The Ultimate Peanut Butter and Jelly Sandwich is my husband’s favorite! He grew up like many kids fixing their own PB&J after school or sometimes on weekends too. Usually, one of the first things we learn how to do in the kitchen ourselves is fix a sandwich. As a matter of fact, I have read many articles that all agreed kids will eat approximately 1,500 PB&J Sandwiches prior to graduating from high school. Crazy right?
However, for myself, my mom did not like peanut butter, so we did not have it in our house. Luckily we had cheese, cause she doesn’t like it either. But, I did try PB&J as a kid when I went to my cousin’s house and loved it. Albeit, they sometimes substituted jelly for light Karo Syrup. Weird too, but not at all bad. Though, I prefer jelly or jam. Of course, there is Peanut Butter and Banana Sandwich, remember ELVIS? Momma does love Elvis though.
Okay, so now as adults, we both love to have a PB&J Sandwich on occasion. And, the best thing I found out when researching this is, it has some roots in St. Louis, our hometown. It was one of the fairly new food inventions, peanut paste, offered at The 1904 St. Louis World’s Fair, formerly known as The Louisiana Purchase Exposition. And, it was a big hit.
Peanut Butter Beginnings?
Prior though, the story goes that in the 1880’s Dr. Ambrose Straub, a St. Louis physician, created a peanut paste for his patients. Those patients were geriatric with bad teeth and or couldn’t chew their meat or had trouble swallowing their food. So, in 1904 Dr. Straub partnered with a food company to create a peanut spread. This is what the patrons at The 1904 St. Louis World’s Fair made popular. Afterwards, grocery stores started placing orders for it.
As a matter of fact, after the fair, the Peanut Paste or Butter was considered a delicacy and this elegant food graced the Vanity Fair Tea Rooms in Manhattan, New York. Unfortunately without the sliced bread or jelly yet, the pairings were peanut butter and pimento cheese sandwich, peanut butter with watercress, and peanut butter and celery on crackers. I don’t know about the others, but the celery and peanut butter is really good. I’ve tried that one many times myself, as it is a great appetizer.
What about The Ultimate Peanut Butter and Jelly Sandwich Beginnings?
Well, the first actual PB&J Sandwich Recipe was published in the Boston Cooking School Magazine of Culinary Science and Domestic Economics in 1901 by Julia Davis Chandler.
And this is what she wrote; “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other. The combination is delicious, and, so far as I know, original.”
However, it was not until 1917, when Paul Welch (yes the now famous Welch’s) secured a patent for turning pureed Concord Grapes into jelly, he called Grapelade. Now as Grapelade became more popular and the introduction of sliced bread was making its way on tables across America. The cost of peanut butter was becoming more widespread thus, lowering the cost of it. Along with the fact that many commercial brands were upgrading the product to make it creamier, as to not to stick to the roof of your mouth.
Going into the Great Depression of the 1930’s, families started eating Peanut Butter Sandwiches due to the discovery that they were high protein, satisfying meals and better yet, now less expensive. Following this popularity into WWII, from 1941 to 1945, PB&J was included in the U.S. Military rations menu. {But was not rationed at home} Due to the high protein, portable nature and shelf-stable ingredients it was a huge hit with the troops, even when they returned home.
And their kids loved it too. Of course, it tastes great. And, especially the fact they could make PB&J Sandwiches themselves with the invention of sliced bread. So, what a TRIO {Peanut Butter, Grape Jelly, sliced-bread} of what is now budget friendly for both families and college students alike. If you haven’t ever tried it , you should at least once in your life. Unless of course, you are allergic to peanuts, then no.
Today it’s known as America’s Most Favorite & Enduring Sandwich! So much so, we now have a National Peanut Butter and Jelly Day in the USA on April 2nd yearly.
The Ultimate Peanut Butter and Jelly Sandwich Recipe:
- 2 Tbsp of peanut butter
- 2 Tbsp of Concord grape jelly
- 2 slices of white bread
- Secret ingredient
Prep: Spread peanut butter on 1 slice of bread. Spread grape jelly on the 2nd slice of bread. Now sandwich the 2 slices together. But before you start, consider the secret ingredient, YOU!
You are the secret ingredient to the recipe of the Ultimate Peanut Butter and Jelly Sandwich. Why do we say that? That’s because everyone has their own favorite Peanut Butter, their own favorite {fruit} spread or toppings, and last but certainly not least, your own favorite kind of bread! What’s your favorites? The sky is the limit! Maybe try some other types and you never know, you may just find a new favorite.
So, this ultimate story ends with one of America’s most loved and enduring sandwiches, THE PB&J!
But wait, what do you drink with your PB&J? The possibilities are endless, however many would say milk of course! Well, what about pairing it with some fabulous boutique fine wine? Oh, but where do we start?
Well, I suggest starting with the peanut and grape flavors in the sandwich to pair with similar wines with those same notes. How about a RED? Pinot Noir, or a Cabernet, or what about a Lodi Zinfandel? What would you pair with your PB&J?
WINE PAIRINGS:
These pairings were done with all RED Wines today. And, guess what, they are all wine label winners! I prepared 2 different PB&J Sandwiches. One with concord grape jelly, the other with apricot marmalade. Also, I used a 12 grain bread instead of white bread for both. And , the same peanut butter was used.
The Nile Eddy 2019 Pinot Noir; paired with the concord grape PB&J it really smoothed out the tannins. This was the perfect pairing for taste. A refreshing pallet as the grapes in the wine pair extremely well with the concord grape jelly. A match made in Grape heaven! However the pairing with the apricot marmalade was not the same. Still very good, but can taste more of the tannins, but still taste the grapes of the jelly.
The Donna Walker California Cabernet 2020; paired with the concord grape PB&J it really has strong tannins. The peanut butter is not quite heavy enough to dissolve those in this Cab. The Cab seems to be a little overbearing of the sandwich. I did not enjoy this pairing as much because of it. And it seemed to be the same thing with the apricot marmalade, but not competing with the apricot like the grape. This pairing was better, but again not my favorite. May need to leave the Cabernet for a steak?
The Adele Antoniou 2021 Lodi Zinfandel; paired with the concord grape PB&J it too like the pinot noir, cuts through those tannins, but not completely. Still a great pairing choice! And with the apricot marmalade it’s a big hit! The flavors in the Zinfandel lends itself to pair well the apricots. This actually beat out the Pinot Noir in this tasting for me. Sometimes it’s not all about the peanut butter, but the jelly.
Alright, I hope you all had fun today with these pairings. Whatever your eating and whatever you are pairing. Make it fun and interesting. What would you pair with your Ultimate Peanut Butter and Jelly Sandwich? The sky’s the limit. So enjoy and have some fun with it. Life’s too short not try more pairings. What wine will you pair with your next PB&J?
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