A PB&J is pretty good no matter how you make it, but grilling it makes it glorious. If you toast the sandwich in a buttered skillet, like you would a grilled cheese, the outsides brown while the peanut butter and jam warm and ooze — no more tacky peanut butter stuck to the roof of your mouth. (And that’s right: This sandwich is best with fruit jam or preserves, not jelly.) It’s still a trusty PB&J, but warm, creamy and crisp. It might become your new standby.
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