Peanut butter sandwich with pickles, cucumber & egg

How Maurice does it

1. 1

   Pour the shelled peanuts into a dry pan and toast over medium heat, shaking frequently, until golden and fragrant, about 5–8 minutes.

2. 2

   Transfer the roasted peanuts to a blender or food processor and blend until smooth, scraping down the sides as needed, to make peanut butter. Spoon into a jar and set aside.

3. 3

   Chop the pickles and cucumber into small pieces and place in a mixing bowl.

4. 4

   Add the chili sauce to the bowl and stir to combine.

5. 5

   Peel and chop the hard-boiled eggs, add them to the bowl, and gently mix everything together.

6. 6

   Toast the oat bread slices if desired. Spread a generous layer of the homemade peanut butter on each slice.

7. 7

   Spoon the pickle, cucumber, and egg mixture on top of the peanut butter.

8. 8

   Cut the sandwiches in half and serve immediately.