Tuesday, March 5, 2013


Peanut butter and pickle sandwiches have been around since the Depression Era, but at this point they aren't exactly a lunchtime staple. Last fall, they seemed to be experiencing a minor comeback (New York Times articleNew York Times recipeHuffington Post article and videoNPR article), but I haven't heard any buzz since then.

Recently, the combo popped into my head again. I don't know why, maybe because I'm pregnant? The Peanut Butter Co. in Greenwich Village named its version "The Pregnant Lady".  My curiosity couldn't be held off any longer. I had to try it.

I made an open face version with toasted bread, natural peanut butter, and sliced dill pickles (many people prefer bread and butter pickles for this, but I used what I had).

Verdict: Like many others before me, I was pleasantly surprised, and I will have it again. The acidity of the pickles cut the fattiness of the peanut butter. Pretty tasty!

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