Peanut Butter, Banana and Jam Sandwiches

6  tablespoons natural-style peanut  butter
1/4  cup honey
1/8  teaspoon ground  cinnamon
8  (1 1/2-ounce) slices firm white sandwich bread (such as  Pepperidge Farm)
1/2  cup cherry preserves
1   cup sliced banana (about 2 bananas)

Combine first 3 ingredients in a  small bowl; stir with a fork. Spread 1 1/2
tablespoons honey mixture on each of  4 bread slices. Spread 2 tablespoons
preserves over honey mixture. Arrange  bananas evenly on preserves. Top with
remaining bread.

PH&C Sandwiches

1/2 cup peanut butter
1 tablespoon honey
1/4 cup strawberry cream cheese
1 cup strawberries, thinly sliced
8 slices bread

In small bowl, combine peanut butter and honey; mix well. Partially
stir in
cream cheese to give a swirl effect.

Spread mixture on 4 slices of bread. Top each with strawberries. Cover
with
remaining bread slices.

Makes 4 servings.

Grilled Fluffwich
4 sandwiches

1/4 cup peanut butter
8 slices egg bread
1/2 cup marshmallow creme
2 tablespoons butter, softened, divided (see Note)

Spread the peanut butter evenly over 4 slices of bread. Spread the
marshmallow creme over the remaining 4 slices of bread and place creme
side
down over the other slices to make sandwiches. Using 1 tablespoon butter,
evenly coat the tops of the sandwiches. In a large skillet, melt the
remaining 1 tablespoon butter over medium-high heat. Place the sandwiches
buttered side up in the skillet and grill for about 1 minute. Turn the
sandwiches over and grill for 1 more minute, or until golden. Serve
immediately.

Peanut Butter Banana and Date Pita Sandwiches

1/2 cup chunky or smooth peanut butter
3 tablespoons honey
2 whole wheat pita breads
8 pitted dates, chopped
2 ripe bananas, peeled, sliced

In small bowl combine peanut butter and honey; mix well. Lightly toast pita breads; cut each in half crosswise. Open pita pockets and spread about 2 tablespoons peanut butter honey mixture on both sides of the inside of each pita pocket. Divide banana slices and chopped dates evenly among pita pockets; close sandwiches, pressing slightly to adhere. Serves 4.

Peanutty Apple Sandwiches
Ingredients

3/4 cup crunchy peanut butter
1/4 cup apricot preserves
1/2 tsp. ground mustard
8 slices raisin bread
2 medium unpeeled or peeled eating apples, thinly sliced
lettuce leaves
Directions
Stir together peanut butter, preserves and mustard; spread on 1
side of 4 slices bread. Place apple slices on peanut butter mixture;
top with lettuce leaves and remaining 4 slices bread. Cut sandwiches
in half or fourths, if desired.
Makes 4 sandwiches.

Peanut Butter and Banana Sandwich
The Presley Family Cookbook - Vester Presley, Nancy Rooks
Wimmer

3 tablespoons peanut butter
2 slices light bread
1 banana -- mashed
2 tablespoons margarine -- melted

Mix soft peanut butter and mashed banana together. Toast bread lightly. Spread peanut butter and mashed banana on toast. Place into melted margarine; brown on both sides.