使用者:BrendaPan/花生果醬三明治

花生果醬三明治
	用白麵包做的花生果醬三明治
別稱	PB&J
起源地	美國
上菜溫度	室溫
菜品變種	花生醬加果醬、其它堅果醬、奶油或棉花糖醬、或榛果巧克力抹醬
	403 千卡 (1687 千焦)

花生果醬三明治（PB&J) 有花生醬和糖漬水果 — 果醬膠凍（jelly）或果醬（jam）—塗在麵包上。可以是開面三明治，也可以夾在對半折起的單片麵包。這種三明治在北美洲很常見也很受歡迎，兒童尤其喜愛；一份2002年調查顯示，美國人在高中畢業前平均會吃掉1,500份花生果醬三明治。^[1] Smucker's與一些別的公司生產無殼密封三明治（sealed crustless sandwiches）也有花生果醬口味。

這種三明治可以有很多變化，把果醬換成蜂蜜或切片水果，例如：花生醬香蕉三明治。果醬也可以換成棉花糖醬（marshmallow fluff）；直接加入增添風味也可以；這種三明治就稱為「Fluffernutter」。

越來越多人吃杏仁醬，因此變成「杏仁果醬」三明治；比較少用其它種堅果醬。把花生醬換成奶油乳酪就變成「奶油乳酪果醬 (CC&J) 」三明治。能多益也可以拿來當抹醬。葵花子醬等種子醬可以替代花生醬。

預先做好，放置一段時間的三明治會因果醬的水分滲透到麵包而變得濕軟。可以先在麵包上塗抹花生醬，利用油脂製作一層疏水性層，再塗果醬。

歷史

花生醬配草莓果醬三明治，鮮豔的紅橘顏色對比

花生醬原本是配各種鹹食的，例如西班牙辣椒、乳酪、芹菜、水田芥、蘇打餅乾和烤餅乾。^[2] 1896年5月的Good Housekeeping 有一份食譜「力勸家庭主婦們使用絞肉機製作花生醬，把它們抹在麵包上。」下個月廚藝雜誌Table Talk 出版了一份「花生醬三明治」食譜。^[3]^[4] 1901年的Boston Cooking School Magazine 有一份早期的花生果醬三明治食譜；材料有「三片超薄麵包和兩種醬，你喜歡的品牌花生醬，另一種則是醋栗或垂絲海棠果膠凍」，還說這是「我所知到最正宗的食譜」。^[5] 在1900年代，隨著花生醬價格下降，這種三明治也跟著往社會階級下層流動。1920年間，隨著切片麵包問世，，兒童更容易自己製作三明治，花生果醬三明治在兒童間流行起來。^[6]

第二次世界大戰以來，花生醬和果醬都在美軍的配給軍糧清單上。^[7]

每年4月2日是美國的國家花生果醬三明治日。^[8]

營養

假設一份花生果醬三明治是用兩片白麵包、花生醬及草莓果醬各兩茶匙製成，約能提供403千卡熱量，共有18 g脂質，58 g 碳水和12 g 蛋白質，佔了脂質參考膳食攝取量的27%，以及總卡路里的22%。

雖然大約50%的熱量都是由脂質提供，而大多數是單元不飽和脂肪和多元不飽和脂肪，美國心臟學會認為對心臟健康有益處。^[9]

製作三明治，每片麵包都塗一層花生醬
切開花生果醬三明治的近照，麵包已經變得濕軟

成分

果膠凍是水果口味的抹醬，主成分為果汁；果醬含有壓碎的水果和果肉。^[10]

參見

參考文獻

^ PB&J is A-OK. Prepared Foods 171.10. Prepared Foods. October 2002 [August 28, 2017].
^ Peanuts: The Illustrious History of the Goober Pea. University of Illinois Press. : 35.
^ McWilliams, Mark. The Story Behind the Dish: Classic American Foods. ABC-CLIO. : 166.
^ Lau, Maya. Who Made That?. New York Times Magazine. June 7, 2013.
^ Julia Davis Chandler, "Peanuts and pralines", Boston Cooking-School Magazine 6:4:188-189 (November 1901) as quoted in Freedman, Paul; Haley, Andrew P.; Lim, Imogene L.; Albala, Ken; Elias, Megan. The History of Five Uniquely American Sandwiches: From tuna fish to the lesser-known woodcock, food experts peer under the bread and find the story of a nation. Smithsonian. November 3, 2017 [December 16, 2019].
^ Food Timeline. Lynne Olver.
^ Why Do Donuts Have Holes?. Citadel Press. : 127.
^ Ward, Matthew. April 2 is National Peanut Butter and Jelly Day. WMC News. April 2, 2019 [April 3, 2019].
^ Corleone, Jill. Are Peanut Butter & Jelly Sandwiches Healthy?. [31 March 2012].
^ What's the difference between jam, jelly and fruit preserves?. TODAY.com. [2019-09-02] （英語）.

外部連結

[[Category:花生醬]] [[Category:三明治]]

[Prepared_Foods-1] PB&J is A-OK. Prepared Foods 171.10. Prepared Foods. October 2002 [August 28, 2017].

[2] Peanuts: The Illustrious History of the Goober Pea. University of Illinois Press. : 35.

[3] McWilliams, Mark. The Story Behind the Dish: Classic American Foods. ABC-CLIO. : 166.

[4] Lau, Maya. Who Made That?. New York Times Magazine. June 7, 2013.

[5] Julia Davis Chandler, "Peanuts and pralines", Boston Cooking-School Magazine 6:4:188-189 (November 1901) as quoted in Freedman, Paul; Haley, Andrew P.; Lim, Imogene L.; Albala, Ken; Elias, Megan. The History of Five Uniquely American Sandwiches: From tuna fish to the lesser-known woodcock, food experts peer under the bread and find the story of a nation. Smithsonian. November 3, 2017 [December 16, 2019].

[6] Food Timeline. Lynne Olver.

[7] Why Do Donuts Have Holes?. Citadel Press. : 127.

[8] Ward, Matthew. April 2 is National Peanut Butter and Jelly Day. WMC News. April 2, 2019 [April 3, 2019].

[9] Corleone, Jill. Are Peanut Butter & Jelly Sandwiches Healthy?. [31 March 2012].

[10] What's the difference between jam, jelly and fruit preserves?. TODAY.com. [2019-09-02] （英語）.

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