The multigrain loaf from my local bakery. I get it unsliced so I can cut it extra thick, over half an inch. Throw it in the toaster on 2, switch it to bagel setting halfway through.

Centrella chunky peanutbutter, nice thick spread on the more-toasted side of the bread. You gotta do it right out of the toaster so it gets properly melty.

Raspberry jam in a thin layer on the other piece of bread. Thin! It’s not a jelly sandwich; this is a condiment.

Sprinkle coarse sea salt on the peanut butter and combine the halves. Eat while still warm.

Pb&j goes on a tortilla, not bread.

Oh my… Can I chime in with “local supermarket brand bread and same jam” I don’t have any neighbors with a stone mill unfortunately haha.

Aldis on peanut butter, Mckays seedless bramble and a soft brown bread roll

In Winnipeg, we have a variety of rye bread that is white, light, and fluffy. In the rest of Canada, it is sold as “Winnipeg-style Rye”, but in Winnipeg it’s just “Rye”. It’s seriously the best.

For jam, we’ve got a single grape plant in the backyard that produces about 15L of grape jelly every year. An insane amount for a single plant. Not 100% sure on its variety (maybe Valiant) since it was already 30 years old when we bought the house. But fucking awesome.

For peanut butter, we actually tend to use “Nature’s Nuts Nut and Seed Butter” – which is some mix of: almonds, cashews, chia seeds, hazelnuts, sunflower seeds, pumpkin seeds, and Brazil nuts. Made in Canada, but obviously a bunch of these things don’t grow in our climate ;)

Edit: just realized this conversation is on lemm.ee which is shutting down. Sadness. Looks like a similar community will spin back up on lemmy.world

No jelly - it’s peanut butter and honey (and cinnamon), and no bread - it’s on a tortilla that’s then fried just enough to make it toasty warm but not crunchy, then rolled up.

Brands don’t mich matter. The only ingredient that can be problemstic is the peanut butter, and so long as it’s just peanuts, it’s fine.

I ain’t fancy but I do have a go-to: Jif + Smucker’s strawberry between two toasted Eggos. This is why I’m fat.

Stroehmann white bread. It’s super-processed, light and airy plain white bread. The same fluffy cloud bread that my parents used to make PB&J when I was a kid.

I have to use smuckers PB and some orange marmalade though. I can’t stand cheap PB and cheap grape jelly. It was fine when I was a kid, but just isn’t appetizing now.

removed by mod

Either store brand or homemade bread, store brand peanut butter and homemade jelly.

Sara Lee butter bread

Whatever organic grade bs jelly is in the fridge for the kids

Peter pan extra crunchy

i can’t afford to be choosy, it’s whatever i got. whatever was on sale. whatever generic or store brand is cheapest. never jelly, though, unless it’s homemade. always jam or preserves. right now it’s from aldi with bread from the regional gas station chain.

but i will not ever again use walmart ‘great value’ peanut butter. the ‘new’ recipe introduced in the last year (along with the new ‘smaller’ 16oz jar that is really just the same exact size jar as the 18oz jar, just filled less) is worse-than-dollar-store trash.

Technique matters for longevity: peanut butter on both sides, jelly in the middle. The fatty PB blocks migration of the aqueous jelly into the bread, similar to how the lipid bilayer works for all animal cells.

deleted by creator

“Artisan Bread in 5 minutes” recipe. The 5 minutes is prep time, not the rest and bake time. 😀 https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/