Chef notes
I love everything pickled, fermented and spicy, so this sandwich is my dream come true. Kimchi and peanut butter might sound like a surprising combo, but peanut butter is used in many different savory preparations from around the world — from Thai chicken satay with peanut sauce to West African groundnut stew.
Aside from the obvious PB&J, this recipe also draws inspiration from the polarizing Peanut Butter & Pickle sandwich, but in place of sour dills, I use cabbage kimchi for some spicy, funky, refreshing crunch.
Gochujang, the spicy and sweet fermented Korean chili paste, serves as the much less sweet "jelly" in this situation. But a squirt of sriracha will also do the trick — just a little something to bring out the sweetness of the peanut butter and spice of the kimchi. Trust me: It just works. And if you're feeling that mid-afternoon slump coming up, this sandwich will wake you right up.
Technique tip: Make sure the gochujang and peanut butter are softened at room temperature so you're not stabbing them into the bread with your knife.
Swap option: Any nut butter would work here in place of peanut butter (cashew, almond, etc.) — but make sure it's chunky to get that textural element. In place of gochujang or sriracha, you could use sweet chili sauce or sambal oelek.
Ingredients
- 2 slices white sandwich bread, toasted
- 2 tablespoons chunky peanut butter
- 1/2 tablespoon gochujang or a squirt of sriracha
- 1/3 cup cabbage kimchi
Preparation
1.Smear both toasted bread slices with peanut butter, 1 tablespoon on each side.
2.Spread gochujang (or squirt sriracha) on top of the peanut butter on one slice.
3.On the other slice, evenly pile your kimchi on top of the peanut butter.
4.Top the peanut butter-kimchi slice with the other slice, cut sandwich in half and enjoy!
