Recipe: Mexican-style Breakfast Sandwich, plus more ways to rethink the PB sandwich

There is no sandwich quite as versatile and cost-effective as the peanut butter sandwich. Did you know that the first recipe for the PB&J was published in 1901? Still adored by kids and kids at heart, there are many more ways to enjoy this convenient classic. Check out these creative ways to rethink the peanut butter – or PB&J – sandwich for 2015:

  • Grill it! Warm and crispy, a grilled peanut butter sandwich is a deliciously easy twist. Try this Grilled Peanut Butter and Spiced Banana Sandwich recipe.
  • Think beyond the bread: Take things to another level by replacing the classic white or whole wheat bread with French toast, banana bread or pound cake. Now you can enjoy a peanut butter sandwich for dessert!
  • Roll it sushi-style: For a bite-sized snack, think creatively and turn the peanut butter sandwich into “sushi,” like this.
  • Forgo jam or jelly, and get adventurous: From pickles to potato chips to sea salt, peanut butter is a culinary blank canvas that complements many other bold or salty flavours. Need convincing? Check out this “Taste Test” of some of the kookier pairings from Spoon University.
  • Make it a morning meal: Start with your day with the protein power of peanuts combined with your favourite breakfast sandwich. Try out the Mexican-style Breakfast Sandwich below, or create your own!

 Source: Reader’s Digest


Recipe: Mexican-style Breakfast Sandwich

Prep time: 10 minutes
Cooking time: 3 minutes (without bacon)
Makes: 2 sandwiches

Start your morning with these deliciously messy, all-out breakfast sandwiches inspired by traditional Mexican flavours. Meat eaters can kick this sandwich up a notch by adding bacon, a salty and savoury combination with the peanut butter. Serve with hot sauce to add some heat.


1 tsp (5 mL) white or cider vinegar (optional)
⅓ cup (75 mL) canned black beans, drained and rinsed
2 tsp (10 mL) lime juice
Pinch each cumin and salt
3 tbsp (45 mL) coriander, coarsely chopped and divided
3 tbsp (45 mL) peanut butter
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) canned adobo pepper in adobo sauce, chopped
2 eggs
2 whole wheat English muffins
2 slices crisp cooked bacon, broken in half (optional)
2 to 4 thin tomato slices


Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs set). Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers. 

Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate. 

Spread both sides of the English muffin with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches. 

Tip: Swap out the poached egg for a fried or scrambled egg, done to your liking, if preferred.