The Washington Post - 28.08.2019

E14 EZ EE THE WASHINGTON POST.WEDNESDAY, AUGUST 28 , 2019

1 serving

A peanut butter and jelly is so easy to make and so easy to mess up. We

wanted to resist the temptation to turn it too fancy and precious, but a few

simple upgrades gave us a satisfying, well-balanced sandwich we wish we’d had

packed in our school lunch bag.

From Voraciously lead writer Becky Krystal.

Ingredients


2 to 3 tablespoons crunchy natural peanut

butter


2 slices whole-wheat bread


2 tablespoons raspberry jam or preserves


2 to 3 thick (about^1 / 4 inch) slices tart apple

Steps


Divide the peanut butter between the slices

of bread. Spread the raspberry jam on top of

one of the peanut butter layers.

Place the apple slices on top of the jam,

followed by the other slice of bread.


Variations: Use fig preserves. Try a different

crunchy nut butter. Make it a club with

another slice of bread and more filling.

Nutrition | Per serving: 560 calories, 16 g protein, 80 g

carbohydrates, 20 g fat, 3 g saturated fat, 0 mg cholesterol,

500 mg sodium, 10 g dietary fiber, 38 g sugar

Recipe tested by Becky Krystal; email questions to

[email protected]

STACY ZARIN GOLDBERG FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POST

CRUNCHY

RASPBERRY

PB&J

lunch