PB&J how do you make it?
The way that I make my sandwich is plain ole white bread. Spread a generous amount of PB on both slices. Add a big spoonful of apple jelly for the middle. What could be better than that? What say you...
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@...: 30495619913371/comments/
Another favorite of mine is a peanut butter and mayonnaise sandwich on white bread!
PB and Mayo???? Look, if you're not going to take this thread seriously.....😁
Don’t knock til you’ve tried it! 😀😀
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I don't...........................I don't make PB&J simply because it is gross............it's also for children. Flame retardant suit just donned.
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With lots of bacon and onion. Also no PB or J.
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Another favored peanut butter sandwich is with cinnamon and sugar sprinkled on instead of jelly. I mostly eat them as open top sandwiches or toast.
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My recipe.......over many decades.......
Start with Mrs. Baird's "large"(none of that skinny sandwich stuff) white bread.....the fresher, the better.
Next....spread Jif, and ONLY Jif, smooth peanut butter(none of that "crunchy" junk.....if I want hard peanuts, I'll shell some) across one slice. If you can see ANY of the bread.....you haven't slathered enough on!!
Now add cold Welch's, and ONLY Welch's, grape jelly(none of that jam or preserves crap) on top of the peanut butter......edge to edge....a little dripping of the edge won't hurt anything.
Cover this with another slice of Mrs. Baird's........and yer there!!
If real hungry......repeat the above.
But wait......one must be able to wash down this creation.
Pour a large, or very large, glass of REAL vitamin D(no 1%, 2%, skim, lactose-free, gluten-free, etc. ......need apply) milk......microscopically above freezing temperature. Then.....mix in at least two times the recommended amount of Nestles Quik chocolate(no other flavor allowed) powder. In emergency situations, Hershey's chocolate syrup may be substituted.
Well.....there you have it. Gotta go.......I'm suddenly hungry.
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We only eat Simply Jif PB. It has less sugar than most brands (our Grandkids hated it), and NO crunchy for us. I make my PB&J sandwiches with multi grain bread and Welches grape jelly, or simply without the bread, mixed in a bowl and devoured.
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Finally! Somebody, grdad45, knows that you mix the CREAMY pb with jelly (grape or red plum are my favs, but whatever jelly you prefer) in a bowl before spreading it on the bread.
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was it Elvis ? who made famous banana and PB sandwiches or at least was well know for liking them
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Never had one and don't plan to. Maybe if starved which seems likely
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I lived on PB & J sandwiches for a couple of months back in the mid 70's. My wife and son (baby) had to travel home to tend to a sick parent and I sent 99% of my very small military earnings with them.
It was several years after before I took up the notion to eat them again.
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MUST mix PB and jelly in a bowl, then add to your preferred bread!
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mike55: 30495619913371/comments/30495621293723
MUST mix PB and jelly in a bowl, then add to your preferred bread!
That should solve my dilemma with the very thick batch of Welches Grape Jelly! Thanks! 😊
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Ingredients:
Bread: White bread of any brand but preferably a nice soft potato bread. No whole grains. It must be soft and smooth.
Peanut Butter: Creamy peanut butter only. You can select your favorite brand but top choices are Adams, JIF, and Skippy Natural. If allergies are a concern there is nothing better than Sunbutter as a substitute.
Jelly: As the name suggests, it must be jelly. Jam and preserves are axiomatically disqualified. There are very few good commercial jellies carried in your typical grocer, but limiting to store bought, Smuckers brand is as good as any other commercial jelly offering (not so with jams and preserves but that's irrelevant). Welches is also recommended. Grape is top tier for PB&J, but Strawberry is also acceptable. Avoid anything in a squeeze or plastic bottle. Glass jar container only. It makes a difference.
Butter: yes, it's required for the proper sandwich because it's going to be toasted. Without it, it will be too dry. Pure Irish Kerry Gold is required.
Preparation: mix equal parts jelly and PB in a medium bowl until the mixture is creamy and thoroughly mixed. Apply to both halves of the sandwich with a knife and spread to the edges approx 1/8" thick . Fold together. Soften the butter to room temperature and apply a thin layer of butter to outside of the top of the sandwich only. Using a cast iron pan, place enough butter in the pan to cover the bottom. Bring the butter to brown using high heat. Once brown, immediately lower the heat to low and place the sandwich in the pan butter side up. Toast on the first side for one minute and turn the sandwich over. Bring the heat back up to medium (for a small pan) or leave on low for a large pan (pan temp should be approx 275-300 degrees). Cook the second side 1 minute to 90 seconds or until golden. Remove the sandwich from the pan and allow to cool for 5 minutes. Cut the sandwich on the diagonal. Garnish the plate with apple slices and red grapes. Recommended beverage pairing: cool 2% milk.
Enjoy.
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Ditch-Runner: 30495619913371/comments/30495621230747
was it Elvis ? who made famous banana and PB sandwiches or at least was well know for liking them
He deep fried them also.
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Living alone and not inclined to cook a meal for one, I thoroughly enjoy my version of the staple PB&J for dinner on a regular basis.
To fool myself into thinking it's a healthy meal I use the wheat, nut, or oat bread du jour. I spread the only smooth peanut butter the neighbors deem worthy to consume upon one slice of said bread, Peter Pan.
As I am not very fond of the overly sweet, oft utilized grape jelly, I reach for my Achilles heel of fruit spreads, orange marmalade. This shall be spread upon the opposing slice. Crust to crust is a must for the spreading.
A marriage of the two slices is blessed with a dusting of ground cinnamon on each slice just prior to the joining into gooey snackdom.
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