Molly tries to convince Declan of the PB&J's value; Declan resists.
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?
Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
(preview)
Declan: (heavily affected British accent) The fucking PB and J, bruv.
Molly: (laughing uproariously)
Declan: What are you talking about? Well, you've never seen a fucking peanut butter jelly sandwich?
(musical interlude)
Mystical galactic voiceover: Peanut butter and jelly. Grilled cheese. Pastrami. Tuna salad. The Sandwich Universe.
Molly: Welcome back to the Sandwich Universe, a place where sandwiches are everything.
Declan: And everything is a sandwich.
Molly: It is. And I'm Molly Baz. I'm a professional chef and cookbook author with a deep love of sandwiches, and I'm joined here with my good friend Declan Bond.
Declan: Hi everyone. I'm a professional eater of sandwiches, among other things, and that's my claim to fame.
Molly: Plus he has a baller palate.
Declan: Plus I have a baller palate, according to Molly.
Molly: He really does. And we are here because we are on a mission to uncover all there is to know about ten iconic American deli sandwiches. But today, we have a very special episode. It's going to be a difficult one, but we will get through it, and you will see why...
Declan: It's going to be trying.
Molly: (laughing) It's going to be hard, honestly.
Declan: It's going to be trying.
Molly: I'm a little nervous. But introducing, the PB and J. (typing sounds) From, uh, Wikipedia, of course: "A peanut butter and jelly sandwich consists of peanut butter and fruit preserves, jelly, or jam, spread on bread. The sandwich may be open-face, made of a single slice of bread folded over, or made between two slices of bread.
Declan: A single...wow. A single...
Molly: I didn't know about the open-face.
Declan: Well, definitely not an open-face. We can establish right now, a sandwich has to be closed-faced. That's just the definition.
Molly: So there can be a fold, but there has to be bread on top and bottom.
Declan: Like in a baguette.
Molly: Yeah.
Declan: I also just don't know about folding a single slice over in half. I feel like...
Molly: I've definitely done it, dude. Come on.
Declan: ...even though it's technically correct. (laughing) Ok, ok, fine, fine.
Molly: Like a slice of whole wheat squish bread, just kind of like, slop on some PB and J, slap it in half, shove it down the gullet. Like it's just...you don't overthink the PB and J sometimes.
Declan: Okay, fair. I think the big question--so for everybody listening, I am a savory person. I like savory foods. Uh, the PB and J is a weird outlier sandwich that uh, I feel like in my head it's like this weird nostalgic thing for uh, you know, kind of like, elementary school days and I just never...
Molly: In your lunch box, in the Ziploc baggie smushed in your lunchbox. I feel like that's how you perceive the PB and J.
Declan: Yeah, but I never had that lunch box. Like, that was not my PB and J. Or that was not my sandwich experience.
Molly: You saw it from afar and you were like, "I don't fuck with that." (laughing)
Declan: I saw it from afar. And then like, and then it turned into a kind of weird thing at some point when I experienced...it's like a sandwich, like, aberration that came in this little like, cellophane pouch that was like a peanut butter and jelly dumpling with like smushy white bread pre-made. And I feel like ever since then...
Molly: You were scarred.
Declan: And even before, I've been traumatized, and I don't--I don't ever make PB and Js.
Molly: Declan hates a PB and J, I'm just gonna come right out and say it. He's been dreading this episode for weeks. He's like, "How am I going to do this episode?" And I've told him, it's okay. Like, you don't have to love a PB and J. We can still talk about it, and maybe, just maybe, we can get to a place where there's a version of a PB and J that you can handle, and that your palate will find agreeable, and that would be the ultimate goal of this pod for me.
Declan: I think that's--I think--and just so you know, you and listeners, I have resolved to find that PB and J. I'm not going to be a stick in the mud. I'm ready to come along. We're going to have to make some, you know, some concessions, we're going to change things up a bit for sure. But I'm not gonna, I'm not going to just outright reject it. I want to find the solution.
Molly: I love that. An open mind. So my relationship to a PB and J is a different one from Declan's. I like a PB and J. I don't love a PB and J. Like, it's not the first thing that I reach for when I want to make a sandwich, but I can totally appreciate it. And there's a time and a place for it. The last time that I had a PB and J was on a hike with my brother during Covid. We--it was one of the, you know, one of the things that we could actually do in Covid safely together when we weren't living together, was go on hikes, and he made us PB and Js, and it was smushy and it was sloppy, but it was also kind of perfect. And so I think that, like many people, I appreciate a good PB and J in the right context. On the top of a mountain.
