From the New York Times:
Peanut Butter Takes On an Unlikely Best Friend
by Dwight Garner
My father passed them down to me. Peanut butter and pickle sandwiches got him through law school at West Virginia University. I’ve come to consider them the work-at-home writer’s friend. The ingredients are always there for you, waiting loyally in the pantry when more glamorous lunch options (cold cuts, leftovers) aren’t returning your calls.
The PB&P has been a minority enthusiasm in America for generations, lingering just under the radar. The sandwiches appeared on lunch-counter menus during the Great Depression and in extension-service cookbooks in the 1930s and ’40s in recipes that generally called for a few spoonfuls of pickle relish. A lot of people’s grandmothers used to eat them.
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