The Peanut Butter & Jelly
The year was 1901, Julia Davis Chandler published the notion of peanut butter and fruit jelly together on bread in a piece for Boston Cooking-School Magazine of Culinary Science and Domestic Economics. Before that peanut butter was pretty much a delicacy. After that, it became hugely popular as the price of peanuts went down. these delicious snacks became every kid’s favorite and even fed U.S. soldiers during World War II .
Bread: The beauty of the PB&J is any bread can be used. However the go-to is processed white bread. If you can make white bread for yourself, do it; otherwise go for Wonder!
Meat: Well, I suppose the Peanut Butter is the meat, after all it does come packed with protein. The biggest questions here is what brand and what texture. I personally am a creamy JIF guy, but there are so many options.
Accompaniments: Now we are just talking the basic PB&J here so this won’t include things like bacon, bananas, marshmallow Fluff or Nutella. The sole accompaniment here is jelly. As for what kind? I prefer strawberry although I love me some orange marmalade as well.
Method: The method for me is simple yet exact. Peanut butter is spread first on both sides to the edge. The jelly comes next, again on both sides, leaving about 1/8 of an inch to the edge. Finally the sealing of the sandwich. I leave the crust on and always do a diagonal cut. One thing I have done in the past however, grilling it in a pan a la grilled cheese.
Just missed the cut…
Grilled Cheese
Po Boy
Italian
Gyro
Bahn Mi
Muffalletta
Lobster Roll
The Elvis
The Club
Falafel