It’s possible this will be the simplest recipe I ever post on The Nut-Free Vegan. It’s a spin on the standard peanut butter and jelly sandwich that takes no time to make and with one single ingredient and a little bit of heat, transcends to a whole different level. That ingredient? Jalapeño peppers!
This recipe came about nearly a decade ago when I was sitting in a dive bar in Park Slope, Brooklyn. They had a panini press tucked away in the corner and were selling sandwiches that were quickly thrown together and pressed for a minute. Not gourmet, but pretty interesting for bar food, because one of them was a variation of this take on the pb&j.
The bar’s version used raw jalapeños, which provided a nice crunch, but they were also unseeded and the heat was intense. I decided to remove the seeds and sauté the pepper slices for a little more nuance to the flavor. And, of course, I replaced the peanut butter with SunButter, a safe alternative for readers with a nut allergy. And even though I’m not allergic to peanuts (my allergy only extends to tree nuts like cashews, almonds, walnuts and pine nuts), I’ve found from using SunButter over the years that I actually like it better, especially the Natural Crunch version. If you’re not a SunButter fan, I’ve also linked to a list of other great nut-butter alternatives in the Notes section of the recipe below.
If you’re a fan of the usual pb&j sandwich, I think you’ll really love this spin on it. A little heat makes everything better! So give it a try and let me know what you think in the comments below. And, as always, tag @nutfreevegan on social media when you post so I can check out your creations!
SBJ and J (SunButter, Jelly and Jalapeño)
- 3 Tbsp. olive oil
- 1 large jalapeno pepper sliced
- 2 slices of your favorite bread I use Whole Foods’ Whole Wheat
- 2 Tbsp. Sunbutter Natural Crunch or other nut-free butter
- 2 Tbsp. jelly grape and strawberry work best with the peppers
- Heat 1 Tbsp. olive oil over low-medium heat in frying pan; add jalapeno and sauté until soft, about 3 minutes. Set aside.
- Spread SunButter on 1 slice bread. Add jelly to the other slice.
- Heat remaining oil and place bread plain side down in oil, moving it around to make sure pieces are coated evenly on bottom. Cook about 2 minutes.
- Add jalapenos to jelly and combine bread slices to form sandwich. Cook until brown on both sides, about 3 minutes each.