I was raised with an appreciation for the simplest sandwich possible. The venerable Peanut Butter and Jelly Sandwich. It’s something that my father makes, some would say it’s the only thing he knows how to make, beyond fudge, and it’s something that I’ve just refined.

The refinement I’ve made adapts something my father does but always seemed unusual to me. He adds butter to the sandwich and as far as I can remember, he butters the side of the bread that eventually carries the peanut butter component. I’ve noticed for a long time that when I make a PB&J that the side of the sandwich that carries the jelly (or in my preference jam or preserves) always ends up being slightly soggy because the bread sucks up the water from the jelly/jam/preserves and carries that mush through, so you’ve got a dry slice and a damp slice. This makes for an okay PB&J, but it can be better. I’ve adapted my fathers use of butter to act as a water barrier on the jelly/jam/preserve side of the sandwich. By spreading a thin layer of butter on that side, you create a waterproof block against that slice of bread. After the butter, then the jelly/jam/preserves go on and you join the sandwich together. It can stay that way for a while, or at least until lunchtime and the bread isn’t damp or soggy. Plus the butter adds a little extra something to the sandwich that I like.

So if you are also fond of PB&J’s then I suggest you explore adding a little butter to the side where you spread your jelly/jam/preserves. You’ll be glad for a equally dry bread-edged sandwich.