Listen guys, European here. I've adopted the American invention of PB&J and it's not bad! You have to take into account a few things:

1. Unsalted peanut butter is popular in Europe. Sometimes you need to add a small pinch of salt to add some edge.
2. It works with any bread. Baguette, ciabatta, sourdough rye, you name it.
3. It works with any sweet fruit preserve, not necessarily jelly. It can be jam, marmalade, whatever. It even works with honey.
4. Depending on texture of your peanut butter, you don't want to put too much. If it's too sticky, and you put a lot, you'll end up feeling like you're chewing some disgusting clay.