Wednesday, May 25, 2011

French Peanut Butter Sandwich

Ah, food of French Provence! Well, sort of. The next internationally inspired peanut butter sandwich combines French cheese and herbs with creamy peanut butter for a bright sandwich with peanuty undertones. Maybe we should call it pain avec le beurre d'arachide et le fromage de chèvre.

There's a bit of prep involved with this peanut butter sandwich variation. Start with about two tablespoons of chèvre (goat) cheese. Mix in about 1/ 4 teaspoon dried basil. Next, peel, seed, and thinly slice 1 cucumber. You'll only need about half of it. Get out the creamy peanut butter and a couple of slices of good French bread.

With this prepped, spread a layer of peanut butter on the bread, then a layer of the goat cheese mixture. Top with slices of cucumber, and then sprinkle a bit of salt and pepper over the top.

You can serve this as an open face sandwich, as I have, or closed, with peanut butter and cheese on both sides. You'll probably only want one layer of cucumber in this case, though.

You can use cream cheese instead of the chèvre, but the flavor won't be as interesting.

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