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Happy PB&J day!

I miss Fluffernutters! It was a college staple of mine.

Deep-fried, y'all.

Even with "scientific ratios", we all have our favorite ways of doing PBJ! To toast or not to toast? ... depends on my mood. Rye bread is my favorite with apricot preserves. Ooohhhh! I had forgotten all about using marshmallow fluff. Yum. I never understood the use of butter with peanut butter. For those of you who did, or still do, eat PB accompanied by butter, I hope there is a cardiologist in your family!

I do not like PB&J or J or PB or bread with anything but butter (if it is toasted otherwise plain). The combination of textures and flavors just grosses me out...
I also don't like cake and ice cream together.

Personally, I could never do the toasting...all around texture should be mushy (no crunchy PB), so that I could eat it if I had just lost my two front baby teeth.
And I'll take mine with the crusts cut off, please.

The bread must always be toasted. I can't stand the bread right out of the package. Plus, if it's warm the peanut butter melts and that equals heaven on bread.

I want a PB&J now.

Kraft smooth on white bread with raspberry jam... Perfection!

Here in Norway, we're not really big on peanut butter. What we eat for our salty-yet-oh-so-sweets sandwich-wise is goat cheese and strawberry jam. Other fruit preserves are also popular with goat cheese, but strawberry is my lifelong favorite.

I did get inspired by your article, though, so I went out and bought some peanut butter. I'm gonna hold on to my Scandinavian heritage, but the PB&J is a welcome addition to my sandwich arsenal.

I too subscribe to the PB on both sides of the bread method, to keep the jelly from bleeding through the bread. The downside to this though is that sometimes the jelly completely slides out of the sandwich and ends up on the side of my Tupperware container! So, even though it's a bit wasteful, I usually wrap the sandwich in a little piece of foil or plastic wrap to keep the jelly from escaping.
I don't want to be a kill joy, but I just recently heard about some kind of toxic mold that grows on peanuts? I can't seem to find any reputable sources addressing this topic Perhaps in a future article Serious Eats could address this issue.

I like to use raspberry jam, which is not as popular a choice as it should be. It has a tartness that strawberry and grape lack. Also, I like lots of texture in my sandwich, so I get jam with seeds, use crunchy peanut butter, and toast whole grain bread. And I always eat the crusts first.

Just this past weekend I tried honey with PB. OMG so good! How did I live for 35 years before trying this? In my youth I had to endure far too many creamy PB sandwiches with rye bread and orange marmalade 'cause that's what we had.

Back to this weekend, I had Skippy super-chunk on some Milton's 4,385-grain bread from TJ's. The bread was really good, too. The whole combo was great and I'm already looking forward to having it again.