The peanut butter and jelly sandwich is one of the ultimate comfort foods. Invoking memories of childhood, it has the power, with a glass of ice cold milk, to calm the spirit and return the body and mind to a more peaceful place.
Several lifetimes ago I worked in advertising and days could get, well, rough. I remember finding the assistant to the General Manager in the kitchen making a big pile of peanut butter and jelly sandwiches, cartons of milk everywhere. It had been a day of bad numbers and grim predictions and she thought filling everyone’s tummy with a PB&J was just the ticket. It worked wonders.
Strawberries are in season and you can feel the excitement at the farmers markets as people make a dash to the stalls with the best ones. I’m always up for taking a little sugar out of the equation by adding an great quality ingredient that doesn’t need the crutch, so we’re using berries in place of the jam. Buy the sweetest reddest berries you can find, and if you need a little extra boost of sweet, maybe drizzle a bit of honey inside the sandwich.
Peanut Butter and Strawberry Sandwiches
Bread–in the photos I’ve used sourdough, but use what you like
Peanut butter–about 2-3 Tbsp. (30-45ml) per sandwich–depending on the size of your bread
Strawberries–about 4 per sandwich, sliced thin
A layer of peanut butter…
A layer of strawberries…
Drizzle with honey if desired.
Squish it all together. Slice with a serrated knife. Serve.
If you’re not serving the sandwiches right away, cover them with a damp paper or cloth towel to keep them from drying out. They don’t need to be refrigerated, but if you do, make sure to wrap them in plastic wrap or store in an airtight container, again, to prevent them drying out.