Declan: Yeah, well I--I will say, PB and J of all the sandwiches is maybe the most, uh, but definitely a very transportable, uh, like, eatable-friendly, um, sandwich that, you know, you can take anywhere and you're not too worried about, you know, it getting smushed or it getting, you know...
Molly: Yeah, like, its very nature is like, "I'm kind of smushed," like right out the gates. (laughing)
Declan: Yeah. (laughing) Which is why I feel like it kind of has never been that inspiring a sandwich, just because it, it's just like...
Molly: It's the anti BLT, is what you're saying.
Declan: It's no texture, it's just like a glob.
Molly: Yeah.
Declan: Um...I guess also, uh, in preparing for this podcast, this is one of the podcasts I actually prepared for, because I was thinking a lot about PB and Js, and I had resolved with my open mind to to find a great one. I learned that it was a wartime ration, uh, thing, in World War II, because peanut butter is very protein-rich, jelly was like, fresh on the scene in mass quantities. And so it was a World War II ration to serve, serve the troops PB and Js.
Molly: That sounds about right.
Declan: Which is, I think, then cascaded into it becoming like an American iconic sandwich, because GIs came back, they were craving their PB and Js.
Molly: What else can we find on the PB and J?
Declan: Okay, I just found one which is the most expensive PB and J in the whole world costs $350.
Molly: Honestly thought it would have been more expensive than that. What's on the sandwich?
Declan: You thought it would be more expensive? $350? That's an expensive sandwich, no matter what sandwich it is.
Molly: (laughing) I guess that's a ridiculous amount of money to pay for a PB and J. Where was it?
Declan: That's several meals. Uh, it's from a restaurant in Chicago called the West Loop. It comes on--let's see. Um, it comes on gold leaf bread, edible gold leaf bread.
Molly: Knew it.
Declan: Uh, it features the most expensive jelly in the world, which is called Maison Dutriez Red Currant Jam, which apparently is de-seeded by hand. Each little berry is de-seeded by hand.
Molly: Is that really necessary? (laughing)
Declan: Is that really necessary? I mean, you're making jam, after all. Um, with--and this is important--goose quills.
Molly: (laughing) What the fu--sorry. So a goose quill goes into the currant, plucks out the seed, discards it?
Declan: That's right.
Molly: Okay, I mean, this seems unnecessary. I mean, would eat, but like, not paying $300 for it. I think you're right. 300 is just a skosh too much for a PB and J. (laughing) Okay, so the average American will have eaten more than 2000 peanut butter and jelly sandwiches before graduating from high school. You are not the average. (laughing)
Declan: (laughing) I am not the average.
Molly: How many do you think you ate before graduating high school?
Declan: Well, I probably ate six. But I think the actual question is, how many do they eat after graduating? Is it like, they go to like, 2,020, or 2,050, or do they just keep eating high, high velocity of PB and Js?
Molly: I think it really depends on who you are. You know? Like, my brother has probably had maybe 3,000 since high school, but I think in the case of someone like you, not so many.
Declan: The largest PB and J that was ever made was in...what state do you think, Molly?
Molly: Wisconsin.
Declan: It was Texas. Uh...
Molly: (laughing) I don't know why I just like, felt so strongly about that. I was like, there's no question in my mind. It happened in Wisconsin.
Declan: And how many pounds?
Molly: 349.
Declan: 1,342 pounds of PB and J.
Molly: Ahhh! That is too much PB and J.
Declan: A dedicated crew constructed the PB and J with rakes, hoes, and garden trowels to spread the peanut butter jelly. (laughing)
Molly: (laughing) Amazing. Get into it.
Declan: Aright. I think, I think the internet has told us what it has to tell.
Molly: (laughing) Nothing more to tell.
Declan: Nothing more to see here. Uh, let's take some calls, or some questions, rather, from the people.
Molly: Right after this break.
(midroll)
Declan: Alright, for our first question from @13wadawada:
Call-in: I am wondering what the most underrated jam or jelly is on a PB and J sandwich. Thank you so much.
Molly: Mmm. Well, we did spend a weekend making PB and Js recently because...in anticipation of this episode, and Declan knowing how hard it would be.
Declan: Otherwise I would have no--I'd have nothing to say. I'd be like, "The most underrated? I don't know."
Molly: They're all overrated, is what you would say.
Declan: (laughing) Yeah, exactly.
