Crunchy hurts the roof of my mouth. And the wife’s. 
Peanut butter and sriracha.
Creamy peanut butter. If it’s on bread, it’s white bread. It might be just peanut butter, but sometimes I put strawberry spread or honey on it, too. I also put peanut butter on crackers, and saltines, Ritz, and graham crackers all play nicely with peanut butter.
That’s fucking sick. :eek:
I can see the appeal of this though; it’d be like a satay sandwich.
My favourite; crunchy PB and thinly sliced apple (a sharp one such as a Granny Smith) on wholewheat.
It’s an addiction; I admit that I need help.
Exactly. And it goes pretty damn well on grilled hot dogs.
I prefer crunchy peanut butter, but I’m not a fanatic about it.
Lately I’ve been going with the Elwood Blues diet, though – dry white toast.
I like most of the variants listed so far and wanted to add PB & maple syrup. Surprisingly good.
I know satay has come to be considered Thai food in the West, and it is popular in Thailand, but really it’s a Malay import here. From Malaysia and Indonesia. Sriracha sauce is definitely Thai, being manufactured in the district of the same name over on our Eastern Seaboard. I’m not sure I’ve ever seen anyone here eat satay with Sriracha sauce.
In fact, I just went and asked my Thai wife if that’s ever done, and she made a sour face and said, “No way.” It’s always a peanut sauce or that sweet-vinegary stuff.
Crunchy peanut butter and GRAPE jelly. Has to be grape.
Also - I spread the peanut butter on BOTH slices of bread, and the jelly goes in the middle.
Peanut butter on thick slices of still warm from the oven multigrain bread with just a hint of raspberry jam on top.
or
Peanut butter on wonderbread wrapped around a whole banana.
Right now my peanut butter kick more often comes from peanut butter on celery sticks though.
Crunchy tastes better, but it doesn’t last as long, as you can’t spread it thin enough.
Crunchy peanut butter and Fluff. The mighty Fluffernutter!
This exactly.
Missed the actual OP. I don’t think I ever add to the actual PBJ, I just replace the jelly. In fact, I do it a lot, because jelly is often too sweet. Which is weird, since I sometimes replace it with syrup. I think it’s just that you can use a lot less syrup than you can jelly, since jelly needs to be spread.
I used to would just eat peanut butter by itself, and, while I still do on occasion, it just doesn’t taste good on corn tortillas–especially when those are cold. Pan fry them and it’s a lot better.
Toppings I’ve tried: bananas, syrup, honey, brown sugar, potato chips, tortilla chips, bologna (not as bad as you’d think), cheese (just as bad as you’d think), and chocolate (good, but I can’t eat it anymore–too stimulating).
When I was a kid I used to LOVE peanut butter and sharp cheddar cheese sandwiches. Man, I haven’t even thought of those in ages. May have to go try one…
Creamy, with butter, ideally on an English muffin.
Now I’m hungry.
Crunchy peanut butter with strawberry jam on toast.
Anything else makes Baby Jesus cry.
Good thing I’m an atheist, then. Even when I still had my upper teeth, I preferred creamy peanut butter. Nowadays I can’t really eat nuts.