3 Ways to Improve Your Jelly Sandwich
But this is a food blog…
How are you going to write a post on a jelly sandwich? I can hear you asking me this now. And I know, it’s so simple! Grab some bread, slab or smother (my favorite) it with some jelly and you’re done. Well… you could be done.
I’m not trying to complicate this simple breakfast & snack staple too much—but with some quick tweaks you can improve your bfast dramatically.
OK, so how?
1. Use something new!
Get weird. If you’ve only bought strawberry and grape try getting something like
FROG Jam (!!!) — I’m not sure if this is a Kentucky thing, but it’s made of figs, raspberries, orange, and ginger—hence the name. And it is sooooo yum.
2. Preserves, baby
Taste tests have shown (conducted by yours truly) that the “official” heirarchy of taste goes preserves > jam > jelly.
Preserves keep most of the fruit and “preserve” it in sugar, jam contains some fruit and seeds, while jelly has none of the leftovers.
So…you get preserves with a chunky consistency and jelly being smooth.
If you’re geeking out about the distinctions, read this article from Encyclopædia Britannica.
3. Toast some THICK bread
This last tip is going to make the biggest difference in terms of taste and … sorry, calories.
You need thick, white bread. Whole wheat, whole what?! White bread tastes better.
I use Sara Lee’s Artesano bread and it’s a little pricey for bread but so worth it.
I don’t own a toaster… they are hard to clean, take up too much space (I have a lot of kitchen tools that I use way more often than a toaster.) Also #bravelittletoasternightmares
I “toast” my bread in butter on my cast-iron skillet. It does the job.
YOUR BUTTER MATTERS.
Read that again. Again. Now go buy some great butter if you don’t have some already.
I was shocked at the difference between generic butter and the pricey stuff.
I use Plugra un-salted butter.
I made a big deal about butter.
I love the one I’m currently using—but I’m curious…has anyone tried French butters? I’m excited to try them next.