Not Sad Desk Lunch

A Not Sad PB&J

By • September 24, 2013 • 16 Comments

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, in partnership with Earthbound Farm, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: A reminder that peanut butter and jelly still makes for a satisfying -- and adaptable -- lunch.

Peanut Butter and Jelly

Don't laugh at me when I remind you of a very important fact: peanut butter and jelly sandwiches are good. They satisfy in a way that few other things can. They're simple, sure, and you may have eaten them every day for a year when you were nine. But they also make a killer work lunch.

If traditional white bread and strawberry jam are going to make your day, well, you do you. But you can also make your own sandwich bread, smear one side with really good nut butter, and coat the other with a hefty layer of homemade grape jelly. Or switch things up: try tahini and fig jam, or almond butter with raspberry preserves. Just don't hold back. And always remember to wrap your sandwich in style.

Tell us: how do you make your PB&J?

 

We're partnering with Earthbound Farm to bring you always fresh, never sad lunch ideas. Because dinner shouldn't be the only time that you put care into what you're eating.

Jump to Comments (16)

Tags: peanut butter and jelly, pb&j, sandwich, lunch

Comments (16)

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Junechamp

11 months ago ChefJune

June is a trusted source on General Cooking.

This bread http://food52.com/recipes... is my favorite for most sandwiches, including PBJ. We make what we've always called a "Double:" Smear a good amount of peanut butter (could be smooth or chunky, but MUST be fresh) on both slices of bread. Your jam of choice is next spread on top the pb. Carefully close the sandwich and cut into halves, diagonally.

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11 months ago kschurms

Did I just hear "tahini and fig jam?" That is most definitely something I need to try. Can anyone else vouch for this pairing?

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11 months ago Jennifer Burkle

My version: crusty white bread with a nice airy crumb, not tangy, a thick layer of salted butter, a smear of smooth peanut butter, homemade strawberry jam (I use Kim Boyce's recipe from her whole grain cookbook, and I make it in small batches and store in the fridge; I have even used frozen organic berries and it is delish). I always cut the sandwich in half, and if I am carrying it with me (or packing it in my kids lunch), I wrap it in wax paper tied with kitchen twine. PBJ is what we eat every summer for lunch when we drive with our three young boys from Seattle to WI. You can make it on the dashboard!

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11 months ago Panfusine

PB & Marmalade on toasted slices of white bread , with a teensie bit of sea salt and freshly cracked pepper.

Farmer's_market

11 months ago amysarah

Believe it or not, I thought of PB&J as an almost exotic treat as a child. I only ever had it at friends' houses or at camp (I think since my mother didn't grow up with it, it just didn't occur to her.) My own son, however, had PB & honey/banana on toast for breakfast several times per week. He still loves it.

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

That's one of my favorite breakfasts, too!

Baci1

11 months ago HalfPint

HalfPint is a trusted home cook.

I was responsible for my own lunches since the first grade (large family, two hard-working full-time working parents). Loved PBJ (with strawberry jam, please), but after a whole year of it every day, I can't look at another PBJ, much less eat one.

Stringio

11 months ago Michelle Elaine Louise Hunt

It's got to be smooth 100% natural peanut butter, raspberry chia seed, homemade, and grilled banana!!!

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11 months ago happymontycooks

Before wheat allergy: A local bread bakery (Dave's Killer Bread) bread with peanut butter, bananas, honey, and cardamom (OK, perhaps not a PB&J) or a marionberry jam picked up at the Farmers Market. After wheat allergy: I dip bananas, dates, prunes, dried apricots in tahini or raw almond butter. I've also started dipping dried fruit in miso to contrast the sweet/tartness of the dried fruit with the savoury/umami of miso.

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

I love dipping my bananas! Also: my mom used to make me grilled peanut butter, banana, cinnamon, and honey sandwiches. Seriously the best.

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11 months ago aargersi

Abbie is a trusted source on General Cooking.

I made a bunch of mustang grape jelly this summer - pretty killer on a PB&J made with chunky peanut butter and a seed bread. And now I will tell a story on Nannydeb - she ate her FIRST PB&J ever in her WHOLE LIFE this summer, made with my jelly. And she liked it!

Me

11 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

HER FIRST EVER? No way.

Lobster_001

11 months ago nannydeb

REALLY! My mom didn't make pb&j and until Abbie's grape jelly I didn't eat jelly. In fact, I didn't eat jam either until I tasted Abbie's Ginger Peach jam. Next she'll have me eating berries or cottage cheese (both ick).

Me

11 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Don't go there -- that really is the dark side.

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11 months ago Marian Bull

Marian is Food52's Associate Editor.

Cottage cheese: don't do it! Berries and PB&J, on the other hand, I endorse.

Me

11 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

A good PB&J is an important part of every diet -- I think I subsisted on them, alone, up until the age of ten.