The Perfect Peanut Butter And Jelly Sandwich
Many individuals dismiss the classic peanut butter and jelly sandwich as a relic of childhood. I can see their side of it, we all definitely ate a bunch as a kid. The average American child consumes 1,500 PB&J sandwiches by the time they graduate high school. Some of us never stopped, though. I’m 25 and still eat a peanut butter and jelly sandwich almost every single day. I’d say 4 or 5 a week. Peanut butter is a fantastic source of protein and the simplicity with which you can make one of these bad boys is unrivaled.
There are a couple of disputes within the community, though. The battle lines are often drawn when it comes to Creamy(or smooth) peanut butter vs Crunchy(or chunky). Creamy peanut butter is definitely the more popular of the two. 60% of Americans apparently prefer the smoother softer version; citing its easier spreadability on bread and lickability off spoons.
The jelly is the other important half of the iconic sandwich. Who even knows the difference between a jam, a jelly, and a preserve? They’re all made of the same stuff, the only difference is the makeup of the fruit when mixed with the sugar. Jam is made with fruit juice, jelly with fruit pulp, and a preserve with basically whole fruit. It comes down to how thin/spreadable you like your J part of the PB&J.
The bread cannot be ignored if we’re to have this discussion in full. It often is, though. I, myself, have not done too much experimentation in this arena. Simple wheat bread had done the trick for me for decades. Some prefer it white or prefer it toasted. At the Local Deli, the Adult PB&J comes on sourdough and it’s honestly delicious. Sourdough is personally never something I’d have thought of for a PB&J option but now I don’t know why I’d try it on anything else. If you’re not in the mood for the old childhood classic, we’ve got plenty of options. Come give one a shot!