It's National PB&J Day and This is the Best PB&J Ever, Because I Said So

April 2 is National Peanut Butter and Jelly Day. Last year this day was cold and dreary. I remember because an editor at a high-end culinary magazine wrote and article about her best PB&J, and I remember it was toasted. I thought she had gone and taken something really simple and ruined it. She mucked it up. But, being cold and dreary, I made her sandwich as suggested. And now I owe her an apology. Over the year, I've modified it a bit and think I've created the most amazing PB&J.

I eat probably three peanut butter and jelly sandwiches a week. They're my go-to lunch when nothing else really sounds good. Most of those sandwiches are just regular, whereas this one here is fancy (because it's a fancy day). I do always use wholegrain bread, smooth organic peanut butter and a fruit-based jelly (not Smucker's grape since we're not 7 years old). I prefer something like blackberry that has texture or seeds.

For this special-occasion PBA&J ("A" is for almond, but stay with me), first you'll need to acquire a bread with character and chutzpah. Like Seeduction at Whole Foods. Or an old world multigrain from Central Market.

Spread a dab of salted butter on one side of the bread, then on the other side add a layer of Justin's Maple Almond Butter and, because legumes are really the heart of this sandwich, a smooth or creamy peanut butter. I like a 50/50 ratio. Accommodate your own preferences here.

Then, add jelly to the other side of the bread, I never use much because the sweetness is a backdrop and shouldn't overwhelm the scene.

Assemble your sandwich and let it slowly work to a soft sizzle on a hot-ish grill. The butter should bubble slightly and the bread will come alive with a toasty gold-brown hue. Do that to each side, which will probably take about four or five minutes total. The butters coalesce with their new warmth and create a happy threesome with the jelly.

Then eat it!

You're welcome. Happy National Peanut Butter and Jelly Day.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >