As a side note to this week’s Big Question, several of us have weighed in on what constitutes the best peanut butter. Some will touch only Jif. Others want nothing but ground peanuts. One commented on the correct form of peanut butter with homemade jelly in making that culinary delight known as the PB&J, or peanut butter and jelly sandwich.
In recent weeks, I have rediscovered this childhood staple. A couple weeks ago I was contemplating what to have for lunch when a little voice in my head reminded me I had all the makings of a PB&J on hand. For no particular reason I can think of, I hadn’t had one in several years and it suddenly sounded so good I nearly ran to the kitchen to create one.
Since that day, I’ve had at least half a dozen PB&J sandwiches. I do that, sometimes. I get really into one food and eat it quite a bit for several weeks. Then it drops off my radar and I don’t eat it at all for a while.
Anyway, I have found that for me this is what constitutes the perfect PB&J:
– I want chewy bread with flavor of its own. Whole wheat or something involving nuts is a plus. Sourdough will definitely do in a pinch. Rye, however, is not good for the purpose no matter how much I like it in a meat-based sandwich.
– Crusts are good.
– Peanut butter is ground peanuts with a little salt. That is all.
– I prefer jam or preserves over jelly because I like the texture better. If I have apricot preserves on hand, that’s best. Strawberry or raspberry is also good. I have no truck with grape jelly.
– PB&J tastes better when cut into triangles.
Of course, I know that several of you are by now utterly horrified at my creation. So I’m curious, what is your perfect PB&J? I’d love to hear how it differs from mine.