Recipe for Savoury Peanut Butter Sandwich on Sprouted Bread from Silver Hills Bakery

Silver Hills Bakery is a family-owned and family-focused business with a mission to empower people by providing healthy choices through sprouted grains. They believe investing in your own health is the greatest gift you can give someone because when you’re healthy, you’ll have more to share. Making foods with care and purpose from sprouted grains and a simple list of ingredients, we aim to see to it that the nutrient-dense power of sprouted foods is shared in as many places as possible. That’s why this Savoury Peanut Butter Sandwich recipe is being featured: It’s a surprise flavour combination, it’s easy, budget-friendly, and plant-based. It’s nutrient-dense with plant-based protein from chickpeas & peanut butter, and gives a fresh crunch that keeps you wanting to have this sandwich on your weekly lunch rotation.

Recipe for Savoury Peanut Butter Sandwich

Savoury Peanut Butter Sandwich on Sprouted Bread


  • 4 slices Silver Hills Sprouted Bakery Organic Multigrain bread (or your favourite Silver Hills Bakery sprouted whole grain bread)
  • 4 Tbsp peanut butter (for an allergy-friendly option, use Organic Sun Butter)
  • 2 leaves romaine lettuce (broken in half to make 2 leaves)
  • 4 – 6 pieces English cucumber, sliced ½ inch rounds
  • 4 Tbsp non-dairy cream cheese (We used Spread’em Chive & Garlic)
  • 4 Tbsp chickpeas cooked (drained and rinsed if canned)
  • 2 tsp olive oil
  • 6 – 8 pea shoots (or your favourite sprouts)
  • 2 tsp fresh thyme


1. Spread peanut butter (or nut-free butter) on each bread slice.

2. Rinse the lettuce and cucumber. Tear the lettuce in half (or into sandwich-sized pieces), and slice the cucumber thinly. Place both on top of each peanut butter sandwich.

3. Top with vegan cream cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme.

4. Assemble the sandwich and enjoy!


About Emilea Semancik 124 Articles
Emilea Semancik was born in North Vancouver. Emilea has always always wanted to work as a freelance writer and currently writes for the Vancouver Guardian. Taking influence from journalism culture surrounding the great and late Anthony Bourdain, she is a recipe author working towards publishing her own series of books. You can find her food blog on Instagram: