{"id":44684,"date":"2017-08-06T10:32:34","date_gmt":"2017-08-06T14:32:34","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44684"},"modified":"2017-08-06T16:18:15","modified_gmt":"2017-08-06T20:18:15","slug":"sb-f-open-sandwichsb-f-%e3%82%aa%e3%83%bc%e3%83%97%e3%83%b3%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44684&lang=en","title":{"rendered":"SB & F Open Sandwich
SB & F \u30aa\u30fc\u30d7\u30f3\u30b5\u30f3\u30c9"},"content":{"rendered":"

\"\"<\/p>\n

You may be wondering what SB and F stand for.<\/p>\n

Well, we probably have to talk about PB & J first.<\/p>\n

I’m not a huge fan of peanut butter and jelly sandwich.<\/p>\n

I do like peanut butter but jelly makes the whole sandwich a bit too sweet, and I feel like something is missing… freshness, maybe.<\/p>\n

So, as you can see in this post<\/a>, I like to add fresh fruit.<\/p>\n

In this particular post I used jelly but I usually leave jelly out, so my PB & J is technically more like PB & F: peanut butter and fruit.<\/p>\n

\"\"<\/p>\n

This time instead of peanut butter I used sunflower butter, so that’s where the name comes from.<\/p>\n

Sunflower butter and fruit, SB & F.<\/p>\n

It’s like a cousin of PB & F (lol).<\/p>\n

This was my first time to try sunflower butter.<\/p>\n

One of my Instagram friends posts a lot of pictures with sunflower butter, and that inspired me to try it.<\/p>\n

It’s very creamy, and my first impression was “it tastes like sunflower seeds!”<\/p>\n

The flavor is unique (a bit milder or more sophisticated? than peanut butter), and it is a great addition to my small nut butter collections.<\/p>\n

\"\" \"\"<\/p>\n

\"\"<\/p>\n

So just because I wanted to try this new butter, I baked bread.<\/p>\n

This is 2\/3 whole wheat bread (2\/3 of the flour used was whole wheat flour: 1 (all purpose flour): 2(whole wheat flour).<\/p>\n

\"\"<\/p>\n

I usually hesitate to buy strawberries because there are wide variables in the taste quality, and I have been unlucky coming home with almost tasteless strawberries often recently.<\/p>\n

But finally luck was with me, and these strawberries were so sweet!<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

I generously spread the sunflower butter on the toasted bread slices.<\/p>\n

\"\"<\/p>\n

Aren’t these open sandwiches pretty?<\/p>\n

This makes a perfect breakfast.<\/p>\n

\"\"<\/p>\n

I enjoyed the sandwich with a cup of coffee.<\/p>\n

\"\"<\/p>\n

I just bought this mug, and I absolutely love it.<\/p>\n

It’s from Anthropologie<\/a>.<\/p>\n

\"\"<\/p>\n

SB & F Open Sandwich<\/strong> <\/p>\n

– 2 toasts
\n– 2 tablespoons sunflower butter
\n– fruit; I used a banana and strawberries<\/p>\n

1. Spread sunflower butter on toasts.
\n2. Place fruit on top.<\/p><\/div>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

You may be wondering what SB and F stand for. Well, we probably have to talk about PB & J first. I’m not a huge fan of peanut butter and jelly sandwich. I do like peanut butter but jelly makes the whole sandwich a bit too sweet, and I feel like something is missing… freshness, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28,29],"tags":[],"class_list":["post-44684","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44684","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44684"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44684\/revisions"}],"predecessor-version":[{"id":44733,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44684\/revisions\/44733"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}