Molly: Okay, do you want to tell them what we landed on? Because I felt like we kind of had a revelatory PB and J, even though of course you'd probably never make it again for yourself, but all things considered, we did hone in on one kind of jam that was pretty fire.
Declan: Yes. I think that the cherry preserve jam, whatever, jam, preserve stuff, was a big unlock.
Molly: Yeah.
Declan: It definitely paved the way for an open mind.
Molly: That's why we're here today, honestly. It's the only reason he showed up today. Cherry preserves.
Declan: (laughing) Uh, yeah, I don't know, something about cherries, like they're just like, deep and rich, and I feel like compared to the grape jelly that you typically get...
Molly: Or strawberry.
Declan: It just had a lot more, more body, and...
Molly: Acidity. I felt like there was more acidity. It wasn't just like one, note sweetness, which is what you kind of--like, strawberry jam for me is dessert. Like, there's nothing but sweetness happening in strawberry jams. There's barely any acidity in it. And so one thing that we do talk about a lot, Declan and I, when it comes to sandwiches, is, acidity is so important in sandwich construction. Um, because there's often times so much fat in a sandwich and especially in a PB and J, because peanut butter is fatty as fuck. And so a jam that introduces some acidity can move mountains.
Declan: Yup.
Molly: And I feel like the cherry jam can do that.
Declan: I do think it's worth probably broaching the subject of J being either jam or jelly, and if we have a perspective on that. I mean, jelly is a funny thing, like, I just don't know when I've even had jelly in my fridge.
Molly: Okay, so let's lay out the differences. Jelly is a translucent clear fruitless preserve, I guess. Fruitless condiment made of fruit, but where all of the actual...
Declan: The bits.
Molly: Uh, substance of the fruit is gone and just the essence is there. And then jam is a similar condiment but it has--
Declan: It's not transluscent and it's got the bits.
Molly: It's opaque, it has the bits. It has a little bit of texture, a little bit of body, and in my opinion, is superior.
Declan: (affected fancy voice) Is the superior J. (laughing)
Molly: Like, what the hell is jelly, if we're being honest? Who cares? Okay, so that's the jelly jam convo. Should we take another one? Um, okay, next up. This one's coming in from @yesshecan, but it's actually spelled "Yes, she cannes," like the Cannes Film Festival. Very fun.
Call-in: My question is about the holy grail of peanut butters. So are you going creamy or crunchy? And then on top of that, are you going for the Skippys and Jifs of the world, or the fancy, have-to-be-refrigerated, super oily, healthier, non-saturated fat versions of peanut butter?
Molly: It's Jif for me all the way. Like, I don't need any of that natural stuff on my PB and J. Sorry.
Declan: Uh, as far as crunchy and--I don't really have a strong perspective on Jif, because I don't really--I haven't had much of that. But I will say that crunchy is not under question. It ought to be--
Molly: Yeah, I mean, it reigns supreme. It haaas to be crunchy!
Declan: It mmmmust be crunchy. Um, I think--I think I'd go so far as to say, should peanuts be added to crunchy peanut butter in order to increase crunch levels? (laughing)
Molly: Hell yeah they should! We've done it before.
Declan: Because there's not--there's not that much crunch in crunchy peanut butter. Like, we--and a PB and J is the most texture-less glob sandwich. So we got to do everything we can to texture it up.
Molly: Yes. I have been known to reinforce my crunchy peanut butter with additional roasted salted peanuts.
Declan: Reinforcements!
Molly: And it's magic. So I feel like that's a hot tip, honestly. You're going to make a PB and J, it's not that hard to have peanuts, roasted salted peanuts lying around. Chop a couple up, stir them right into your already crunchy peanut butter, and like, now we have some dynamism in our sandwich.
Declan: Yup.
Molly: Alright, that's the tea on that.
Declan: And okay, so this one comes to us from @hangwithfriends.
Call-in: What is the weirdest thing you've added to a peanut butter and jelly sandwich and loved?
Molly: I feel like I've heard people talk about pickles. Not saying that I would necessarily do it, but I've heard people talk about spicing them up with pickles. But last weekend, we made some PB and Js, because we tried to convince you of the merits of a PB and J. And maybe like, minorly successful. What was the ingredient that we ended up putting in, which is like, maybe kind of obvious, but kind of was like, the ultimate level up?
Declan: Bacon was the secret.
Molly: It was. And why is that?
