The World's Best PB&J Sandwiches, According to Top Chefs

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Little kids love it. Pro athletes love it. What happens when you ask big-time chefs to upgrade the protein-packed, salty-sweet classic that is PB&J? Three different kinds of awesome, that’s what.

Warning: The three peanut butter and jelly sandwiches to come will do several—if not all—of the following things…

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The Stinger

MIKE GARTEN

Linton Hopkins, chef of Holeman & Finch Public House, Atlanta

  • The bread: sourdough, buttered and toasted on 1 side
  • The nut butter: creamy peanut butter
  • The jelly: honeycomb (or raw honey)
  • The verdict: sweet and sour nutty perfection

    The Healthy Elvis

    MIKE GARTEN

    David Varley, Chef of Canyon Ranch Resorts

    • The bread: organic multigrain, toasted
    • The nut butter: organic unsweetened creamy peanut butter
    • The jelly: all-fruit jam (your choice)
    • The toppings: 1 Tbsp cocoa nibs, 1/2 grilled banana (sliced)
    • The verdict: a bittersweet nutty banana symphony

      The Fully Loaded

      MIKE GARTEN

      Troy Guard, owner/chef of the Tag Restaurant Group

      • The bread: wheat
      • The nut butter: almond butter (Guard likes the RX brand)
      • The jelly: berries, mashed with lemon juice and olive oil
      • The toppings: 2 strips bacon, 1 over-easy egg, black pepper
      • The verdict: a savory-salty-tart breakfast

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        Bonus: Make Your Own Peanut Butter!

        Add 1 lb roasted, shelled unsalted peanuts to a food processor. Blend 2 minutes if you prefer chunky peanut butter or 5 minutes for smooth. Add 1 tsp honey and blend 30 seconds longer. Add salt to taste, and stir. Makes 1 jar

        When you add the honey, you can also add . . .

        These 9 Healthy Peanut and Nut Butters Taste Amazing on Pretty Much Anything

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