Peanut butter and jelly sandwiches are the most basic food a person can make. Give a child a plastic knife (you know, for safety reasons, because we love children and their precious little fingers), and your kindergartener can probably make one that rivals yours. And yet: YOU'VE BEEN DOING IT ALL WRONG.
We have all come to accept the nature of a PB&J sandwich as inherently soggy, and we've come to expect a streak of red or purple jam to have bled through our bread by noon. But that's only because we've been constructing our sandwiches with sheer stupidity, thus lowering our PB&J standards. It's time to change this.
We recently discovered there's a better way to make peanut butter and jelly sandwiches. Our readers are typically jaded to the internet's myriad cooking tips, and we expected to find the same when we told them that by simply spreading peanut butter on BOTH sides of the bread, they could prevent sandwich sogginess (because of course, the sogginess is the jam's fault). But in atypical fashion, our readers were AGHAST at the years they spent making wrongful PB&Js, and have been spreading this new gospel to their friends and loved ones to save them from a sad PB&J future.
To help further get the word out, we've made the above video to demonstrate this simple technique that could change your life (that's a stretch), along with an extra pro tip for those of you ready to have your minds completely blown.
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