Pb&j Recipe

Prepare bread

Lay out two slices of bread on a clean work surface or cutting board. If you prefer a warmed or crisp sandwich, lightly butter one side of each slice (about 1 teaspoon total) and set a skillet or griddle over medium heat to preheat.

Spread peanut butter

Using a butter knife or spreader, scoop approximately 2 tablespoons of peanut butter and spread it evenly over one face of the first slice of bread. Spread to within about 1/4 inch of the edges to avoid overflow when closed. If using unsalted peanut butter and you want a touch more flavor, sprinkle a pinch of salt over the peanut butter and press it in with the knife.

Spread jam

On the second slice of bread, use a clean knife or turn the peanut-butter knife over and spread about 2 tablespoons of your chosen jam or jelly evenly, again leaving a small border around the edges.

Add optional fillings

If using banana slices, arrange them in a single layer on top of the peanut butter so they cover most of the surface. If using honey, drizzle about 1/2 teaspoon over the banana or the peanut butter before closing.

Assemble sandwich

Place the jam-topped slice jam-side down on top of the peanut-butter-topped slice, aligning edges. Press gently to adhere.

Toast or serve (optional)

If you preheated a skillet and buttered the bread, place the assembled sandwich buttered-side down in the skillet. Cook 2–3 minutes until golden brown, then flip carefully and cook another 2–3 minutes until the second side is golden and the peanut butter is warmed. Alternatively, serve immediately at room temperature.

Slice and plate

Transfer the sandwich to a cutting board and, using a sharp knife, slice diagonally or down the middle. Serve on a plate.

Serve the sandwich with a side of fruit, carrot sticks, or a glass of milk. If you added banana, note that the sandwich is best eaten soon to prevent browning. Leftovers can be wrapped tightly and refrigerated for up to 24 hours (toasting is best fresh).