Reinventing the PB&J

We’re talking about something of great import: How to make the best peanut butter and jelly sandwich. Our weekly food conversation features the two hosts of the blog and podcast, The Sporkful, who each bring a version of the PB&J… with a delicious twist.

And we’re asking you, have you ever experimented with this classic? Tell us your experience.

The Sporkful co-host, Dan Pashman recommends the “Peanut Butter Sandwich with Crunch and Kick.”

* 2 slices of dense, sturdy wheat bread, sliced thick
* Chunky peanut butter
* Honey
* 1 Anthon Berg chocolate filled with cointreau

Spread peanut butter on both sides of the bread, then unwrap the chocolate and slice off the top of the chocolate liquor bottle, taking care not to spill the liquid inside. (Keep the top for later.) Drizzle the Cointreau over one half of the sandwich, then chop the chocolate and sprinkle the chunks over the same half. Finally, drizzle the honey evenly over the chocolate chunks, close the sandwich and eat.

Co-host Mark Garrison suggests the “Peanut Butter Buzzed Breakfast Sandwich”

* 2 slices of whole wheat bread
* Creamy peanut butter
* 2 teaspoons espresso
* 2 teaspoons maple syrup
* Chopped hazelnuts to taste

In a bowl, blend the peanut butter and espresso, spread it on one of the slices of bread, and sprinkle the chopped nuts to a desired crunch level. Drizzle the maple syrup over the peanut butter, avoiding the edges of the bread, and cover with the other slice. Great for breakfast! And if you want a happy hour version of the sandwich, substitute dark rum for espresso.

Rachel, on Facebook shared her suggestion:

I like to make lots of little tiny PB&J’s on saltine crackers. The salt and the crunch from the crackers make it that much better!

Below: Watch the PB & J showdown: