he ingredients for a perfect peanut butter and jelly sandwich. (image credit: Ginny Fagan)

When it comes to sandwiches, I’ll admit I am not the biggest fan (with the exception of breakfast sandwiches, those will always be good). I haven’t enjoyed eating lunch meat since bologna and cheese sandwiches in elementary school, and I am extremely picky when it comes to types of cheese and other condiments.

Despite all of this, there is one sandwich I have always truly enjoyed: the peanut butter and jelly.

Though there is some debate over which kind of jelly or jam belongs on a PB&J, my preference is grape. I grew up with grape, and there’s not a person in the world who can change my mind, though I will admit that strawberry isn’t terrible.

Another debate occurs over the type of peanut butter used. As for the brand of PB, I grew up with Skippy. Jif users can keep their opinions to themselves as far as I’m concerned. Though I prefer Skippy, natural PB is also an incredible choice. I recently learned that Whole Foods provides customers with an opportunity to hand-grind their peanuts into PB, and I cannot wait to get my hands on some.

When it comes to the texture of the PB, I have always only used creamy PB, and I refuse to so much as try chunky PB. Am I missing out on something wonderful? It’s possible. Do I care? Absolutely not.
To those who say I’m missing out on the texture of crunchy PB, boy do I have a delicious solution: add chips to your sandwich.

Plain potato chips are the greatest addition to a PB&J. They add a crispy, crunchy texture that breaks through the softness of all of the other ingredients. The saltiness of the chips also counteracts the sweetness of the chosen jelly.

Toasting the bread is also something I do and it adds a crunchier texture to the sandwich. The warmth from the toasted bread contrasts the cold jelly, bringing the entire sandwich together.

The perfect PB&J is made with toasted bread, Skippy creamy PB (or natural PB), grape jelly and plain potato chips. To all those who think this sounds gross, don’t knock it ‘till you try it.

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