Sweet and Spicy PB&J

Chef Aaron Smith, Director of Culinary Services for Seattle Public Schools, shows us his peanut butter toast toppings bar concept. They make peanut butter toast with a variety of kid-approved toppings to choose from, including bananas, blueberries, chocolate chips—and sriracha and marmalade for kids wanting to get spicy.

Placeholder copy. Find the video, recipe, and printable recipe PDF below! 

 
 

Yield: 8 portions

Ingredients


16 slices whole grain pullman bread
as needed, butter flavored pan spray
1 cup creamy peanut butter
¾ cup marmalade
2 Tbsp. 2 tsp. sriracha
4 tsp. cilantro, chopped

Method

  1. Preheat combi oven to: 375 ° F and 100% humidity.

  2. Spray a sheet pan with butter flavored pan release spray.

  3. Place 16 slices of bread on each sheet pan.

  4. Spray the bread, generously, with buttered flavored pan release spray.

  5. Bake in preheated combi oven for 7 minutes, or until bread is golden brown. Set aside until assembly.

  6. Use a #30 scoop to portion 2 tablespoons peanut butter on each slice of bread.

  7. Spread the peanut butter over each slice.

  8. Use a #40 scoop to portion 1.5 tablespoons orange marmalade on one slice of peanut butter bread.

  9. Drizzle 1 teaspoon sriracha sauce over marmalade and sprinkle with fresh, chopped cilantro.

  10. Top with second slice of peanut butter bread.

  11. Cut the sandwich in half diagonally or cut sandwich into four squares for service.

     

    NOTE: Another great serving option is open-faced.

    Cold hold, covered, at 41°F or lower for service. It is important to hold this sandwich covered to ensure bread does not dry out.

    This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org

    Find this recipe scaled to 96 servings here.

     

    Crediting:

    2 oz. equivalent Meat/Meat Alternate

    2 oz. equivalent Grain

    Source: Chef Rachel Petraglia, Georgia Department of Education

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of National Peanut Board.