Crunchy PB&J on Country Bread

Why You’ll Love This Recipe

• Salty-sweet magic: classic PB&J meets kettle-chip crunch.
• Five-minute fix with pantry staples you probably have right now.
• Thick country bread makes it hearty and satisfying.
• Easy to customize: different nut butters, jams, or chip flavors.

Grocery List

• Produce: None
• Dairy: Optional unsalted butter (for toasting/griddling)
• Pantry: Country bread, peanut butter, grape jelly, kettle-cooked potato chips, flaky sea salt (optional)

Full Ingredients

For the Sandwich

• 2 slices country bread, 3/4 inch thick (about 130 g total)
• 4 tbsp (64 g) peanut butter, creamy or crunchy, at room temperature
• 3 tbsp (60 g) grape jelly
• 1 cup (30 g) kettle-cooked potato chips, lightly crushed into 1/4–1/2 inch pieces

Optional Flair

• 1 tsp (5 g) unsalted butter, for lightly toasting or griddling the bread
• Pinch flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Prep the chips and bread

Measure 1 cup (30 g) of kettle-cooked chips and lightly crush them with your hands or the bottom of a measuring cup until most pieces are 1/4–1/2 inch. This size keeps the crunch without tearing the bread. If you like a warmer sandwich, lightly toast the bread to your preferred shade; fully cool for 1 minute so spreads don’t melt off.

Step 2: Make a peanut butter barrier

Spread about 1 tbsp peanut butter thinly and evenly over each slice of bread, going all the way to the edges. This “barrier” helps keep the jelly from soaking into the bread and keeps the chips crisp.

Step 3: Add the main peanut butter layer

On one slice, spread the remaining 3 tbsp peanut butter in a thicker layer. Use an offset spatula or butter knife to smooth it evenly so chips adhere well.

Step 4: Spread the grape jelly

On the other slice, spread 3 tbsp grape jelly evenly to the edges. A consistent layer prevents sliding and ensures balanced sweet-tart flavor in every bite.

Step 5: Pile on the crunch

Scatter the crushed chips over the peanut butter slice. Press very gently to anchor them into the peanut butter without pulverizing. Aim for an even blanket of chips so every bite snaps.

Step 6: Close, slice, and finish

Align the jelly slice over the chip-covered slice and close the sandwich. Press lightly to set. Slice in half with a sharp knife (straight down for maximum crunch). If you like a sweet-salty pop, finish with a tiny pinch of flaky salt on the cut surfaces.

Step 7: Serve or pack smart

Serve immediately for peak crunch. If packing for later, keep chips in a small bag and add them right before eating, or be sure the peanut butter barrier fully coats both slices to slow softening.

Pro Tips

• Room-temperature peanut butter spreads smoothly and protects the bread better.
• Crush chips to 1/4–1/2 inch: too fine and they lose crunch; too large and the bread may tear.
• Spread to the very edges to create a moisture barrier and cleaner bites.
• Use thick, sturdy bread so it can handle the chip layer without collapsing.
• For warm, melty vibes, quickly griddle the assembled sandwich in a dry skillet over medium heat for 30–45 seconds per side (chips will soften slightly).

Variations

• Nut-free: Use sunflower seed butter and keep the grape jelly. Same ratio, same crunch.
• Flavor twist: Try raspberry jam or strawberry preserves; swap chips for sea salt & vinegar or lightly salted ridged chips.
• Griddled PB&J: Butter the outside of the bread lightly and griddle until golden. Expect a softer crunch with toasty edges.

Storage & Make-Ahead

Best eaten immediately. For short-term packing, fully coat both bread slices edge-to-edge with a thin peanut butter barrier, then add jelly and chips. Wrap tightly in parchment, then foil. Keep at room temperature up to 2 hours or refrigerate up to 24 hours (chips will gradually soften). For maximum crunch later, pack chips separately and add just before eating.

Nutrition (per serving)

Approximate per sandwich: 980 calories; 45 g fat; 115 g carbohydrates; 28 g protein; 7 g fiber; 35 g sugars; 650 mg sodium. Values will vary based on bread thickness, peanut butter brand, and chip type.