BUILDING THE BETTER PB&J

Bon Appetit magazine talked to six chefs across the country about their particular methods for crafting the classic Peanut Butter and Jelly sandwich. Here are their secrets:
– Julia Jaksic, Cafe Roze, Nashville: “Use soft bread — milk bread or brioche — then spread cashew butter and strawberry preserves on each side. Sprinkle a little sea salt on the inside. Cut diagonally because it’s very important to have equal parts preserves and nut butter in each bite.”
– Peter Lemos, Wax Paper, Los Angeles: “Use really good creamy peanut butter and, to give it some texture, crush some plain peanuts. Spread a layer of strawberry jam, and slice fresh strawberries over the top. It’s gotta be cut on a diagonal.”
– Elisabeth Prueitt, owner, Tartine Manufactory, San Francisco: “Use an equal proportion of crunchy peanut butter to jam on a country loaf. Crunchy peanut butter is important for a bit of textural contrast, and when it comes to the jam, apricot is my favorite.”
– Tommy Habetz, Bunk Sandwiches, Portland, Oregon: “Concord grape jelly and Skippy super chunk on thick-cut milk bread. Build it so that both sides have peanut butter and then the jelly is in the middle. It’s a more symmetrical bite and you’re not getting any preserves leached onto one side of the bread.”
– John Bates, owner and chef, Noble Sandwich Co., Austin: “Use potato bread. Spread a little butter on the outside of the bread and toast it on a cast iron griddle – just on one side – so you get a Texas toast thing going on. Use heavy amounts of organic unsweetened creamy peanut butter and strawberry jelly of equal portions, each on one side. Don’t cut it in half.”
– Casey Rebecca Nunes, chef, Media Noche, San Francisco: “I mix a little sambal into my peanut butter. It reminds me of chicken satay. Then I add a few strips of bacon because I’m indulgent, and blackberry jam. I’m not particular about the bread, but I do like having it toasty. I put it in a pan, sit a brick covered in foil on top, and flip it. If I’m being all fancy, I’ll cut it in half.”
* They also suggested that if you have a peanut allergy, you can go take a flying leap at a rolling donut.
* I think the P in PB&J stands for pretentious.
* Could all you fancy chefs pause with the sandwiches for just a sec and bite me?
* I think the consensus here is, just keep making it the way you’ve always made it.
* “Mommy, make me a peanut butter and jelly sandwich.” “I’m sorry, honey, we’re all out of brioche and sambal, and I don’t have a brick.”
* The secret to a good PB&J – or any sandwich – is this: have someone else make it.