Peanut Butter-Plus Sandwiches

Half a sandwich makes a great post-exercise snack. Or enjoy a whole sandwich for lunch. Mix up a batch of the spread (it will keep in the refrigerator for several days), and make sandwiches as needed. The filling doubles as a tasty dip with apple wedges or strawberries.

Yield: 8 servings (serving size: 1/2 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 29%
  • Fat: 4.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.5g
  • Protein: 4.8g
  • Carbohydrate: 25.3g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 181mg
  • Calcium: 26mg


  • 3 tablespoons creamy peanut butter
  • 2 tablespoons honey
  • 1 cup mashed banana (about 1 large)
  • 3 tablespoons golden raisins
  • 1 tablespoon roasted salted sunflower seed kernels
  • 8 (1-ounce) slices whole wheat bread


  1. Combine peanut butter and honey in a small microwave-safe bowl. Microwave at high for 20 seconds. Stir in banana, raisins, and sunflower seeds. Spread about 1/4 cup peanut butter mixture on each of 4 bread slices. Top with remaining bread slices.
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