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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.
Some will die in hot pursuit
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
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.
Comments
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! 😊
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.
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
He deep fried them also.
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.