By A quiet week of bread and family. The subscription deliveries went out on Saturday. The farmers' market sold out by 10 AM. The Anapra bakery reported its best week of the month. The numbers are steady. The steady is the success. The success is the bread.
A week like this one — where the numbers are steady and the bread sells out before the morning is half over — always brings me back to the simplest thing on the table. The Anapra bakery doing its best week, the subscriptions going out on time, the market emptied by 10 AM: all of that steady, quiet success makes me want to come home and make something that asks nothing of anyone. Peanut butter and jelly has been that recipe in our house since before I can remember — it is daily bread in the truest sense, the thing you reach for when routine itself is the comfort.
Peanut Butter Jelly Recipes
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 1 sandwich
Ingredients
- 2 slices sturdy sandwich bread (white, whole wheat, or sourdough)
- 2 tablespoons creamy or crunchy peanut butter
- 1 1/2 tablespoons strawberry, grape, or raspberry jam or jelly
- Optional: 1/2 teaspoon honey, drizzled over the peanut butter layer
- Optional: pinch of flaky sea salt on the peanut butter layer
Instructions
- Lay out your bread. Place both slices flat on a clean cutting board or plate. If using a rustic or thick-cut loaf, toast lightly first for better structure.
- Spread the peanut butter. Using a butter knife or offset spatula, spread the peanut butter evenly over one slice of bread, going all the way to the edges so every bite is covered. If desired, drizzle with honey and add a pinch of flaky salt.
- Spread the jelly. On the second slice of bread, spread the jam or jelly in an even layer. Use slightly less near the edges to prevent overflow when pressed together.
- Press and slice. Bring the two slices together, peanut butter side to jelly side, and press gently. Slice diagonally for the classic presentation, or straight across if preferred.
- Serve. Enjoy immediately as-is, or wrap tightly in parchment or wax paper for a packed lunch that holds well for several hours.
Nutrition (per serving)
Calories: 380 | Protein: 13g | Fat: 17g | Carbs: 48g | Fiber: 3g | Sodium: 370mg