Declan: Well, bacon is kind of an obvious candidate, because everything just like, demands bacon when you're asking yourself a question about sandwiches. But I think also, there's a textural element, like, it gets really crunchy and that helps. Um, I think the savory part like actually works out because it's, it's so aggressively salty that the jam can, can actually balance it. Like...
Molly: The jam can hang.
Declan: Salty peanut butter is not that salty. And so a PB and J ends up just tasting like a kind of sad pastry.
Molly: Declan once called it the poor man's jelly doughnut, to which I replied, "I think it's the rich man's jelly doughnut," because I think that a PB and J costs more than a jelly doughnut. But okay, he thinks it's a pastry, is kind of the bottom line.
Declan: It feels like a pastry.
Molly: It is kind of pastry-esque.
Declan: All this is honestly making me think about a savory PB and J that has no sweet jam in it. And it's just like, fermented chili pepper jam, bacon, and salty reinforced peanut butter. Crunchy.
Molly: Yes. It honestly makes a lot of sense because a lot of culture skew their, like, sauces and dressings and things in a sort of like, savory manner when it comes to peanut butter. But also it has to have some kind of a sweet element. It's in the name. Like, you can't just do that. You're not authorized. (laughing) There's got to be, you have to--I don't care what it is, but I'm just going to say, if you want to go in the savory direction--and I don't care how much jam you want to put on your sandwich. You want to put just a teaspoon? Fine. It has to be present.
Declan: Ok. We're keeping an open mind.
Molly: It's part of the identity of the PB and J.
Declan: Uh, let's take another, let's take another call. (laughing)
Molly: Okay, let's table that for now.
Call-in: Hey Molly. My name is Bobby and I am a die-hard fan of the extremely crunchy PB and J. basically I'm looking to have a handful of peanuts in my mouth with every bite of the sandwich. I'm interested to hear your thoughts on how I could still get that crunch factor, but with the volume of the sandwich turned up. Is there a different nut I could add to creamy peanut butter, or would a different jam maybe spark it up? I know you'll have the right answer.
Molly: God, no pressure, Bobby.
Declan: Well you're, you're off to a good start there by just being a patron of the uber-crunchy sandwich.
Molly: We talked about adding peanuts, you know, more peanuts back in. But I do think it's an interesting question. Like, what if you were to take creamy peanut butter and add something different to it for for texture so that we're like, introducing a new flavor here? Like, for loving bacon on a sandwich so much, like, why not stir some bacon bits into the peanut butter? (laughing)
Declan: That's kind of epic.
Molly: Or what if we finally chopped celery and stirred the celery into the peanut butter? I feel that.
Declan: No, that--
Molly: Really? You don't feel that?
Declan: I don't really feel that, cause I think that really finally chopped celery is--it like, loses the thing that celery is so good at, which is giving you like, that really big crunch.
Molly: Nah, dog, nah. No. So it's a dice, it's a small dice on the celery. I'm thinking like, the size of a celery dice that you might stir into tuna salad, but stirred into peanut butter.
Declan: Mm.
Molly: I've never been more clear on anything in my life, honestly. Like, don't even come at me right now. We're doing this.
Declan: Okay.
Molly: So I feel like that could be fun.
Declan: I feel like spiced nuts is coming to mind.
Molly: Ooooh!
Declan: Like, you get like, you know, like, curried cashews, or--
Molly: Oooooooh-hoo! (laughing)
Declan: Spiced almonds, or you know, like these kinds of things that happened in the world.
Molly: Yes! Mamma mia! That sounds good!
Declan: Right? That could be good.
Molly: So let's stick to peanuts because it's peanut butter. It's peanut butter. We want to be peanut butter, we want to be peanutty.
Declan: Yup.
Molly: I once had a bowl of peanuts at a bar in Mexico City that was fucking mind-blowing. They were deeply roasty, toasty. And there was like, lots of little fried garlic slices or slivers in there, and tons of chilis. There was like, whole chilies, and then also like, blitzed up ground chilies, and it was very salty, and the whole thing was just like, flavor bomb territory. And so I'm thinking, why don't we take our peanuts in a very decidedly savory, spicy, kind of garlicky direction, and then fold that through the peanut butter to tip things a little bit in your favor deck.
Declan: I love it.
Molly: And then I'm not sure what the jam is that's gonna pair well with that, but, uh, we'll figure that out. I'm not worried about it. Here's one from @blacklar: "Favorite cheese for your PB and J? Mine is--(laughing) Mine is feta." Like, yeah, you love this.
Declan: (laughing) Wow, I am into this.
Molly: No, you guys, no.
