Peanut Butter and Marshmallow Sandwich

Sandwiches are one of the staples of life around here. We have a lot of fun trying out new and fun sandwiches. This one, a PB&M is a great play on the old standby and couldn’t be more delicious!

Of course bread makes all of the difference and I like to choose Oroweat® Whole Grains Sliced Breads for our sandwich creations. Not only are they delicious, but they also offer these attractive bonuses:
o 2 to 5 grams of fiber per slice
o Zero grams of Trans Fat
o No High Fructose Corn Syrup
o A cholesterol free food

That’s something to like and since we should be eating about 25-38 grams of fiber each day, this is a fantastic way to reach that goal.

Now onto the sandwich!

You’ll need

  • 2 slices of bread ( Choose Oroweat® Whole Grains for a punch of fiber and grains)
  • 2 tablespoons peanut butter
  • 4 large or 8 mini marshmallows
  • butter

To assemble, spread peanut butter on one side of your bread. Place the marshmallows on the other side and sandwich together. Butter the outside of the sandwich and grill over medium high heat until toasty. Let sit for a couple of minutes and then slice and serve!

I’d also like to share a little information with you about the 2016 Better Sandwich Contest!

Oroweat® Bread is excited to launch their “2016 America’s Better Sandwich” Contest! The sandwich architect whose filling matches the goodness of Oroweat® Bread will win a grand prize of $25,000.
Before entering an original better sandwich, entrants should make sure their recipes include any of the Oroweat® Sliced Breads, including any of the Oroweat® Sandwich Thins® Rolls varieties.
This year’s contest includes five (5) exciting sandwich categories including:
“Open-Faced Artistry” (sandwiches are works of art for the world to see, and these snacks and meals should announce their nutritious ingredients—like bright beets or tasty tuna— sans second slice);
“Breakfast in Bread” (these sandwiches, featuring nutrient rich breakfast favorites like eggs and yogurt, invoke images of cozy mornings in bed or boisterous brunches with friends);
“Creative Classics” (nutritious spins on sandwich creations that have stood the test of time, such as grandma’s club sandwich, BLT or other old-time favorites);
“Fueling Good” (these sandwiches should incorporate ingredients that help boost your energy such as healthful fats, protein, fiber and iron)
“State Favorites” (whether it’s a well-known sandwich in the state you reside, or a must-have local dish that can transition into a sandwich, celebrate your state pride by re-creating these state favorites with better-for-you ingredients)
The recipe in each sandwich category with the highest score will receive a $5,000 category prize.
Entries will be accepted June 15th – August 21st, online consumer voting will take place September 26th – October 23rd, and the winners will be announced on National Sandwich Day- November 3rd.
Oroweat® bread will donate one (1) loaf of bread (up to 100,000 loaves) to Feeding America for each valid entry submission during the entry period and vote received during the online voting phase of the “2016 America’s Better Sandwich” Contest
More information on the “2016 America’s Better Sandwich” Contest Official Rules and Donation Program terms and conditions can be found at .


A quick note for those that aren’t familiar with Oroweat®: *Availability: Oroweat® bread is available across the Western U.S. It can be found in the Midwestern U.S. as Brownberry® bread and in the Eastern U.S. as Arnold® bread


I’m dying to know: What’s your favorite sandwich??!! Do you pile it high with toppings or keep it simple with meat and cheese? Grilled or a good old cold sammy? Fill me in!


The coupons for product redemption, information, and gift card have been provided by Oroweat® Bread so that I could try the product and share information about the “2016 America’s Better Sandwich” Contest and my thoughts and information about Oroweat®. The opinions expressed in this post are my own and do not reflect the opinions of Oroweat® Bread.”

Posted in: DIY.
Last Modified: July 18, 2016