Recipe courtesy of PBJ's Grilled
Show: Eat St.
Episode: When in Rome
15 min
15 min
1 serving


  • 1 cup organic smoky roasted Runner peanuts
  • 1 cup organic roasted Valencia peanuts
  • 1 tablespoon organic coconut oil 
  • 1 tablespoon sea salt 
  • Unsalted butter
  • 2 slices challah bread 
  • 1 tablespoon sriracha 
  • 1 tablespoon diced fresh basil
  • 1 tablespoon curry powder
  • 2 tablespoons orange marmalade 


For the peanut butter: Blend together the peanuts, oil and salt in a food processor or blender until you get a silky texture.

Heat a grill or grill pan to medium-high heat.

Lightly butter both sides of the bread slices. Spread 2 to 2 1/2 tablespoons of the peanut butter on 1 slice of bread, and then layer on the sriracha, basil, curry powder and marmalade. Close the sandwich and grill until the bread is golden brown on the bottom, then flip and grill the other side. Reserve any remaining peanut butter in an airtight container for another use. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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