Spicy Thai PBJ

Prep Time 5

Cook Time 5

Servings sandwich

2 slices bread
3 tbsp natural peanut butter*
¼-½ tsp curry powder
1 tbsp orange marmalade (or use honey)
Sriracha
4-5 pieces fresh basil
Butter
*If peanut butter is unsalted, sprinkle a little bit of salt onto each slice before adding the remaining ingredients.
*If your bread slices are larger or smaller, you may need more or less fillings. So use your judgment!
Note: ~ as I mentioned in the headnote, the food truck had a coconut shrimp add-on. So if you want to add protein, try pan-frying some shrimp and tucking it into the sandwich (or just keep it on the side)!

Spread a thin layer of butter onto one side of each slice of bread. Flip the slices over so the unbuttered sides are facing up. Spread about 2 tablespoons of peanut butter onto one slice and the remaining 1 tablespoon on the other. You want to keep the peanut butter thicker in the center of the bread because when you fry it up, it will ooze out.
On the slice with more peanut butter, add the rest of the ingredients. Sprinkle the curry powder on top and spread it around to evenly coat. Spread the orange marmalade on top (or drizzle the honey). Squeeze the Sriracha all over and top with fresh basil. Place the other slice on top (peanut butter side down).
Heat a small/medium skillet over medium-high heat. Once the pan has heated up, carefully place the sandwich into the skillet. Once it starts to sizzle, press down very gently just to make sure the bread is in contact with the pan. Cook for about 2-3 minutes, or until deeply golden brown. Carefully flip and cook for about 1 minute on the other side, or until deeply golden brown.
Let the sandwich sit for about 5-10 minutes before slicing in half. Anything that oozes out when you slice it, you can just scoop it up with the bread.

Substitutions: