Grilled peanut butter and jelly sandwiches are a quick and fun way to turn a classic sandwich into a new dish. Grilling the bread adds a great crunch (besides the crunchy peanut butter) that contrasts well with the softer ingredients. The heat will make the peanut butter melty and gooey.
This is one delicious way to eat a peanut butter and jelly sandwich. I love the way the grill crisps up the outside of the sandwich and warms the peanut butter and jelly filling, causing it to ooze out when you take each bite.
I also love these warm sandwiches: English bacon butty, classic homemade Reuben sandwich and Italian sausage sandwich.
Check out this delicious grilled PBJ recipe below.
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Ingredients
- bread - Thick sliced bread works best. It will be nice and crispy on the outside and soft and chewy in the center.
- peanut butter - Smooth or crunchy; you decide.
- blackberry jelly - You can use jam or jelly. There is no need to stick to blackberry jam in this recipe. You can get creative and switch it up with strawberry jelly, grape jelly, homemade peach freezer jam, or your favorite.
- melted butter (not pictured) - To brush onto the sandwiches before grilling.
*Check recipe card for ingredient amounts.
Add Ins
You know what else would be great in this sandwich? Chunks of brie cheese. The combination of warm blackberry and melted brie is amazing (just like in my blackberry brie galette recipe).
Some people even add bacon strips and sliced jalapeños to their grilled PBJ sandwiches. Get creative with it!
How to Make Grilled PBJ
Chef's Note: Make sure the grill is nice and clean before you begin.
Step #1. Spread the condiments. Heat outdoor grill to medium heat. Spread the peanut butter on one side of a bread slice. Spread the blackberry jelly on the other slice.
Step #2. Brush with butter. Place the bread slices together, so that the peanut butter and jelly are in the middle. Brush the melted butter on the outer side of the slices.
Step #3. Grill the sandwiches. Place the sandwich on the grill and cook until golden brown on each side and heated through (about 2 to 3 minutes per side).
Step #4. Serve! Slice if desired and serve the sandwiches warm.
Top Tip
To me, the butter is a must in this recipe so don’t skip it. The bread softens from the butter and slightly sinks into the grill grates, creating deeper, more pronounced grill marks and a pleasant crispiness once cooked. Without the butter, the sandwiches will end up drier and the grill marks less visible.
Serving Suggestions
Another way to enhance the sandwich is through your choice of bread.
- White bread is a classic for a reason: it is mild, soft and readily available. Grilling it will help give the sandwich more stability.
- Sourdough is a go-to bread for grilled cheese sandwiches, but they are a great bread for grilled peanut butter and jelly sandwiches too for their saltiness and tang that cuts down on the sweetness from the jelly.
- Another recommendation is multigrain because it is nutty and contains more fiber.
Just like with the classic, milk is one of the best beverages to accompany your grilled PBJ. It will help you get that peanut butter down and help your mouth cool from the hot sandwich.
For a more sophisticated drink for the adults, cabernet sauvignon is often paired with peanut dishes and goes with peanut and sweet flavors. No one said you can't get sophisticated with a PBJ sandwich.
Recipe FAQs
They are best served immediately but you can refrigerate leftovers for up to 2 to 3 days.
You can reheat leftover grilled PBJs in a pan over medium-low heat or on the grill again.
I honestly don't think I could ever go back to soft PBJ sandwiches after trying them warm, toasty and grilled. Let me know what you think!
❤️More Sandwiches You Will Love
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📋Recipe
Grilled PBJ Sandwiches
Ingredients
- 2 slices bread - thick-sliced
- 2 tablespoons peanut butter - smooth or crunchy
- 2 tablespoons blackberry jelly - or jam
- 1 tablespoon butter - melted
Instructions
- Heat outdoor grill to medium heat.
- Spread the peanut butter on one side of a bread slice. Spread the blackberry jelly on the other slice.
- Place the bread slices together, so that the peanut butter and jelly are in the middle. Brush the melted butter on the outer side of the slices.
- Place the sandwich on the grill and cook until golden brown on each side and heated through (about 2 to 3 minutes per side).
- Serve!
Equipment
Notes
- There is no need to stick to blackberry jam in this recipe. You can get creative and switch it up with strawberry jelly, peach freezer jam, or your favorite.
- Make sure the grill is nice and clean before you begin.
- To me, the butter is a must in this recipe so don’t skip it. The bread softens from the butter and slightly sinks into the grill grates, creating deeper, more pronounced grill marks and a pleasant crispiness once cooked. Without the butter, the sandwiches seem drier and you can’t see the grill marks as well.
- They are best served immediately but you can refrigerate leftovers for up to 2 to 3 days.
- You can reheat leftover grilled PBJs in a pan over medium-low heat or on the grill again.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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