Declan: I'm so into this. Thank you for writing this. Honestly, thank you for writing this. Uh...(laughing)
Molly: This ain't no grilled cheese. Oh my god, I literally cannot with this. It's just like...it's not the spirit of the PB and J.
Declan: I'm big into this. I think uh...I think feta's a great candidate for the PB and J, to be honest. (laughing) Are we going to have a fork in the road and have to go our separate ways, Molly?
Molly: Perhaps we may. So what, you're going to go put--you're going to make spiced nuts and put feta in your PB and J now? No one's gonna trust you ever.
Declan: (laughing) Spiced nuts, feta, and uh, and, and mint jelly or uh, preserved, uh, fermented chili jam PB and J.
Molly: Jesus frickin' Christ. Oh my God. Okay that's for you and @blacklar to enjoy. Here's one from @juanthaley. "Best bread? Ideally toasted, but it melts the PB too much." We got to talk about bread.
Declan: We've got to talk about bread. Um, I feel like the tradition is obviously something squishy, whether it's uh, you know, whole wheat or, or white bread. That's just so, what that Wonder.
Molly: For me, it's like, it's the whole wheat that has like, the like, very wan, untoasted oats stuck to the crust. Do you know what I'm talking about? (laughing) That feels iconique to me.
Declan: (laughing) That is, that is, yeah, that is definitely iconic. Um, it's--it's like the, it's like the bread, it's like the bread that a kind of health-conscious parent in the 1940s would have like, reached for. No, maybe the 1980s.
Molly: Totally. Yeah, maybe the eighties or nineties, when we were around. Um, I think we should figure out how to level up the bread. Like, I'm pretty sure we can all agree that squish bread is--maybe it works, it's fine, but it's maybe not optimal for a sandwich that's already squishy. So where do we want to go with this? And can I just say--
Declan: Well just one quick--yeah, go ahead.
Molly: No, don't even bring up sesame sour dough right now. You can't. (laughing) I know you're going to.
Declan: I was actually going the other way. I was going to say, you know, if we're reinforcing the peanut butter, and we're potentially adding bacon, and potentially feta, although we're not actually adding feta, but--
Molly: Oh my god.
Declan: Um, you know, I feel like maybe, is it possible that the bread should actually be contributing to the squishiness, and you know, is that actually a good thing? I don't know.
Molly: No, I don't think so. I still think that at the very least, even if we take a generally squishy bread, it should be toasted. I agree with this person that toasting, it provides some kind of barrier for which--against which the jelly cannot seep through and totally sog things out. Although I will say I don't care for a warm PB and J. And so my ideal is a toasted bread. Like, even if it's a squish bread or a soft kind of sweet bread, similar to Wonder Bread, it is toasted, then cooled, and then assembled.
Declan: Ok, so toasted bread, but not too toasted.
Molly: Toasted but cooled.
Declan: But cooled. Okay, there you go.
Molly: I don't know why I want to try brioche, even though I know that that's maybe working against the odds with you, because it's naturally sweet. But for some reason that feels like the kind of, like, way--the next step to a squish bread. It's sort of like the elevated squish bread, and if we're going to elevate everything else, we might as well--all boats rise with the tide.
Declan: Yeah. I actually--with, um, I'm, I'm okay with, with brioche.
Molly: I don't know why it's speaking to me. I'm worried that you're going to find it too sweet. But I also feel like we're taking measures against that, and it just kind of feels right.
Declan: It feels, it feels okay. I'm okay with that.
Molly: Okay. Agreed. Should we move into, what's the sandwich we want to make here?
Declan: Yeah, I think I'm ready. I have, I have a vision.
Molly: From the outside in.
Declan: From the outside in. We just talked brioche. I'm on board.
Molly: We're toasting it. I think we're broiling it, and we are toasting it on both sides.
Declan: Both sides? Really? I was thinking one side.
Molly: No, no, we're toasting both sides. The PB and J needs some help in the texture department. Trust me on that.
Declan: (laughing) Okay, fine. Okay, you're right. You're right. You're right.
Molly: Um, and I like, I like the idea of broiling it because throwing it in like a 400° oven, it will take a lot longer for it to toast and it will become harder and drier. And I'm not trying to take away the integrity of that bread.
Declan: Yeah. We don't want like, a breadstick. Um, I think it should be decently thick too. Good half inch.
Molly: Yeah. I want a PB and J--I want to make a PB and J that is a meal.
Declan: Yeah.
