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Peanut Butter & Jelly Sandwiches

 
 
 

Which do you go for?

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rousseau

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Jun 23, 2010
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In the past week or two I've started back on PB & Js, hadn't had one in a long time. Turns out it took me until my thirties to make one properly: with an enormous amount of both peanut butter and jelly.

This thread is here to discuss your PB & J preferences, and all other issues surrounding this type of sandwich.
 
What about the bread? It has to be a whole grain cewy kind.

PP on toast with coffee is one of the finest eating experiences in the world.
 
Heavy peanut butter but no jelly. On Rye bread. Or on a slice of french bread, and broiled in the oven until the peanut butter just begins to scorch a little. Or peanut butter on Ritz crackers.
 
Heavy? Light? Kind of subjective, don't you think?
Doesn't everyone think his personal preference is moderate/moderate?
 
Needs to be preserves, need the chunks of strawberries... or at least what is left of them. Peanut butter needs to be crunchy, otherwise, wasting valuable bread.
 
I like Santa Cruz creamy peanut butter and Bonne Maman jelly. Raspberry jelly is probably my favorite but since I've been buying Bonne Maman, I've been edging toward their blueberry. I like crunchy peanut butter just fine but I go through it faster. Then I have to stir another jar. It's just too much. I've got enough on my plate already. I had considered a peanut butter stirrer but the cleaning of it looks to be more involved. Overall, I think I'm better off sticking with the butter knife for stirring.
I'm still making PB&J with these presumed healthy breads. I should stop that. PB&J is best on soft white bread and smashed down flat. It's been decades since I've done that. PB&J on a white bagel is good and very filling. It's lunch on the go all by itself.

How thick of a layer? Just enough so it doesn't squeeze out the other side.
 
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