A Sandwich Classic: PB & J

by James Moore
Print Email

pbj.jpg I have to admit – as much as I love trying new recipes – there are times when nothing quite compares to the satisfying goodness of a peanut butter and jelly sandwich. Some days there's just no time for chopping, grilling, or baking and a classic PB & J is the perfect solution.

According to Smuckers, no one really knows when or where this sandwich was first created. Bread and jelly have been around for ages, but peanut butter wasn't invented until 1890. This spreadable creation was a hit at the 1904 World's Fair in St. Louis, and during the 1920s and 1930s, commercial brands of peanut butter such as Peter Pan and Skippy were introduced. Around the same time, pre-sliced bread became common in the U.S. But there's no mention of peanut butter and jelly sandwiches before the 1940s.

The National Peanut Board reports that the average kid eats 1,500 peanut butter and jelly sandwiches before graduating from high school. They're not just for kids – I've often been on airline flights, when a waft of peanut butter drifts my way, and I turn to see some business exec pull out a Ziploc bag from a briefcase and enjoy a pb & j out – much to the envy of fellow passengers. You can also take comfort in knowing you're helping to save the planet!

According to the PB & J campaign, each time you have "a plant-based lunch like a PB&J, you'll reduce your carbon footprint by the equivalent of 2.5 pounds of carbon dioxide emissions over an average animal-based lunch like a hamburger, a tuna sandwich, grilled cheese, or chicken nuggets."

I suppose there's no single recipe for Peanut Butter & Jelly – but I like to think this is THE BEST version – at least it is in my house.

Peanut Butter and Jelly Sandwich

2 slices Oroweat Honey Wheat Berry Bread
2 tablespoons Santa Cruz Dark Roasted Creamy Peanut Butter
1½ – 2 tablespoons strawberry or raspberry jam – preferably homemade

Spread the peanut butter on one slice, jam on the other – sandwich together and enjoy!

 

James Moore has been a cooking enthusiast since childhood and started blogging as a way to share favorite recipes with friends and family. His site, Cook Like James has grown to include restaurants, cookbooks, wines, and favorite places.

 

Comments   

#2 Ruby 2012-04-03 10:32
Fantastic - and I agree with your recipe as it's just like mine. ;-) Your post reminded me of a time, in grade school, when another student did a presentation on how to make the perfect PB&J. I remember thinking how brilliant her choice of topic was in its simplicity, putting the emphasis on her form and style. You've gained a new fan!
#1 Lora 2012-04-02 12:35
Long live the PB&J!!!

Comments have been closed for this piece.

 

restaurant news

Hidden Treasures at Tacos Por Favor
Los Angeles
by David Latt

tacosporfavorextDriving on the freeway, looking at the streets and neighborhoods below, I often wonder what fabulous restaurants I'm missing. Tacos Por Favor is one of those places that I had heard about for...

Read more...
Prune, My Kinda Retro
New York
by Fredrica Duke

freddeny.jpgThe East Village is, was and always will be my hood in the big apple. Sure, I now stay on the Upper West Side and much to the dismay of my husband, I gravitate downtown. He will often say...

Read more...
Morgenland
Europe
by Anna Harari

ImageIt was a Lonely Planet recommendation, but the description made it hard to tell – it was definitely trendy, but would it be good? We arrived, and it was, as promised, a scene. A hungover...

Read more...
The Jazzy Pizzeria
Los Angeles
by Robert Keats

mozzalogo.jpg Dinner at a great restaurant is like jazz music. The Duke Ellingtons, Count Basies and Billie Holidays of the culinary world perform their signature genius through improvisation.

Such is the...

Read more...