Abstract: The question of whether peanut butter and jelly (PB&J) sandwiches comprise a significant percentage of overall sandwiches is controversially debated in sandwich academia. We discuss the implications of this discovery through rigorous statistical methodology. This paper analyzes 200 sandwiches from university dining halls and finds that 20% contain peanut butter and jelly filling exclusively.

Introduction: Sandwiches are a staple food source among the college demographic. Prior observational research indicates prevalent consumption of peanut butter and jelly (PB&J) varieties within this population. We aim to quantify the rate of PB&J prevalence through a large-scale sandwich analysis across multiple institutions.

Methods: Dining hall staff facilitated random sampling of sandwiches over a 2-week period. Sandwiches were deconstructed to categorize fillings as either PB&J or non-PB&J based ingredients. Chi-squared tests compared observed and expected PB&J rates using an alpha of 0.05.

Results: 40/200 (20%) were exclusively PB&J (p<0.001). PB&J sandwiches were thus overrepresented versus uniform distribution.

Discussion: These findings confirm PB&J sandwiches comprise a significant minority percentage of dining hall offerings, likely reflecting student demand. We propose updating the canonical academic definition of a "sandwich" to stipulate that 20% of all sandwiches universally adhere to the PB&J construct. This new technical classification paradigm will enable future sandwich scholars to build on our research.

Conclusion: In accurately categorizing sandwiches, we must not ignore the influential PB&J subgroup. These results pave the way for fuller integration of statistical and sandwich sciences.