Fruity Peanut Butter Sandwich

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Here's an easy way to upgrade your peanut butter sandwiches with only a little extra effort!

We’ve finely diced apples and celery and mixed them, along with a handful of raisins, into store-bought crunchy peanut butter. We then toasted an English muffin, spread on the peanut butter mixture and tossed on some alfalfa sprouts, just for fun! (If you don't like alfalfa sprouts, feel free to use your favorite lettuce.) This sandwich is a great energy booster, perfect for lunch but especially tasty in the morning or before or after a workout. It travels well in an air-tight Ziploc® Brand Sandwich Bag.

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Ingredients:

Makes 4-6 Servings

2 Granny Smith apples
3/4 cup crunchy peanut butter
1/4 cup celery, diced small
1/4 cup raisins
4 English muffins, toasted
1 cup alfalfa sprouts (or 4 leaves of romaine or iceberg lettuce)

Directions:

1.
Cut both apples into halves; core and remove the seeds. (Leave the peel on.) Dice one apple into small pieces. Place the peanut butter, celery, raisins and the chopped apple in a small bowl and stir until combined.
2.
Split and toast the English muffins. While the muffins are toasting, slice the second apple into thin slices.
3.
Remove the muffin halves from the toaster and spread 1/4 of the peanut butter mixture on the bottom half of each English muffin.
4.
Top with alfalfa sprouts or lettuce, and place apple slices on top.
5.
Serve open faced or cover with other half of the English muffin.

Chef's Note: