Little kids love it. Pro athletes love it. What happens when you ask big-time chefs to upgrade the protein-packed, salty-sweet classic that is PB&J? Three different kinds of awesome, that’s what.
Warning: The three peanut butter and jelly sandwiches to come will do several—if not all—of the following things…
- Completely shift how you currently think about PB&J construction.
- Expand your concept of “jelly.”
- Further deepen your appreciation for bacon.
- Introduce you to honey slabs.
Linton Hopkins, chef of Holeman & Finch Public House, Atlanta
- The bread: sourdough, buttered and toasted on 1 side
- The nut butter: creamy peanut butter
- The jelly: honeycomb (or raw honey)
- The verdict: sweet and sour nutty perfection
The Healthy Elvis
David Varley, Chef of Canyon Ranch Resorts
- The bread: organic multigrain, toasted
- The nut butter: organic unsweetened creamy peanut butter
- The jelly: all-fruit jam (your choice)
- The toppings: 1 Tbsp cocoa nibs, 1/2 grilled banana (sliced)
- The verdict: a bittersweet nutty banana symphony
The Fully Loaded
Troy Guard, owner/chef of the Tag Restaurant Group
- The bread: wheat
- The nut butter: almond butter (Guard likes the RX brand)
- The jelly: berries, mashed with lemon juice and olive oil
- The toppings: 2 strips bacon, 1 over-easy egg, black pepper
- The verdict: a savory-salty-tart breakfast
Bonus: Make Your Own Peanut Butter!
Add 1 lb roasted, shelled unsalted peanuts to a food processor. Blend 2 minutes if you prefer chunky peanut butter or 5 minutes for smooth. Add 1 tsp honey and blend 30 seconds longer. Add salt to taste, and stir. Makes 1 jar
When you add the honey, you can also add . . .
- 2 Tbsp raisins + 1/2 tsp ground cinnamon
- 2 Tbsp dark chocolate chips + 2 Tbsp cranberries
- ⅓ cup shredded coconut + 1 tsp vanilla extract + 1 pinch ground cayenne