7 Out-of-This-World PB&J Upgrades That Will Have You Drooling
There's something about a peanut butter and jelly sandwich that puts a smile on everyone's face. So we thought we'd kick it up a notch and ask chefs across the country to take this all-American treat to the next level.
Add a little kick
PB&J Redo: Grilled Nueske’s Bacon with Peanut Butter and Jalapeño Jelly
Executive Chef: Ryan Bartlow, Quality Eats, New York City
Chef’s Notes: “This buzzed-about appetizer is a playful, savory take on the humble PB&J. Smoky bacon, peanut butter, and jalapeño pepper jelly combine to form what tastes like an elevated yet balanced campfire dish.” (Here’s how PB&J ever became a thing.)
Give It a Crunch
PB&J Redo: PB&J and Chips
Executive Chef: Camron Woods, Omni La Mansión, San Antonio, Texas
Chef’s Notes: If you’re serving chips on the side, you’re doing it wrong. In Chef Wood’s mouthwatering take on the classic, potato chips, peanut buttery goodness, and savory apple jelly come together in a killer combo you won’t be able to pass up. These are the greatest sandwiches in America.
Transform your PB&J into a bowl
PB&J Redo: Twisted PB&J Acai Bowl
Chef: Karen Firsel, Jar Bar, Northbrook, Illinois
Chef’s Notes: “I was working on the Jar Bar menu late night while my kids were sleeping and realized I had to make their lunches for school. As I was making their peanut butter and jelly sandwiches, I knew instantly that these flavors would translate to frozen acai. They are classic, they are delicious, and they are reminiscent of our childhood. The dark chocolate chips and chia compote is my disruption to what people would expect, and yet I still give them the old-school flavors they crave.”
Rethink the flavor profile
PB&J Redo: Peanut Butter Crunch Burger
Chef: Michael Mina, MGM Grand, Las Vegas
Chef’s Notes: “I love toying with previous conceptions of pub grub, and this is a juicy patty topped with creamy peanut butter mixed with bacon jam, pimento cheese, and potato chips that recalls childhood snacks while dazzling taste buds!” Check out these other pro twists on the classic combo.
PB&J for breakfast? Yes, please.
PB&J Redo: PB&J Stuffed French Toast
Chef: Dan Kirsh, Kirsh Bakery & Kitchen, New York City
Chef’s Notes: “I make a peanut butter mousse with Maldon sea salt and and housemade cherry jelly. I love this recipe because the sweet salty balance is what makes me want to eat this every day!”
Why not eat a PB&J sundae?
PB&J Redo: PB&J with PB cereal and vanilla custard
Chef: Tyler Malek, head ice cream maker, Wiz Bang Bar, Portland, Oregon
Chef’s Notes: “This is a creation made with a toasted sweet bun, marionberry jam, and soft-serve vanilla custard topped with homemade peanut butter cereal. We’re never going back to eating regular PB&Js!” Check out these other creative uses for peanut butter.