 3rd place so we held a tiebreaker – in the end I decided to leave it as is and bestow the title upon them all. I wish there were prizes for all the contestants but I’m made of peanut butter, not money. Lest we forget the real prizes here, the recipes! Care to see them? Read on for a year’s supply of mouth-watering sandwiches.
Congratulations to the winners! We loved them all but we had to choose a winner. It’s always tough to decide but here are the undisputed sandwich masters:
1st Place: Peanut Butter and Caramel Smores by Brilynn at Jumbo Empanadas is the winner by a hair. Perhaps it was the extra caramel sauce talking but while this may not be the most portable “sandwich” it has to be one of the tastiest. Far from being healthy or nutritious, these smores left us drooling for hours and according to her: “I now believe that all smores should be made like this… After you try it my way you’ll be a believer too.” I’m a believer, Brilynn. Enjoy your new cookbook.
2nd Place: The Dunkin Ultimate PB Sammie by the husband of MaryBeth from Dunkin Cookin is the runner-up for an incredibly creative sandwich. I believe I’ve heard rumors of such a sandwich, but they were just that: rumors. Seeing the sharp contrast of colors and flavors somehow makes me crave this sandwich more than I ever thought possible. I tip my hat to you, MaryBeth’s husband.
3rd Place (1 of 4): Maple-Date PB Belgian Wafflewich from Amy at Coffee Talk was a superbly creative idea. A waffle sandwich… all the peanut butter goodness hiding in the pockets and ready to burst! This is only 1 of 3 waffle-sandwich ideas.
3rd Place (2 of 4): L’eggo my PB & Pumpkin by Bodyblogger is waffle-based entry. This recipe is like a simplified version of the above recipe, giving it extra points in the Prep Time and Portability categories. And there’s still another waffle-sandwich entry down below.
2 frozen waffles, toasted
Spread one waffle with canned pumpkin. Drizzle honey on top.
Spread the waffle with crunchy peanut butter.
Marry the two and serve with a side of pumpkin butter for dipping.
3rd Place (3 of 4): Master of Faster Asian Kale Wrap with Tamari-Peanut Spread by Jeremy, a new blogger, from Red Chair Cooking is an excellent recipe that combines a host of delicious ingredients like kale, cauliflower, ginger, cumin, yogurt and of course, peanut butter. This dominated in the Creativity category.
All Blog Entries:
Peanut Butter, Sweet Potato & Apple Sandwich – from What Does Your Body Good?
Chickpea, Nut Butter & Carrot Sandwich – from Fay
Chocolate Crunch Roll – from Consider This!
Peanut Butter Quesadilla – from Food For Living
Peanut Butter Quesadillas – from Joie De Vivre
Peanut Butter Po’ Boy – from The Peanut in my Butter
PB&H – from Hangry Pants
Peanut Butter Cheesecake Crepes – from Behind the Wheel Chef
The Mouthful – from Tales of Expansion
Peanut Butter & Caramelized Banana Panini – from Panini Happy
Peanut Butter and Banana Delice – from Donuts to Delirium
All Submitted Recipes:
Peanut Butter Hummus Pita Sandwich by Kimberly
1 can chickpeas (15-19 oz)
1/3 cup liquid from the cooked beans or from the can
4T creamy natural peanut butter (unsalted preferably)
2T olive oil
3T lemon juice
1 clove garlic, crushed
1. Blend the chickpeas, water, PB, lemon juice and garlic in a food processor. Then gradually add in the olive oil until you see a smooth consistency.
2. Scoop the hummus goodness into a pita bread, add some diced tomato and cucumber and you’re ready to eat!
PB and Banana Quesadilla by Kaleena
Spread peanut butter (or preferred nut butter) on a flour tortilla. Add chopped banana and honey if desired. Grill or bake until tortilla is golden brown and PB is melty.
BPBT by Stephanie
2 slices white bread, toasted and buttered
Crunchy Peanut Butter loaded on one piece of toast and just a shmear on the other piece
3 pieces of center cut bacon, cooked
Layer bacon between peanut buttered toast and fall in love!
Chipotle PB & J Dogs by Ross
Click here for the full recipe in PDF format.
8 Regular Beef or Veggie Franks (like Smart Dogs)
8 Slices Regular or Fat-Free Sharp Cheddar Cheese
8 Multi Grain Hot Dog Buns, toasted (if desired)
Chipotle Peanut Sauce
Mustard-Berry Onion Relish
Lager Style Beer, to cover
POKE the dogs liberally with a fork and soak them in the beer for several hours.
COOK your favorite way (I boil them gently in the beer until the liquid evaporates).
