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The peanut butter and jelly sandwich is a relatively new invention, with peanut butter becoming popular in the 1900s and the sandwich itself not appearing until the 1940s. It is a nutritious meal that can be low in calories, and there are many ways to experiment with the classic recipe. PBJ addicts have strong opinions on various debates, such as creamy vs. smooth and jam vs. jelly.
Touted by some as the perfect food, a peanut butter and jelly sandwich is a true marvel of complementary ingredients. Whether you’re a wheat, white, or rye lover, the marriage of salty, mouthwatering peanut butter with decadent, pungent gelatin creates a combination any matchmaker would truly adore. For PBJ lovers, it seems like this sandwich has been with us since ancient times, but in truth, the potent lunch combo is less than a century old.
It wasn’t until 1890 that peanut butter hit the food scene, becoming a smash hit at the 1904 World’s Fair in St. Louis, Missouri. According to some stories, the high-protein spread was invented as a substitute for people with weak teeth who couldn’t chew meat. Renowned health physician John Harvey Kellogg was an early promoter of ground peanut paste, recommending it to his vegetarian followers as a protein substitute. Peter Pan was the first available variety of peanut butter available in the store, creating a process to increase shelf life and commercialize the product in the 1920s.
Bread and Jelly, obviously around for much longer than their friend the Noble Peanut Butter, could only go so long without being introduced to this fellow. The origin of the peanut butter and jelly sandwich is eerily mysterious, with no references to it until the 1940s. It is believed that wartime rationing may be responsible for the peanut butter and jelly sandwich, as traditional sandwich fillings such as meat and ordinary toast such as butter were in short supply in America and Europe.
PBJs are considered by many to be a near-perfect meal. When combined with a glass of milk, considered by some to be a necessary accompaniment, the meal provides elements from each food group: dairy, starch, protein, and fruit or vegetables. The high protein level of most peanut butter ensures a filling meal and one that can be surprisingly low in calories. Drinking low-fat or nonfat milk, using low-additive peanut butter, and eating whole-wheat bread will significantly increase the nutritional value of your meal while keeping fat and calories fairly low.
If you’re a fan of the peanut butter and jelly sandwich, you might want to look for ways to experiment with the classic. While PBJ purists may scoff at the attempts to brown the lily, the new twists on the traditional can add plenty of variation to your lunch. At county fairs and other houses of bold food, the fried peanut butter and jelly sandwich has become a surprise hit, while foodies might try a grilled PBJ with house-made grapes or spiced plum jelly. Those with peanut allergies can open the door to experimentation for others, creating alternative versions with hedonistic almond, nut, or cashew butter.
The world of the peanut butter and jelly sandwich is a hallowed place for fans. To identify a true PBJ addict, look for telltale signs. Many will have detailed opinions on various important debates, including creamy versus smooth, jam versus jelly, and whether sandwiches should be cut vertically or diagonally. While you might be unnerved by PBJ fans at first, it takes comfort in knowing that you’ll always know what to get them for their birthdays.
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