“Simon and Garfunkel” PB Sandwich

by Amy Wood

Author Jon Krampner, who recently released the new book Creamy & Crunchy, An Informal History of Peanut Butter, The All-American Food, sent us his original sandwich recipe “The Simon and Garfunkel” in honor of National Peanut Butter Lovers Month! The recipe was inspired by Simon and Garfunkel’s famous song “Scarborough Fair.” Just as the lyrics read “Parsley, sage, rosemary and thyme” Jon included those same herbs to create this delicious sandwich.

Jon’s book was also reviewed by The New Yorker. Read the favorable review here!

Author Jon Krampner, who recently released the new book Creamy & Crunchy, An Informal History of Peanut Butter, The All-American Food, sent us his original sandwich recipe “The Simon and… All Recipes “Simon and Garfunkel” PB Sandwich European Print Recipe
Yields: 1 Sandwich
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 whole wheat bagel
Peanut butter
Thin slab of mozzarella cheese
Olive oil
2-3 cremini or other small mushrooms
Pepper
Small amount of spinach
1 clove garlic, crushed
Parsley, sage, rosemary, and thyme
Slice of tomato
Slice of lemon

Instructions

  1. Cut bagel in half
  2. Spread layer of peanut butter on one side and place the slice of mozzarella on top
  3. Heat up olive oil
  4. Cut up mushrooms, sauté in olive oil, and sprinkle with pepper
  5. Add spinach to mushrooms while they’re being sauteed, and sprinkle with pepper
  6. Drain excess oil from frying pan; put mushrooms and spinach on peanut butter side of bagel
  7. Spread crushed garlic on other half of bagel
  8. Sprinkle garlic side of bagel with parsley, sage, rosemary and thyme
  9. Place slice of tomato on peanut butter/mozzarella/vegetable side of bagel
  10. Squeeze lemon slice through strainer or colander onto both sides of bagel
  11. Put both sides together and cut in half

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