1 cup organic smoky roasted Runner peanuts
1 cup organic roasted Valencia peanuts
1 tablespoon organic coconut oil
1 tablespoon sea salt
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.