Peanut butter and jelly sandwich

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Peanut butter and jelly sandwich
A peanut butter and jelly sandwich on white bread
Alternative names PB&J
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
Food energy
(per serving)
1095 kcal, 18 g fat, 3 g fiber, 59 g carbs[1] kcal
Cookbook: Peanut butter and jelly sandwich  Media: Peanut butter and jelly sandwich

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").

Variations on the sandwich are known to be made. Jelly to honey or fruit slices and instead of peanut butter. Now with the popularity of almond butter, some people are transiting to almond butter and jelly sandwiches. Marshmellow fluff can also be substituted for the jelly or just added for extra flavor. This sandwich would be called a fluffernutter.

A 2002 survey showed the average American will have eaten 1,500 of these sandwiches before high school graduation.[2]


Peanut butter was originally paired with a diverse set of foods, such as pimento, cheese, celery, watercress, and toasted crackers.[3] 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.[4][5] 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.[6] Since World War II, both peanut butter and jelly were found on US soldiers' military ration list.[7]


A peanut butter and jelly sandwich made with white bread, two tablespoons each of peanut butter and strawberry jelly, provides 27% of a person's Recommended Daily Intake of fat and 22% of their calories.[1]

While roughly 50% of the calories are from fat, most of them come from monounsaturated fat and polyunsaturated fats, which have been linked positively with heart health.[8]

See also[edit]


  1. ^ a b "How Nutritious Is a PB&J?". Retrieved 2012-08-15. 
  2. ^ "PB&J is A-OK". Prepared Foods 171.10. Prepared Foods. October 2002. p. 32. Retrieved August 28, 2017. 
  3. ^ Peanuts: The Illustrious History of the Goober Pea. University of Illinois Press. p. 35. 
  4. ^ Mark McWilliams. The Story Behind the Dish: Classic American Foods. ABC-CLIO. p. 166. 
  5. ^ Lau, Maya (June 7, 2013). "Who Made That?". New York Times Magazine. 
  6. ^ "Food Timeline". Lynne Olver. 
  7. ^ Why Do Donuts Have Holes?. Citadel Press. p. 127. 
  8. ^ Corleone, Jill. "ARE PEANUT BUTTER & JELLY SANDWICHES HEALTHY?". Retrieved 31 March 2012. 

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