By 300 Sandwiches
I ate these sandwiches all the time as a kid, with sliced store brand white bread and Skippy peanut butter. I am still the only person who, on occasion, buys marshmallow fluff at the local deli located in our macrobiotic, organic, free range Brooklyn neighborhood (our ‘hood is so healthy that a Pinkberry that had been in business just a year had to shutter for lack of business. People ’round here prefer paying $10 for small batch artisanal gelato instead.) The deli had only one tub of marshmallow fluff in stock on a bottom shelf next to their bags of marshmallows, and I’m sure they won’t restock for another few months.
But it’s 5 weeks until my wedding! I should be eating nothing but twigs and berries until the big day, the Fitspo Angel on my shoulder says. Work out tomorrow. Drink green juice the rest of the day, said the Fitspo Devil. Whatever. I made a fluffernutter. For breakfast. After yoga. And did not feel guilty.
Now, two things make this basic fluffernutter sandwich great. One, use plain ol’ soft white bread. Don’t get fancy with your nine grain, spouted Ezekiel slices now. If you cared about choosing healthier options, you wouldn’t be eating creamy white sugar out of a tub.
Two, pop the sandwich in the refrigerator for about 10 minutes before eating. The bread ends up even softer, making the sandwich more cake-y, like a ho ho. I did show a bit of restraint by not eating a whole sandwich. I cut one fluffernutter in half and split it with E. He had one bite. Just one. Then he had yogurt for breakfast. He has more restraint than I do.
2 pieces white bread
2 tablespoons peanut butter
2 tablespoons marshmallow fluff
Slather peanut butter on one slice of bread, marshmallow fluff on another. Sandwich together. Cut in half. Serve.