Copy Desk Cookoff: PB&J


I am a woman. Therefore society tells me I should be a good cook. In my opinion, society can suck it; a good cook is certainly something I am not. My future husband might starve if he expects dinner on the table for him every night. However, if he ever says “woman, go make me a sandwich,” I might actually be able to produce something edible and lunch-worthy.

When it comes to sandwiches, I am a perfectionist. The bread must be perfectly toasted, the cold cuts must be evenly laid out, and the condiments must be spread from corner to corner, ensuring there are no missing spots.

To finish off my perfect sandwich, I always add chips on top, and lots of them. For me, it isn’t complete until every bite is filled with a salty delicious crunch.

Although I thoroughly enjoy explaining my perfect cold-cut sandwich, I find the need to share my PB&J secrets. Peanut butter and jelly can last college students quite a while. If you don’t get sick of eating them day-in and day-out, you could actually save a lot of money by stocking up on the essentials.

The trick to PB&J sandwiches is finding the perfect ratio between peanut butter and jelly. Everyone likes their sandwiches differently and I am in no position to judge, but I think 50/50 is the best.

The problem with this scenario is the mounds of jelly that fall onto the plate, all over your hands and sometimes on the floor. My easy fix is to spread the peanut butter along both sides of bread and then make a peanut butter barrier around the perimeter of the bread.

When complete, add some jelly into the middle, close up your sandwich and enjoy. For an added bonus, throw on some bananas or Rice Krispies. Remember, for me, it’s all about the crunch.