Growing up, food writer Priya Krishna ate a peanut butter and jelly sandwich at every school lunch for eleven years, and in that time she (and her mother) refined the recipe to its ideal – such an ideal that she still eats them. Krishna has five tips for the perfect PB&J.
Photo by Edward Conde
The PB&J Sandwich is much more famous in the US than Australia, but that doesn’t mean it’s off limits to Antipodeans. All you need is some sliced bread, your favourite peanut butter and either jam or other fruit-based spread. Here is Krishna’s recipe:
- Spread the condiments evenly over the entire surface of the bread.
- Use fruit preserves, which have chunks of fruit, instead of jam.
- Stick to strawberry and raspberry, not blueberry or anything funky.
- Cut the sandwich diagonally.
- Wrap it in foil, not plastic wrap, so it’s less sticky.
We’d personally like to add: Toast your bread. It adds some crispness to a potentially soggy sandwich, and it makes it easier to spread crunchy peanut butter. Another way to avoid sogginess is to put peanut butter on both bread slices.
Krishna tells some charming stories about her PB&J history, which make it clear that she’s aware there are other lunches out there. But why keep looking when you’ve found The One?
Comments
One response to “How To Make The Perfect PB&J Sandwich”
BS…try other jams, find whatever you like and eat it…I’ve used Lingonberry Jam from Ikea and that was always awesome.
Blueberry is great. As is apricot.