I've never been much of a cold-cuts sandwich kind of guy, so my mom made PB&Js for me for school lunches through much of my pre-college career, and I still eat a fair number of them today when at home. (Our house technique is putting regular butter on the slice of bread the jam/jelly will be on.)
My preference is for strawberry jam, marmelade, or honey as the flavor ingredient. I have avoided Skippy and Jif like the plague for my adult life, and prefer more organic (and less sugared) peanut butter — smooth by preference, though crunchy is okay. My main compromise these days is to use one of the organic no-stir PBs that add in palm oil to keep the peanut butter separated.
The Surprisingly Short History of the Peanut Butter and Jelly Sandwich
The peanut butter and jelly sandwich is such a staple of American childhood these days that it seems like it’s been around, well, forever. In fact, it took a surprisingly long time after all the necessary ingredients were invented for someone to put them together, and several decades more before doing this became popular. In fact, there are people alive […]
The one true PB&J, as passed down from Grandma Johnson is to fry it.
Butter each piece of bread like you would grilled cheese.
Flip the bread over and cover one with jam/jelly, and the other with Peanut Butter.
Fry it up until each side is golden brown, cut in half and eat.
Preferred jams are Raspberry, Blackberry, Red Currant, Black Currant, Gold Currant & Marion-berry.
Preferred Peanut Butter is Adams Chunky.
+Stan Pedzick I'm sure that those who like that sort of thing will find it the sort of thing they like.