Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
"It's back to school time, but even if you aren't a kid, it's great to take a lunch to work, and you can't go wrong with the classic peanut butter and jelly sandwich," says Barb. "I know many people will insist that you have to use whole wheat bread and that the peanut butter must be Skippy -- I hear the arguments already -- and I'll make a bet with anyone that this recipe gets the most comments, because a PB&J is freaking sacred, but this recipe backs up what we say here at Marczyk's: keep it simple and make it great."
The recipe comes from Ruth Reichl, former editor of Gourmet magazine, and "it's 100 percent old school," says Barb, "just the way I like it."
Two slices of firm white bread (Marczyk's sandwich white is what you want, says Barb) 1 tablespoon butter, softened High-quality peanut butter Sea salt Strawberry jam
Spread one slice of bread with butter, followed by a layer of peanut butter. Sprinkle the peanut butter with sea salt. Slather the second bread slice with strawberry jam. Press bread slices together, cut off the crusts and microwave the sandwich for eight seconds to achieve the perfect melting of the peanut butter into the jam.
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