When I first came to the US, I was clueless the first time I heard somebody mentioned a PB & J sandwich. Apparently in Philippines, we don’t eat sandwiches for breakfast or lunch. If ever we have one, it’s usually during snack time. We’ll have two slices of white bread with a thin spread of mayonnaise, margarine, jelly/jam, or peanut butter on each side and nothing else. Other variations include stuffing two slices of bread with pancit or spaghetti. Sounds weird for some non-Filipinos on the pancit or spaghetti filling, but it’s something we love and widely consumed all over the country.
So now that I know that a PB & J sandwich is just sliced bread filled with both peanut butter and jelly/jam, I am making them often for myself and for my kids not just for breakfast or lunch. This American staple has become my favorite ever since.
This PB & J recipe is very easy and doesn’t turn your sandwich soggy even if you prepare it hours ahead.
Prep Time: 5 minutes or less
Ingredients:
2 slices of bread (White or whole wheat is fine. Also, if you prefer to toast them for added crunchiness, you can do so)
2 tbsp of peanut butter
1 tbsp of jelly or jam (I used my home-made plum jam)
Tools You’ll Need:
Bread knife
Spoon
Cutting board
Plate
Procedure:
1. Use a bread knife to spread 1 tbsp peanut butter onto one side of the bread. 
2. Repeat same with the second slice.
3. Use a spoon to scoop one tablespoon of jelly or jam and drop it onto the center of one slice. This keeps your jar of jelly free from any traces of peanut butter.
4. Spread the jelly from the center of the bread towards the sides. The idea is to create a barrier of peanut butter on both sides so the jelly, which is more watery, doesn’t turn your sandwich into a mush.
5. Carefully put the two slices together and press lightly so the fillings stick together. Wipe excess on the sides with a knife, napkin, or paper towel, whatever is handy.
6. Place the sandwich on a cutting board and cut diagonally, making two triangles. Personally, I prefer cutting the sandwich into 4 small triangles for easy grasp, which also makes it perfect for my kids’ tiny hands.
- 2 slices of bread (White or whole wheat is fine. Also, if you prefer to toast them for added crunchiness, you can do so)
- 2 tbsp of peanut butter
- 1 tbsp of jelly or jam (I used my home-made plum jam)
- Use a bread knife to spread 1 tbsp peanut butter onto one side of the bread. classic peanut butter jelly sandwich not soggy
- Repeat same with the second slice.
- Use a spoon to scoop one tablespoon of jelly or jam and drop it onto the center of one slice. This keeps your jar of jelly free from any traces of peanut butter.
- Spread the jelly from the center of the bread towards the sides. The idea is to create a barrier of peanut butter on both sides so the jelly, which is more watery, doesn’t turn your sandwich into a mush.
- Carefully put the two slices together and press lightly so the fillings stick together. Wipe excess on the sides with a knife, napkin, or paper towel, whatever is handy.
- Place the sandwich on a cutting board and cut diagonally, making two triangles. Personally, I prefer cutting the sandwich into 4 small triangles for easy grasp, which also makes it perfect for my kids' tiny hands.