FOR EACH SANDWICH, layer bun (in this order) with Mustard-Berry Onions, Hot Dog, Chipotle Peanut Sauce, and Cheese (optional).
PLACE in a warm oven until cheese melts or heated through.
Fluffy Peanut Butter Crunch Sandwich by Krissy
2T smooth peanut butter
2T marshmallow fluff
2 slices soft whole wheat bread
Combine peanut butter and marshmallow fluff in a cup and stir until well blended.
Spread peanut butter marshmallow mixture onto one side of the bread. Once smooth, drop almonds onto the mixed spread so they are equally distributed over the surface of the bread. Drizzle honey on top of almonds. Put other piece of bread on top, slice diagonally and enjoy.
Almond Butter Wafflewich with Carmelized Fruit by Brian
1/4 Cup Maple Syrup
2 Tbsp Almond or Peanut Butter
2 Frozen Waffles
First, pour syrup into skillet on medium heat and stir. Dice the strawberries and then add the strawberries and blueberries to the maple syrup. Continue heating and stir fruit around until coated; it should begin to caramelize. While stirring, place waffles into toaster on desired setting. After waffles are done, spread 1 Tbsp of almond butter on each waffle. Then, take spoon and scoop fruit and syrup mixture on top and assemble sandwich so that bare side of waffles are on the outside. Enjoy warm, possibly with a friend.
Peanut Butter & Cheese by Lee
1 oz brie cheese (or swiss, provolone, or a laughing cow wedge)
1-2 tablespoon natural peanut butter
a crispy, fresh baguette (around 3-4 inch)
Optional: basil, salt & pepper, arugula
Slice the baguette in half and place the cheese on top of one side of the baguette. Broil on high in the oven (or toaster oven) for about 3 minutes, or until cheese is warm and melted.
Smear on the peanut butter on the other side of the baguette. Place optional condiments on if you like as well. Enjoy with a ice cold iced tea and smell the goodness!
Cran-Chicken Sandwich with Almond-Walnut Butter by Heather Eats Almond Butter
2 slices homemade German spelt bread
Boston bib lettuce
Cranberry Sauce (preferably homemade)
Layer each slice with almond-walnut butter and then add lettuce, grilled chicken, cranberry sauce and bleu cheese crumbles. Toasted the sandwich in a pan until the cheese melts. Delicious!
PBJ and Pickles by Hannah
2 slices of whole wheat bread
1T crunchy peanut butter
1T strawberry preserves
1 dill pickle
1. Spread peanut butter on both sides of the bread.
2. Spread preserves on both sides as well
3. Cut up dill pickle and lay on either side of the bread
4. Squish together and cut into triangles or rectangles. Serve with crunchy pretzels on the side
Spicy Peanut Butter, Chicken & Pear Sandwich by Shannon
2 slices bread
The Heat is On PB (or your own spicy variety)
Chicken (or turkey)
Thinly sliced pears
Apply peanut butter and add remaining ingredients!
Peanut Butter Tofu Tortilla Sandwich by Jonna Green
Crunchy Peanut Butter
Low carb or multigrain tortilla
Nasoya light tofu
Thinly slice tofu and grill on stovetop grill pan until golden. I like to take the tortilla and toast it, spread it with 1 TBSP of peanut butter and put on 4 thinly sliced pieces of tofu. Fold in half and slice in two. You can just wrap it and take it with you! You can prepare tofu ahead of time and just use at room temp or make sandwich, store in fridge, then just take with you. Delish and filling!
PBLT (Peanut Butter Lettuce & Tomato) by Cristina
2 slices of whole grain bread
1 1/2T all-natural peanut butter
1/2 cup baby spinach (or and dark, leafy greens)
1 ripe beefsteak tomato (or any ripened variety)
Fresh cracked black pepper
1. Toast the slices of bread.
3. Slice the tomato into thick even rounds.
2. Spread the peanut butter over one slice of bread.
3. Layer the other ingredients on the other slice of bread starting with leafy greens on the bottom, tomato slices, then sprinkle on the salt and pepper.
4. Assemble sandwich by joining the two slices of bread together, cut in half and enjoy with hot green or black tea!
Oh Honey Bunny by Erika
2 pieces of gluten-free bread
Chunky peanut butter
Toast the bread. Spread a generous amount of honey on both pieces of bread. Then spread a generous helping of chunky peanut butter on top of the honey. Then throw in some raisins and chocolate syrup! Mmmmm
While “Peanut Butter Boy” sounds like a superhero name, I’m only human so if I’ve forgotten anyone’s submission please let me know! Also, hope ya’ll don’t mind that I touched up and tweaked your photos a bit.