20 Crunchy, Creamy Ways to Upgrade Your PB&J

Stick with the classic, or try one of these twists that incorporate bacon, cheese, and more into this iconic sandwich
20 Crunchy, Creamy Ways to Upgrade Your PB&J


This grilled honey roasted peanut butter and jelly sandwich can be made in your panini press.

Sweet, salty, crunchy, and creamy, the peanut butter and jelly sandwich is a staple in lunchboxes everywhere, and when we are feeling a bit nostalgic for our earlier years in the school cafeteria, we can’t help but make this quick sandwich for lunch.

Click here for the 20 Crunchy, Creamy Ways to Upgrade Your PB&J slideshow.

We are all adults here, so why not elevate this childhood mainstay with some delicious additions from nutritious chia seeds (so you can feel less bad about that sugary jelly) or go all-in with a peanut butter and jelly Monte Cristo that checks all the boxes: salty, sweet, crunchy — and bacon.

We already know we have the (fourth) Earl of Sandwich who lived during the eighteenth century to thank for inventing the bready convenience food, but who put peanut butter and jelly together, and how can we thank them?

According to The Food Timeline, Julia Davis Chandler is responsible for the first known reference to a PB&J in 1901, and it didn’t take long to catch on with the kids. Still, in the early 1900s, peanut butter prices were high and this luxury item was reserved for the wealthy, but as the prices dropped, the popularity rose among children of all classes. By the 1920s, when sliced bread was invented, peanut butter and jelly was an unstoppable phenomenon.

Don’t fight the nostalgia; instead test out one of our 20 variations on PB&J that are creamy, crunchy, and everything you would want from this iconic sandwich.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.