With pb&j, there are no rules, only preferences. I make my own pb from Planter's unsalted roasted peanuts, stocking up when they're on sale. I prefer two substantial pieces of toast (gluten-free nowadays, but fortunately there's a decent locally baked loaf). Then a layer of pb, a very light sprinking of kosher salt, and finally the fruit right on top of the pb. I'm not sure when I started doing that vs. putting it on the second piece of bread. At any given time we'll have four to eight different fruit concoctions in the fridge, so I guess I don't have a particular favorite, although I'm currently enamored of American Spoon Strawberry-Rhubarb Preserves. Then, of course, in the non-fruit spread category, we have Nutella (I actually prefer the Jif version), sliced banana, some bacon, or a thick slice of an in-season tomato. (I've even tried various combinations of the aforementioned. Yes, I'm odd.) I've made similar sandwiches with almond or cashew butter, but they just don't measure up.
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With pb&j, there are no rules, only preferences. I make my own pb from Planter's unsalted roasted peanuts; I stock up when they're on sale. I prefer two substantial pieces of toast (gluten-free nowadays, but fortunately there's a decent locally baked loaf). Then a layer of pb, a very light sprinking of kosher salt, and finally the fruit right on top of the pb. I'm not sure when I started doing that vs. putting it on the second piece of bread. At any given time we'll have six to eight different fruit concoctions in the fridge, so I guess I don't have a particular favorite, although I'm currently enamored of American Spoon Strawberry-Rhubarb Preserves. Then, of course, in the non-fruit spread category, we have Nutella (I actually prefer the Jif version), sliced banana, some bacon, or a thick slice of an in-season tomato. (I've even tried various combinations of the aforementioned. Yes, I'm odd.) I've made similar sandwiches with almond or cashew butter, but they just don't measure up.
