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You might think that making a toasted Peanut Butter and Jelly (or Jam for those of you who think jelly is a dessert) sandwich wouldn't require explanation. However, you might also be the sort of person who makes sandwiches out of *shudder* enriched white bread, so we can't really trust you now can we.
No. Obviously we can't.
Now I know what you're thinking, and yes, the PBJ is traditionally made using enriched white bread. However, we are not making a PBJ, we are making a TOASTED PBJ, and enriched white bread should not, under any circumstances, be toasted.
No. Obviously we can't.
Now I know what you're thinking, and yes, the PBJ is traditionally made using enriched white bread. However, we are not making a PBJ, we are making a TOASTED PBJ, and enriched white bread should not, under any circumstances, be toasted.
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Signing UpStep 1Preparation
To start, you're going to need:
1) Bread- I use sliced sourdough, and I will take no responsibility if you use a different type of bread and it doesn't turn out well.
2) Peanut Butter- I use Skippy Super Chunk, but brand is probably not all that important. However, if you use creamy peanut butter it will be even messier than it is going to be already. Use at your own risk.
3) Jelly (or Jam)- I prefer strawberry.
4) Knife
5) Toaster Oven- Yes you really do need a toaster oven, it is an integral part of the process.
(I suppose you could use a blow torch or something similar, but it's very important that the peanut butter melts completely once you've applied it.)
1) Bread- I use sliced sourdough, and I will take no responsibility if you use a different type of bread and it doesn't turn out well.
2) Peanut Butter- I use Skippy Super Chunk, but brand is probably not all that important. However, if you use creamy peanut butter it will be even messier than it is going to be already. Use at your own risk.
3) Jelly (or Jam)- I prefer strawberry.
4) Knife
5) Toaster Oven- Yes you really do need a toaster oven, it is an integral part of the process.
(I suppose you could use a blow torch or something similar, but it's very important that the peanut butter melts completely once you've applied it.)
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Some additional tips, I prefer creamy but as the author suggested you get more ooze factor. To combat this I usually use a thinner layer of pb and I don't over toast the bread, otherwise if the bread gets too stiff. If you over toast, when you apply pressure during a bite it will transfer over the whole sandwich, causing the melted pb to ooze even worse.
A variation I might recommend is instead of using jelly, try it with cream cheese. It's not for everyone, but it makes it the whole deal extra creamy and the sweet of the melted peanut butter contrasts with the sour of the cream cheese into something greater than the sum of its parts.
Crunchy outside with a cool soft inside :)