What Makes The Best PB&J?

You left out black cherry.

Actually, my favorite PB&J is a BL&T.

What about honey?
Smooth or crunchy PB?
Type of bread.
Crusts on or off?
Do you put PB on both slices with the jelly between, so it doesn't sink into the bread?

It's a science and an art-form rolled into one. The type of jelly is but one of many variables to consider.

Quote by dlcalguy

What about honey?
Smooth or crunchy PB?
Type of bread.
Crusts on or off?
Do you put PB on both slices with the jelly between, so it doesn't sink into the bread?

It's a science and an art-form rolled into one. The type of jelly is but one of many variables to consider.

Smooth honey-blended PB, Wheat bread with the crusts on and no - PB on both bread slices would make all the jelly goosh right out! PBJs are intended for immediate consumption so the jelly can't soak in. When packed in a lunch or eaten later the jelly-infused mushy bread slice is gag-tastic. (and that's NOT a good thing!)

Good on toast too, where the warm bread makes the PB all liquidy so it mixes with the jelly, but those also have to be eaten at once, while still warm.

I’m a fan of the old school flavors, which are either grape or strawberry. If I have to decide, I’ll go strawberry.