That just seems like a lot of unnecessary work to me. Slather PB on one slice of bread, jelly on the other, smash together, PROFITS!
You know, I just thought about this more than I should have, and I realized that when I have soup and sandwiches I am usually making them for the whole family so it’s actually less work for me to mix the PB in with the J and spread on a bunch of sandwiches. If I didn’t then I’d have to spread two things on each sandwich, and I just don’t love my family that much.
I chose other because I don’t use jelly, I like jam or preserves. Just about any flavor but most often it’s strawberry, raspberry or blackberry. I like to try different flavors every so often though. Currently, my new thing is peanut butter and nutella, it’s almost like a Reese’s sandwich.
ITA, except I am ambivalent about crunchy or smooth Peanut butter. I usually get smooth because it is generally easier to spread.
Okay, this is going to sound crazy but…no jelly. I ate peanut butter and jelly my entire life, but within the past year or so it just seems too sweet. So now it’s just peanut butter (Laura Scudder’s all natural smooth peanut butter only, please) on wheat bread. Even better, peanut butter on Hawaiian bread.
I just don’t like peanut butter.
Other: crunchy peanut butter and strawberry preserves, not jelly. It’s my ultimate comfort food.
At the risk of sounding weird (not as weird as peanut butter and pickles though! :)), add some Fritos on the sandwich with the crunchy PB and SP, and I’ve died and gone to heaven.
I can’t imagine mixing them together. That stuff in the store with the grape jelly and peanut butter in the same container makes me shudder.
I used to mix Strawberry jam and peanut butter, and scoop it up with Fritos. 
Please don’t tell anyone.
Crunchy with blackberry-raspberry-blueberry triple fruit jam.
Crunchy peanut butter, all-fruit cranberry spread, 12-grain bread. Big glass of milk. Heaven.
Smooth with strawberry preserves, not jelly, not jam.
Smooth peanut butter and raspberry jam. Good stuff, though I am more likely to eat a sandwich with just peanut butter, no jam.
Sorry, you’re still wrong. We have jam too, and it’s not the same thing as jelly. Jam is made from actual fruit, and jelly from fruit juice.
Crunchy natural peanut butter (nothing but peanuts and salt) with orange marmalade AND BUTTER with seeded rye bread.
I was a crunchy PB kid, but I’ve morphed into a smooth PB adult. But rarely strawberry and almost never grape ( I do not much like Concord Grape as a flavor ). I’m all snobby with the artisanal jams these days. They’re pretty ubiquitous in the SF Bay Area, home of hordes of snobby foodies.
This, all the way. Would like crunchy just as well if my teeth weren’t so horrible.
Another one here who thinks it would have been nice to pick multiple options. I waffle between crunchy and smooth peanut butter, depending on whatever I feel like picking up when I’m in the grocery store on that particular day, and I like both grape *jam *(fuck grape jelly) and strawberry jam or, in a pinch, strawberry preserves.
All that being said, lately my favorite has been peanut butter, banana, and honey. Toasted if I have time.
Oh, and I almost always eat whole-grain white bread.
Must be wheat bread. Must be natural (no sugar added) peanut butter. I prefer smooth but don’t mind crunchy. Plenty of good options for jelly/jam, though - strawberry’s great, and I like cherry preserves, blackberry jam, and elderberry jam.
Whole grain bread, natural crunchy peanut butter, apricot preserves.