Peanut Butter, Celery and Cheese Baguette
This is based on a toastie that a cafe near my parents used to make when I was small, the cafe is still there (it’s the Hunny Pot in Ayr) but alas they no longer make the toastie 
.
Serves 1
Ingredients
- 2 Tbsp crunchy Peanut Butter
- 3 Sticks of Celery, Diced
- 40g/1.5oz/0.5 Cup Grated/Shredded Cheese (I used a medium cheddar)
- 1 Baguette
Method
Spread the peanut butter equally on both sides of the baguette (crunchy really is better for texture, but use smooth if you absolutely must) and sprinkle over the celery.
Cover the baguettes with the grated cheese and pop under a hot grill (broiler) until the cheese is melted.
Lorraine @ Not Quite Nigella said,
April 21, 2010 @ 1:40 pm
It looks delicious with all of that melted cheese although I’ve yet to try this combination. What a shame they don’t make the toastie but at least you can have this at any time. I tend to crave these kinds of sandwiches near midnight!
Wenchie said,
April 22, 2010 @ 1:00 pm
And actually, I think this is a little better than the toastie, as the bread’s less overwhelmed by the slightly fatty ingredients!
It’s a very definite post-pub type sandwich, or after one of those parties that seem endless and have 1 bowl of crisps for 40 people
amystar said,
January 21, 2011 @ 8:38 am
I would never have thought to combine peanut butter and cheese… hrm. I imagine it works better with crunchy-style than smooth, as I find smooth is sweeter and crunchy is more real-food (like Thai and whatnot) than something I can eat by the spoonful.
Wenchie said,
January 23, 2011 @ 3:21 pm
@Amy – I’m not a fan of smooth peanut butter at all, so I’ve only ever made it with crunchy, but it works remarkably well as a combo