Here are 3 levels of peanut butter & jelly sandwiches.
Level 1: Elementary School Lunch PB&J
Start with some slices of industrial white bread and spread creamy peanut butter on one slice and grape jelly on the other. Smash together and you're done.
This is so nostalgic, but we can do better.
Level 2: Homemade Real Fruit PB&J
Start with some artisanal white bread slices. Spread one slice with crunchy peanut butter and add some fresh fruit of your choice right on top. Carefully place another slice of bread on top of the fruit and give it a nice smush.
My kids love the taste and I love that there's so much less sugar than with traditional jelly or jam. It's a win-win.
We can still do better.
Level 3: The Ultimate "Uncrustable" PB&J
Add a jar of unsalted peanuts to a pan over medium heat and get them toasty. Pour directly into a food processor and blend on high until you have a smooth and creamy texture.
Using the same pan, kick your head to medium-high and add some fruit of your choice, sugar, lemon juice, and lemon zest. Bring this to a boil and then reduce your heat to medium and cook about 5 minutes or so.
Get a couple of slices of fresh bakery bread and add a dollop of your peanut butter to the center of one. Top that with a spoonful of your compote and top with another slice of bread.
Use a cookie cutter or container to cut out your "uncrustable" and you're ready to eat.
These are so much better than those frozen things that cost a fortune. Just because it's a PB&J doesn't mean it can't be made better.
- Chef Mike
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