Yes, a peanut butter open-face with sliced dill pickles (drained or patted dry). A classic from my youth.
I always wondered if it might be a Midwestern thing.
Also a significant portion of my DNA is German so thought that might have been and influence as well.
I learned it in Pennsylvania dutch country as a yoot.
I learned it in Pennsylvania dutch country as a yoot.
Also a significant portion of my DNA is German”
Same principle at work as in putting sauerkraut onto a sausage....combining the salt/sweet/acid/fat/oil all together in a beautiful complementary twangy blues ballad!!!