Little tip: use a fork for the jelly so you can spread it evenly.
Rules for a PB&J...What Rules?...No Rules!
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I eat a few every week for lunch. What's really made it has been the abandonment of any mass store bought ingredients.
My wife makes our sandwich bread these days and it's a bit heftier then that flimsy stuff you buy at the super market. This makes a great base.
Jams and Jellies all come from a few different local farm stores. A couple of them make it themselves, a few have their brand made for them. Stay away from your cheap store jelly.
Like the jelly, we get a variety of different nut butters locally. I think all of these are made for the stores, but there's a wide variety of natural nut butters out there to play with. I usually prefer some form of chunky to add substance but anything from peanut, almond, pecan, and walnut could be in the mix along with things like dried cranberry and dried cherries. Stay away from your cheap store stuff.
I layer it on thick to ensure a sandwich of substance. It is delicious.
My wife makes our sandwich bread these days and it's a bit heftier then that flimsy stuff you buy at the super market. This makes a great base.
Jams and Jellies all come from a few different local farm stores. A couple of them make it themselves, a few have their brand made for them. Stay away from your cheap store jelly.
Like the jelly, we get a variety of different nut butters locally. I think all of these are made for the stores, but there's a wide variety of natural nut butters out there to play with. I usually prefer some form of chunky to add substance but anything from peanut, almond, pecan, and walnut could be in the mix along with things like dried cranberry and dried cherries. Stay away from your cheap store stuff.
I layer it on thick to ensure a sandwich of substance. It is delicious.
Wot, no Bovril??
Bovril, Boiled Beef & Carrots, Banks’s Bitter & Bruno in your pipe! That’s the hammer.
My mom always made me a traditional PB&J with white bread. It was great when I was six years old and it's still great to this day 70 years later. You don't mess with it if it suits your version of perfection.
I eat pb&j every day for an early lunch. Lately I’ve been using Nature’s Own butter bread and smooth peanut butter with reduced sugar welches grape jelly in a squeeze bottle. The bread is toasted medium and I use a butter knife to spread the peanut butter on one slice while the toast is hot. I clean the knife with a napkin and squeeze the jelly on top of the peanut butter and spread with the clean knife, light peanut butter, heavy jelly, I don’t smear but evenly distribute without mixing too much… think warm peanut butter layer meets cool jelly layer. I place the other toast slice on top and flip. Flipping is important. Then I cut in half, not diagonally, unless there is an air pocket/hole in the bread slice. My sides are Parmesan Cheese Gold Fish crackers and Chicken Biscuits crackers. I’ve got a screwed up stomach so simple repetitive meals work well. I’m extremely particular and apparently haven’t grown up yet! 
I like to mix the peanut butter with some honey. Holy diabetes batman but it's good.
Not anymore. Anything with peanuts is strictly forbidden at school or at least around here. I'm sure some Karen had something to do with it.
No judgment here. I put fries in my burger and potatoe chips in my sandwiches.
Have you tried all natural peanut butter? Kraft even makes it now. It's literally peanuts ground into peanut butter and that's it. Regular peanut butter is icing sugar and fat
The Absolute Best Way to Make Peanut Butter
In her latest column, Ella Quittner whips up swoon-worthy peanut butter at home.
@Coreios : I think you mean a BJ. If the foreplay involved some sort of strange sandwich ritual I assume you were trying to pick up an Amish girl!
The salted cured meats are the most sensual.
A PB&J on home made bread with home made jam is a thing of beauty. Use cashew butter for extra decadence.
A PB&J on home made bread with home made jam is a thing of beauty. Use cashew butter for extra decadence.
-soft white overprocessed bread
-creamy Jif or Skippy
-Welch’s grape jelly
-peanut butter applied on both slices with carefully troweled lip around exterior edges
-jelly properly stirred to almost pourable consistency (of course with same knife, so as to dirty remaining jelly in jar just enough to piss wife off.
-glass of cold milk
^^^the only way to make a proper pbj in my book. Any other way would be like eating small styrofoam packed ice cream cups with anything other than a flat wooden “spoon” with extra wood flavoring.
Of course, YMMV
-creamy Jif or Skippy
-Welch’s grape jelly
-peanut butter applied on both slices with carefully troweled lip around exterior edges
-jelly properly stirred to almost pourable consistency (of course with same knife, so as to dirty remaining jelly in jar just enough to piss wife off.
-glass of cold milk
^^^the only way to make a proper pbj in my book. Any other way would be like eating small styrofoam packed ice cream cups with anything other than a flat wooden “spoon” with extra wood flavoring.
Of course, YMMV
PBJ everyday baby! Gotta be jam and smooth on multigrain or homemade. Fast and easy.
Keto low carb tortilla, crunchy Jiff, and low sugar jelly.
If I am feeling nostalgic, substitute Miracle Whip for the jelly.
If I am feeling nostalgic, substitute Miracle Whip for the jelly.