Equipment
Toaster*
or Skillet
Butter knife
Paper towels
* optional
Ingredients
1 serving
Sandwich Base
- 2 white sandwich bread, sliced
- 45 g creamy peanut butter, room temperature
- 50 g dill pickle chips, cold
- 2 ml hot sauce
Nutrition (per serving)
449
Calories
16g
Protein
44g
Carbs
26g
Fat
5g
Fiber
9g
Sugar
1941mg
Sodium
Method
01
Toast the bread slices to a light golden brown. This provides structural integrity and a warm temperature contrast to the cold pickles.
Look for: Light golden brownFeel: Crisp surface
02
Remove the pickle chips from the brine and arrange them on a paper towel. Pat them thoroughly dry to prevent the sandwich from becoming soggy.
03
Spread half of the peanut butter onto one slice of toast, and the remaining half onto the second slice. Coating both slices creates a hydrophobic moisture barrier against the pickle juice.
04
Layer the dried pickle chips on top of one peanut butter-coated slice in a single, slightly overlapping layer. Add a dash of hot sauce if using.
05
Close the sandwich with the second slice of bread, press down gently to adhere, and slice diagonally. Serve immediately.
Chef's Notes
- Flavor Balance: The success of this sandwich relies on the interaction between fat (peanut butter) and acid (pickles). Do not use low-fat peanut butter, as the mouthfeel will be too dry.
- Pickle Choice: While Bread and Butter pickles offer a sweeter profile, Dill pickles are preferred for the classic sharp contrast. Garlic dill varieties add excellent depth.
- Technique: Spreading peanut butter on both slices of bread is crucial. It acts as a sealant, keeping the bread crisp even with the moist pickles inside.
