Peanut Butter Sandwich With Sriracha and Pickles

By Sam Sifton

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Introduction

This "no-recipe recipe" is a celebration of kitchen improvisation, reimagining a beloved Southern classic with bold, unexpected twists. It eschews rigid measurements to invite personal experimentation, while delivering a symphony of textures and flavors: toasted bread’s crunch, creamy peanut butter’s richness, tangy pickles’ acidity, and a subtle heat from sriracha, balanced by umami depth from soy sauce. The result? A harmonious blend of sweet, salty, sour, and crisp—an experience best enjoyed with an open mind and a willingness to adapt.

Ingredients (Flexible Guidelines)

Tailor these components to your taste; quantities are approximate and can be adjusted freely:

• Bread: 2–3 slices (e.g., crusty white sandwich bread, whole-grain, sourdough, or a lightly toasted baguette slice for extra crunch).

• Peanut Butter: 1–2 tablespoons (creamy or chunky, natural or sweetened; choose your preferred consistency).

• Pickles: 3–4 thin slices of dill pickles (seedless or with seeds for texture; fresh or store-bought—drained if overly briny).

• Spice & Umami: 1–2 teaspoons sriracha or sambal oelek (adjust for heat), and ¼ teaspoon light soy sauce (optional, for saltiness).

Method: Step-by-Step (With Improv Flexibility)

This recipe thrives on balance and personal preference—use these as a foundation, then tweak to taste:

1. Toast the Bread:

Preheat a toaster or grill. Toast the bread slices until golden and lightly crisp (2–3 minutes in a toaster; 1–2 minutes under a broiler for a deeper crust). Avoid burning; the goal is crunch, not charring.

1. Spread Peanut Butter:

On one toasted slice, spread a generous layer of peanut butter (1–2 tbsp). The warmth of the bread will gently soften the peanut butter, creating a creamy, melt-in-your-mouth base.

1. Layer Pickles & Heat:

Arrange dill pickle slices evenly over the peanut butter. Drizzle sriracha (1–2 tsp) across the pickles for heat, then add a tiny soy sauce drizzle (¼ tsp) for umami. Taste as you go—add more sriracha if you crave heat, or skip soy sauce for a simpler profile.

1. Assemble & Serve:

Top with the second toasted slice, pressing gently to combine ingredients. For texture, slice diagonally or bite directly into it. The sandwich is best enjoyed immediately, while the bread remains crisp and the peanut butter is still slightly warm.

Pro Tips for Customization

• Pickle Variations: Swap dill pickles for sweet pickles, bread-and-butter pickles, or even kimchi (for extra spice). Drain excess brine if pickles feel too wet.

• Peanut Butter Choices: Chunky peanut butter adds texture; natural (no added sugar/salt) balances sweetness.

• Bread Swap: Use sourdough for tang, whole-grain for nuttiness, or a baguette for a crustier, more substantial bite.

• Heat Control: Start with 1 tsp sriracha; add ¼ tsp increments for heat tolerance. For milder heat, use sambal oelek or skip it entirely.

About the Recipe Series

This unstructured approach is part of Sam Sifton’s weekly What to Cook newsletter, where he curates recipes that prioritize flavor over rigid rules. For weekly inspiration and more improvisational dishes, subscribe to the newsletter (replace with actual link if available). Explore additional "no-recipe" gems here.

"The beauty of this recipe lies in its flexibility—trust your taste buds and let the magic unfold."