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PB&J ... what type of bread do you use?

Ok, another previous thread about PB&J and other combos got me thinking.

Do folks here have a preference for the bread used in your favorite PB&J sandwich?

White?

Wheat?

Sourdough??? Rye? Others?

Personally, I prefer soft white Wonder bread.

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  1. Wheat bread - the nice soft store brand stuff. I don't like anything grainy because I like it on soft soft bread. I haven't purchased white, Wonder Bread style bread in years.

    p.s. All this pb&j talk. I had one for dinner tonight.

    :)

    1. White bread (only time I will utter these words). Kind of a blank canvas for the PB&J. Sometimes though I prefer it on toasted lightly buttered sourdough. Just depends whether I want something soft and room temp or crunchy and warm.

      1 Reply
      1. re: MEalcentric

        My former boss said exactly the same thing...blank canvas is necessary for a sandwich that is completely about the filling, as opposed to a conheseive whole. His examples were peanut butter and tomato sandwiches. Can't say I agree, I prefer whole wheat, but you could tell he had put a lot of thought into it.

      2. I prefer some sort of white bread too, like buttermilk or country white.

        1. Never sourdough (ach!) or similar artisan-style breads!

          White, buttermilk, potato breads; also whole wheat breads like Milton's or Vermont soft whole wheat.

          2 Replies
          1. re: Karl S

            Sourdough! Artisan!??! Here in the bay area, that's the ONLY bread. I like it toasted, then buttered, then peanut buttered then jellied.

            It is sold sliced you know.

            1. re: beckiefd

              Ditto here in Boston, where you even get it in supermarkets of the average sort. It's just that I detest the clash of flavor with sourdough, and one the open-grain of many artisanal breads defeats the point of the sandwich.

          2. I'll be the dissenting voice - NEVER white bread (for anything, really).
            I agree that sandwich bread is the way to go, but give me a good, sturdy, grainy type.
            And always toasted. Makes the sandwich less gummy.

            2 Replies
            1. re: piccola

              That's what I use as well - toasted - figure the whole grains "make up for" the PB&J.