Molly: Because I feel like oftentimes it's sort of like a snacky--or like you have to eat a granny smith apple and like, like a string cheese on the side in order to have a full meal. Let's make ours a meal. We're gonna take already crunchy peanut butter and then we are going to add in some roasted chili and garlic. Roasted, spiced...
Declan: Blistered peanuts.
Molly: Ugh! Blistered. They have to be blistered.
Declan: Roasted is one thing. It's like, yeah, you throw them in the oven, whatever. Blistered is when they really--
Molly: Yeah. I want them borderline burnt. Yes.
Declan: They just start to develop this like really, uh, this aggressive crunch.
Molly: Yes. I'm so into that, and the deeply roasty, toasty flavor. So we're going to take them really far in the oven. So that's for sure. We'll stir that into the peanut butter. Are we adding beacon? I vote yes.
Declan: I vote yes. Okay. It's solved.
Molly: That seems easy. And then the jam department, I feel like if we both loved cherry jam and we've had at least one good experience with cherry jam with regards to a PB and J, we'd better stick with that if we're trying to convince you of the merits of a PB and J.
Declan: Yeah. I think barring, uh, you know, some kind of currant jam that's been hand-seeded with goose quills, (laughing) the best we can hope for is a cherry.
Molly: (laughing) Yeah, the very best we can do.
Declan: No, but actually I'm actually excited about the cherry on this, because I feel like that, yeah, that rich earthyness, but also the acidity will, uh, help.
Molly: I'm stoked to eat it.
Declan: Alright. Let's make one.
Molly: Okay, let's go shopping and hit the kitchen.
Mystical galactic voiceover: Shredduce. Prosciutto.
Declan: Nice.
Molly: They're perfect. I'm going to season them with lots of Aleppo pepper, which is a mild chili flake, so I can use a lot of it. (sound of a pepper mill grinding) So we're gonna do sour cherry jam. Open the nuts, and while you're working on nuts, I'm going to get the brioche in the oven. It toasts so fast. I'm gonna walk these around outside to cool them off.
Declan: Okay, Molly is literally waving pieces of toast in the air around the yard. (laughing)
Molly: Why don't you check on the bacon?
Declan: Oh yeah. How's that bacon doing?
Molly: I'm ready to assemble when you are.
Declan: Okay, let's do it.
Molly: I'm going on to the brioche with the peanut butter.
Declan: Reinforced to the Nth degree. Wow, It's not spreading that well.
Molly: Yeah, it's pretty chunky. (laughing)
Declan: Gotta admit, it's pretty chunky. (laughing)
Molly: It's fine. We'll get there. It's a delicate operation, but once we're there, it's going to be glorious. Just trying to put the jelly on top of the peanut butter, you guys. Okay, and now I'm breaking up this very nice crispy bacon. I'm excited to eat this.
(musical interlude)
Declan: I feel like I would take a sandwich of this caliber, like, on a hike. I feel like I could go far places and it could keep me sustained for days, if not weeks.
Molly: Weeks? Ok, it's not that big. I would totally eat this on a hike. It feels like a good--because there's lots of protein and sugar and it's kind of got it all. Okay, I'm excited to take a bite.
Mystical galactic voiceover: Kosher dill pickles. Extremely sharp cheddar. Shredduce. Prosciutto. Salami. Sliced ham. Turkey. Peanut butter. Jelly. Squish bread. Sesame sourdough. Mayonnaise. Ketchup. Mustard. Salt. Butter. Cheese pulls. Sambal. Crust.
Declan: (speaking through a full mouth) I don't think I've come full circle, but this is delicious.
Molly: I think it's clucky.
Declan: Yeah, it's very clucky.
Molly: And you just don't cluck.
Declan: I don't cluck.
Molly: You're not a big clucker. (laughing) It's a cluckin' J.
Declan: Yeah. (laughing) Well, thanks for tuning into the Sandwich Universe.
Molly: (laughing) Yet again. We will see you next time for another episode, another iconic American deli sandwich. Special thanks to our presenting sponsor, Cabot Creamery, and to Food52 podcast network and Coral Lee for putting the show together.
Declan: Our theme music is by Jeffrey Brodsky.
Molly: And if you're into the show, we would love if you would like and subscribe.
Declan: Like and subscribe!
Molly and Declan: Like and subscribe! Like and subscribe! (laughing)
Molly: You know.
Declan: Do the thing.
Molly: Do the thing and we'll see you next time.
Declan: Alright, bye.
Molly: Bye!