Sidney Fry
December 29, 2014

Peanut butter now has plenty of company in the supermarket—nearly every nut has a spreadable counterpart that's both tasty and full of healthy plant-based fats and protein. You can make your own, too: Whir toasted nuts, a pinch of salt, and drizzle of oil in a food processor until smooth. Extra layers of complexity—macadamia is buttery, pecan is pleasantly bitter—make sandwich pairings way more fun. Start with 2 (1-ounce) slices of whole-grain bread; pile on the goods.

Tip: Spread a little creamy nut butter on both slices of bread to keep all those crunchy veggies in place.

 

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