Peanut butter and jelly sandwich
|Course||Lunch or snack|
|Place of origin||United States|
|Serving temperature||Room temperature|
|Variations||Peanut butter and jam, other nut butters, with butter or marshmallow fluff|
|1095 kcal, 18 g fat, 3 g fiber, 59 g carbs kcal|
|Cookbook: Peanut butter and jelly sandwich Media: Peanut butter and jelly sandwich|
|Wikibooks Cookbook has a recipe/module on|
A peanut butter and jelly sandwich, or PB&J, includes one or more layers of peanut butter and one or more layers of either jelly or jam on bread. Sometimes the sandwich is eaten open-faced or with one slice of bread folded over (effectively a "half sandwich"). If the peanut butter is not spread on each slice of bread, the sandwich will become soggy if it's left too long to sit.
Variations on the sandwich can be created by changing the jelly to honey and instead of peanut butter, someone may use almond butter or another nut butter. Spreads like cream cheese or chocolate spread can be used in place of the peanut butter. When marshmallow fluff is substituted for the jelly, the sandwich becomes a fluffernutter.
Peanut butter was originally paired with a diverse set of foods, such as pimento, nasturtium, cheese, celery, watercress, and toasted crackers. In a Good Housekeeping article published in May 1896, a recipe "urged homemakers to use a meat grinder to make peanut butter and spread the result on bread." The following month, the culinary magazine Table Talk published a "peanut butter sandwich recipe."
The first reference of peanut butter paired with jelly on bread to be published in the United States was by Julia Davis Chandler in 1901 in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics. In the early 1900s, this sandwich was adopted down the class structure as the price of peanut butter dropped. It became popular with children by the 1920s as manufacturers began adding sugar to the peanut butter. During World War II, both peanut butter and jelly were found on US soldiers' military ration list.
A peanut butter and jelly sandwich made with white bread, two tablespoons each of peanut butter and grape jelly, provides 27% of a person's Recommended Daily Intake of fat and 22% of their calories.
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- "How Nutritious Is a PB&J?". Nutrition.about.com. Retrieved 2012-08-15.
- Magazine, Bon Appetit Bon Appétit (2013-06-05). "Peanut Butter & Jelly Mistakes You're Making". The Huffington Post. Retrieved 2016-11-13.
- "How to Make a Peanut Butter and Jelly Sandwich". wikiHow. Retrieved 2017-01-08.
- "PB&J is A-OK". Prepared Foods 171.10 (): p.32(1). Prepared Foods. Oct 2002.
- Peanuts: The Illustrious History of the Goober Pea. University of Illinois Press. p. 35.
- The Story Behind the Dish: Classic American Foods. ABC-CLIO. p. 166.
- Chandler, Julia Davis (1901). The Boston Cooking School Magazine of Culinary Science and Domestic Economics.
- Lau, Maya (June 7, 2013). "Who Made That?". New York Times Magazine.
- "Food Timeline". Lynne Olver.
- Why Do Donuts Have Holes?. Citadel Press. p. 127.
- Corleone, Jill. "ARE PEANUT BUTTER & JELLY SANDWICHES HEALTHY?". Retrieved 31 March 2012.
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