–Renee Schettler Rossi
LC Whole Lotta Leeway Note
Okay, PB&J fiends of all ages, you gotta whole lotta leeway with this peanut butter and jelly sandwich. Consider it instead a basic blueprint, because thankfully, this last-minute godsend of a sandwich accommodates whatever you crave or happen to have on hand, be it whole grain or white, crunchy or creamy, jelly or jam, hand-made kettle-cooked chips or cheap store brand crumbs languishing at the bottom of the bag. Whatever you fancy will not only suffice in this recipe, but will be quite swell.
Peanut Butter and Jelly Sandwich With Potato Chips
- Quick Glance
- 5 M
- 5 M
- Makes 1 sandwich
- 2 slices bread (any type)
- Enough peanut butter, to slather each slice of bread (we used 1 to 2 tablespoons any type)
- Enough jelly (any type) to cover each slice of bread (we used a little less jelly than peanut butter)
- A few handfuls plain salted potato chips
- 1. Take your bread slices and put them in the toaster. (If you have a toaster setting option, it’s best to set it low for a perfect warm-to-soft-to-crisp bread ratio. It’s important not to have your bread too toasted because it will detract from the potato chips. But you’ll still want your bread warm and firm.)
- 2. From there, allocate your personally preferred portion of peanut butter onto each slice barely toasted toast. Then heap on the jelly. (You want to make certain you slather on sufficient sweet jelly to contrast with the salty chips and peanut butter.) Next, dump a bunch of potato chips atop a slice of jelly-slathered toast and sandwich it with the other jelly-slathered slice. Then take a bite. Now tell me that’s not good.