Selected Posts
Stella ParksBest New Pastry Chef
a handful of sprinklesWhy Weight
total eclipse of the tartTotal Eclipse of the Tart
chocolate sprinklesHomemade Sprinkles
plaid tartAbout BraveTart

PB&J (this is a joke)

3 Tbsp peanut butter, ideally chunky
3 Tbsp homemade strawberry jam, possibly concord grape
2 slices white or wheat bread, crusts trimmed or left intact

On a clean counter or cutting board, stack the two slices of bread so that the edges are in perfect alignment. Now open the slices like two pages of a book, this will prevent any irregularities in the shape of the bread from causing an ill-fitting closure of the final sandwich.

On one slice, spread the peanut butter, taking care to reach to the very corners. Do the same with the jam, but on the other slice of bread. Now, close the slices together, making sure the edges line up as smoothly as possible.

Using a chef’s knife, cut the sandwich in half diagonally with one swift motion, do not saw. I repeat, under no circumstances should you attempt to saw the sandwich in half. You’re not a magician, you can’t do it.

Set the sandwich slices onto a large sheet of waxed paper. Carefully fold the paper to enclose the sandwich and secure with a piece of tape. Or perhaps some twine.

Using a Norman Rockwell painting as your guide, set the table. Have a large glass of milk at the ready. Enjoy your sandwich.


« Back to the Recipe Box

Any questions?

Oct 03, 2010 ·  1:15 AM

This is a dish that has confounded me for years. Thanks to your simple instructions (and admittedly a few attempts) I managed to make this delicious entree. Thanks!

 · The Cheat · 

Oct 03, 2010 · 11:49 AM

Really, most people don’t realize that this dish is truly easy enough for an every day meal. By simply minimizing the steps and clarifying the process, I hope to demystify it. Hopefully, more people like you, will give it a try. Regards,


Dec 24, 2010 ·  8:06 PM

could you give us your blood orange sorbet recipe.

 · ggavitt ·

Mar 26, 2013 ·  4:29 PM

Ah, crap. I sawed.

 · Steph · 

Apr 17, 2013 ·  8:03 PM

I’m an accomplished chocolatier, but I was so intimidated by the thought of making a PB&J that I never even gave it a second thought until I read your detailed post. Thank you for bringing this haute cuisine dish to a more approachable level.

 · Katherine ·

Apr 17, 2013 ·  9:28 PM

Hey Katherine, so glad I could share some insights to help get you over your fear! The process itself can be a little stressful, despite how straightforward the ingredients are. GOOD LUCK!!


Mar 09, 2017 ·  8:25 PM

Howdy, i read your blog from time to time and
i own a similar one and i was just curious if you get
a lot of spam responses? If so how do you stop it,
any plugin or anything you can suggest? I get so much lately it’s
driving me insane so any help is very much appreciated.

 · ig ·

Mar 15, 2017 · 11:56 AM

I’m gone to say to my little brother, that he should also pay a visit this webpage on regular
basis to obtain updated from most up-to-date
news update.

 · Augusto de Arruda Botelho ·

Mar 23, 2017 ·  1:31 PM

Hey there! Quick question that’s totally off topic. Do you
know how to make your site mobile friendly? My web site looks weird when viewing from my iphone4.

I’m trying to find a template or plugin that might be able to resolve
this problem. If you have any recommendations, please share.
Appreciate it!

 · Georges Sadala ·


After clicking "preview" you must click submit to post your comment.