Peanut Butter and Strawberry-Rhubarb Preserves Sandwich

The classic, with a jar that fights back. Tart rhubarb cuts right through the peanut butter.

Prep: 3 min
Total: 3 min
Makes: 1 sandwich
Difficulty: easy

Grape jelly is sweet on sweet. Strawberry-rhubarb preserves bring real fruit and a sour edge, which is exactly what rich, salty peanut butter needs. Three minutes, no stove, and it travels.

Ingredients

2 slice sandwich bread, or whole wheat
2 tbsp peanut butter, creamy or crunchy
1 1/2 tbsp strawberry-rhubarb preserves

Gear

butter knife

Method

Tap a step to mark where you are. Tap a time to start a timer.

Peanut butter on both

Spread the peanut butter thinly on both slices of bread, all the way to the edges.
Preserves in the middle

Spread the preserves over one slice, keeping a little back from the crust so it does not squeeze out.
Close and cut

Put the other slice on top, peanut butter side down, press gently, and cut it in half. Diagonal is correct.

Notes

tipPeanut butter on both slices seals the bread, so the preserves cannot soak in. It will still be good at lunch if you pack it in the morning.
tipStir natural peanut butter well before spreading, or the top of the jar is all oil and the bottom is all paste.
variationGrilled: butter the outsides and cook in a skillet over medium-low until golden and the middle is warm and melty, about 3 minutes a side.
variationAdd sliced banana or a drizzle of honey with the preserves.