One of my favorite breakfasts was born of my childhood love: PB&J. My grandmother was a master of the PB&J. She kept the Wonder Bread soft without drying it out, then spread just enough Skippy chunky peanut butter for the Welch’s grape jelly to cling to, avoiding any sort of mess whatsoever.
To this she’d add a small handful of crispy, salty Ruffles potato chips and, on the side, a cold glass of milk for, I suspect, some attempt at nutritional value. Nothing could beat this lunch on a hot summer day in Florida, hair dripping from the pool, back when wearing a bikini was natural, not nerve wracking.
Today I neither dine al fresco in my bikini nor sip cold milk (being lactose intolerant and all), but I still love a good PB&J. My breakfast incarnation includes two slices wheat toast, a generous helping of almond butter and slices of fresh Fuji apple for crunch.
What’s your favorite take on the all-American apple? Do you include it in a sandwich, bake it, avoid it altogether?
Updated 05/31/2013: Make this gluten-free with my favorite gluten-free white sandwich bread by Udi’s.
I love peanut butter and jelly! I always put peanut butter on both sides of the bread so that the jelly doesn’t soak in at all
I love peanut butter/almond butter and apples. And I love peanut butter on toast. But ya know…I had never thought to combine all three. Sounds like a great and filling breakfast option, yum yum!
Who doesn’t love peanut butter?! I love the tip to spread it on both sides…I like toasted bread and it can get soggy from the jam.