Freak. 
Grape jelly, white bread, and Skippy creamy peanut buter is the beat.
I agree with Mauvaise too- PB and honey sandwiches are to die for…
Home-made crunchy peanut-butter and Jalapeno-Mint jelly on toasted Russian black rye. Yum!
Potato bread (LOVE that stuff!)
Strawberry jam (not preserves or jelly)
Chunky PB
And a big ol’ glass of very cold milk.
I like PB and honey too. Yum.
Peanut Butter - Adams Old Fashioned Crunchy Unsalted (gotta stir it every time as the oil separates from the mix)
Bread - a good heavy multigrain, potato bread, or extra-sour sourdough
Fruit preserves - raspberry, marionberry, or boysenberry
Honey - prefer spun variety
Oh man, I can’t believe NONE OF YOU know the secret to a perfect PB&J!
I agree with the squishy, white (usually Wonder) bread.
Blackberry jam is the best, but strawberry is a close second. I haven’t had a real PB&J since my Nana died a few years ago. She made the best blackberry jam.
I prefer crunchy or extra crunchy peanut butter.
Now, the key: You need to coat both sides of the bread with a thin layer of butter before you put on the peanut butter and jam. Mmmmm, so good!
Ultra-cold, 2% milk is a given.
I think I know what Im having for lunch. mmmmm.
I’m more in Mauvaise’s camp. Unlike all you rigid folk, I vary in how I like my PB& J. It’s awesome on soft potato bread, but sometimes perfect on pumpernickel. Wheat is good, especially when toasted. Jellies vary too; lately I’ve been making my sammiches with pear butter. As for the peanut butter, I’ve got creamy and crunchy and it varies, what I choose.
Now, the thing I am picky about is the exact proportions of Peanut Butter to jelly. Furthermore, both must be applied smoothly so there are no globs where the balance is thrown off (for this reason, I have to avoid preserves and thick jams with chunks in them). No one can make my sandwich–only I can get that balance right. Generally, the offense is too much jelly.
Soft, squishy white bread
JIF Creamy peanut butter
Blackberry jam with seeds (without seeds is an abomination)
But the key is, you have to pull off and eat all the crusts first except for one side–just pull it off and set it aside. Then you have to squish the middle part of the sandwich and eat all the edges that have all the squished out peanut butter and jam before eating the now-flattened middle. Then you can eat the last side of crust. All this must be washed down with really cold milk.
There is never too much jelly!
I haven’t had a real PB&J since my Nanny Dot (her name was Dorothy) died. She, too, made the best blackberry Jam.
But, I’ve discovered another version of PB&J that’s almost as good.
White bread, buttered on both sides. Strawberry jam. THICK slab-layer of creamy peanut butter-- and it must be Jiff or Winn-Dixie generic…all else is crap in a jar.
Asemble the sandwich and throw it on the George Forman Lean Mean Fat Redicucing Grilling Machine (better know as 'the Forman), let it cook and…oh…heaven…
Also peanut butter and marshmallow creme is, as far as I’m concerened the only comfort food (or the best thing in aiding the munchies).
LP
When I was a kid, my two favorite sandwiches were peanut butter and brown sugar (when I wanted a good sugar rush) and peanut butter and mayonnaise :o (full of savoury goodness).
Hmmm… maybe that belongs in this thread.
[post-preview hijack]What’s up with that embarrassment smiley? It looks like it’s yawning more than anything else.[/post-preview hijack]
Naw…you only have to coat the jelly side with butter. The peanut butter doesn’t soak through the bread and make it all gooshy.
The peanut butter of choice at the Mason DeDay is Jiff (creamy), because we can get two 40 oz. plastic jars shrink wrapped together from Sam’s Club. As Soupo and Katcha get older and their p.b. consumption increases, we’ll probably go the route blazed by Mama DeDay, and get the bucket of store brand p.b. The BIG bucket with the handle.
The Little Woman goes the strawberry jam route.
Soupo leans toward grape jelly.
I like blackberry jam, or apple jelly. (Not apple butter, it just looks icky)
But a good P.B.& J. layers out like this…
white bread
butter
jelly
peanut butter
white bread
cut on the diagonal
a side of Fritos
big glass of milk
Timchik, my little brother, Skippy, ate peanut butter and sugar sandwiches all the time. It was just white sugar though. But he would put brown sugar on his cereal in the morning.
White bread. I usually buy that kind called “Italian Bread.”
PB MUST be Jif Extra Crunchy. Nothing else is acceptable. Smooth PB is for wimps.
Jam must be, well, jam. Not jelly.
Grape, strawberry, black raspberry, doesn’t matter, as long as it’s JAM.
Potato chips on the side.
Cold milk.
Yum.
You know what’s really good? A lightly toasted English Muffin, PB on one side, orange marmalade on the other. Smoosh together and enjoy. The marmalade goes so well with the English Muffin, better than when it’s on bread. Perfect late-night snack.
Butter with Peanut Butter and Jelly?!?!?!
Mayonnaise with Peanut Butter and Jelly?!?!?!
You people are sick. Sick!
Rose
Skippy Super Chunk
Paulaner AllFruit–rasberry, strawberry, cherry or grape
Any kind of bread (I even like it on seedless rye) but I mostly have it on wheat.
Creamy PB has no character.
I just had a Chunky PB & Rasberry J on Wheat yesterday. A big glass of cold milk is an absolute requirement.
You eat jelly with your peanut butter? Now that is one of the most disgusting food combinations I know.
And, no, I’m not kidding. I don’t know how anyone eats those sandwiches.
Bleach, bleach, bleach.
Extra-extra crunch PB, jelly/jam optional. If using jam/jelly, should be strawberry or grape. Other foo-foo flavors not desired but will be accepted if need be.
Bread should be white and toasted.
If feeling especially naughty, with pour some honey over the whole thing…
ideal sandwich(es):
Honey Wheat bread
Jif Extra Crunchy PB
Welch’s blackberry or strawberry jam
lots of cold lemonade
[QUOTE]
*Originally posted by smaft *
**
One Chlorox on wheat, comin’ up!
Ok, I’m with Mauvaise and Cranky - fairly catholic in my pbj tastes. The peanut butter is always Jif Creamy, although I don’t violently object to crunchy and am willing to consider other brands (but only for pbj - for pb-and-no-j, Jif Creamy and none other). The bread? Well, squishy white is good, as is the firmer Pepperidge Farm Homestyle (or whatever they’re calling it now), or buttermilk bread, or Italian, or whole wheat, but nothing with seeds in it. (Raisin bread is a really cool thing for pbj…mmmm.) The jam is whatever I have on hand. Lately it’s been something called Tiptree Green Fig, which is really interesting. Also like marmalade (bitter is sometimes a lot of fun), apple butter (Bauman’s from Pennsylvania is the best), seedless blackberry or raspberry (McCutcheon’s of Maryland), pumpkin, lekvar…
I also sometimes like peanut butter with sweet, bread-and-butter pickles. Watermelon pickles might also be good, now there’s a thought. Or chutney.