The Best Way(s) to Make A Peanut Butter Sandwich
Bananas, pickles, honey, or marshmallows — they're all ingredients that go with peanut butter, if you ask enough people
The peanut butter sandwich is a childhood favorite that's satisfying well into adulthood. It's also one of those foods that we can be so particular about that it's a vehicle for personal expression. Chunky peanut butter on white bread with the crusts cut off; or sprouted bread with creamy peanut butter topped with boysenberry preserves; served open-faced with a sprinkle of flaxseeds — there are many ways to make a peanut butter sandwich. Case in point: The Yummly Team. They shared their ideas of what makes the best peanut butter sandwich and they might surprise you with texture and flavor combinations that span the spectrum.
Tony Felice, QA Tester
"I like to use wheat bread, which I toast first before adding anything. While the bread is still warm, I thinly spread on cookie butter or peanut butter and grape jelly. Then I cut the sandwich in half, diagonally and serve with a cold glass of milk. If you really want to make it extra desserty, add a melted marshmallow."
Sean McGlinchey, Chief Data Officer
"My go to is PB&OM (orange marmalade) Peanut butter (smooth) must coat both slices of bread (usually multi grain) in order to protect and seal the bread from the soaking effects of the marmalade or jelly. I toast more than I don't but sometimes go without toasting to mix it up. Best side for this sandwich are plain ridged potato chips (or plain Fritos when splurging)."
Matt Artz, Head of Growth
"Crunchy PB with dill pickle slices. I do mine on toasted oat nut bread. Stay with me, here. The acid from the pickle cuts through the fatty, cloying peanut butter and the dill and peanut flavors play surprisingly well together. One of the most unlikely flavor combinations I've found that really works well together."
Taimoor Dar, Head of Community
"Sometimes I'll add banana slices (and optionally chia/flax seeds). Creamy or crunchy doesn't matter to me. Organic pb is preferred since peanuts are treated fairly poorly when growing. Bread preference is as complex a carb option as possible. Whole wheat whole grains sprouted with seeds... that kinda thing."
Andrew Grose, Head of Business and Development
"PB & Nutella is my favorite combo!"
Ray Wong, Senior Account Manager
"Depending on my mood, I may toast the bread for that crunch and heat which slightly melts the PB. Either preparation, I always slather one slice of bread with PB and the other with jam or jelly. Bread preference is typically old school sliced white or wheat bread. I prefer smooth peanut butter. Crust is fine as long as the bread is super fresh."
Ryan Smith, Head of Platform
"For my best, comfort food PB&J, I use thin sliced bread, peanut butter, and black currant jelly (though, I'm not picky on the jelly as long as it's berry). Put it all together, butter the outside of the bread, and then throw it on a pan to grill it like you would a grilled cheese. Make sure to eat over a plate, because the peanut butter will ooze out and run all over your fingers."
Joanna LeRoy, Product Marketing Specialist
"A favorite from my college years: split a soft round roll; on one half of the roll, spread half with peanut butter, half with cream cheese; on the other half of the roll, spread a half with strawberry jam and a half with marshmallow fluff (must be Fluff brand — Somerville, MA, ho!). Serve sandwich open faced, so the eater can choose which flavor combinations to make (half fluffernutter, half cream cheese/jam? or do a quarter turn for FOUR different flavor combinations!)"
Keith Philpott, Head of Data Engineering
- Toast bread.
- Spread softened, salted butter generously.
- Eat toast.
- Consume large scoop of peanut butter separately.
"Creamy peanut butter (creamy vs chunky is a major point of controversy in my household) — strawberry preserves/jam/jelly/whatever — soft spongy bread; used to use the whitest wonder bread, but nowadays there's good soft whole wheat available."
Kiara St. Cyr, Data Manager
"The peanut butter is, in my opinion, one of the most important parts of a PB&J. Sometimes I like to make homemade jam and peanut butter, but for simplicity, I will stick to the notion of just using homemade peanut butter. Why homemade? It is simple, easy to make, lasts a long time (if you don't gobble it all up in one sitting, trust me it's easy to do), delicious AND you can make any texture you like best."
Ruth Rangan, Head of Content
"Peanut butter and honey is the PB sammich of my childhood (and my adulthood). Toast the bread and eat it over a plate, because the warm honey always drips out the bottom. Glass of milk on the side basically mandatory."
Yaprak Akdere, Head of Android Engineering
"I didn't grow up eating PB&J because no one ever made peanut butter in Turkey :) I hope I am not changing the traditions here but peanut butter and apples are my go-to pre-workout food and I look forward to having them every time! I like crunchy unsalted peanut butter, Granny Smith apples and pinch of cinnamon on top for more flavor."
Elaine Johnson, Senior Content Editor
"While I'm a fan of PB&J (especially if the J is homemade yellow plum jam), my very favorite PB partner is kosher dill pickles. Think of the salty-tangy flavors of pad Thai or peanut noodles, and you'll get the idea. The pickles need to be fermented dills, the kind with the cloudy brine."
Sarah Adler, Product Design Intern
- Toast oat nut bread
- Spread creamy peanut butter on toast
- Place banana slices evenly on top of peanut butter
- Drizzle honey on top
- Sprinkle chia seeds
- Place other toast piece on top
- Cut into two triangles
"I like to have a pickle on the side of this because it adds a savory and salty addition to it!"