Pb & J Recipe

Gather ingredients

Lay out 2 slices of bread on a clean cutting board or plate. Have peanut butter, jam, a knife for spreading, and a spoon or butter knife for the jam ready.

Optional toasting

If you prefer a toasted sandwich, lightly butter one side of each bread slice (about 1 tsp divided) and place buttered side down on a preheated skillet over medium heat or in a toaster oven. Toast for 1–2 minutes per side until golden. Remove and place buttered sides down on the board. If not toasting, proceed with untoasted bread.

Spread the peanut butter

Using a clean knife, scoop about 2 tablespoons of peanut butter and spread evenly over one full side of one slice of bread. Spread to the edges for full coverage; if using chunky peanut butter, press gently so it adheres.

Spread the jam

Using a spoon or a separate knife, scoop about 2 tablespoons of jam or jelly and spread evenly over one full side of the other slice of bread. Spread to the edges for even flavor in every bite.

Add optional fillings

If using banana, arrange thin slices in a single layer on top of the peanut butter. If using honey or chocolate spread, drizzle or spread over the peanut butter before adding the jam slice as desired.

Assemble

Place the jam-covered slice on top of the peanut-butter-covered slice with the spreads facing each other. Press gently to seal.

Trim and slice

If desired, trim crusts with a sharp knife. Cut sandwich in half diagonally or down the middle. Wipe knife clean between cuts if sticky.

Serve

Serve immediately. If prepared ahead, wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 24 hours. Add a pinch of salt to the peanut butter if you prefer a saltier balance.