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. Check out this grilled PBJ recipe below.
What makes peanut butter and jelly’s history interesting is that while it was first introduced in 1901 by Julia Davis Chandler in Boston Cooking School Magazine, it did not become popular until WWII. Soldiers enjoyed them for their high protein, shelf stability and sweetness.
After the war ended, the sandwich sales grew and appealed to many people. Kids loved the sweetness, parents loved the easiness in preparation, and families and college students relied on it for its affordability. Ever since then, people have been enhancing the sandwich by adding fresh fruit or potato chips, or unique cooking methods like grilling it.
- thick-sliced bread
- peanut butter – smooth or crunchy
- blackberry jelly – you can use jam or jelly
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.
How to Make It
- Preheat grill. Heat outdoor grill to medium heat.
- Spread the p.b. and j. Spread the peanut butter on one side of a bread slice. Spread the blackberry jelly on the other slice.
- Brush butter on. 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.
- 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).
- Serve! Slice if desired and serve the sandwiches warm.
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.
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.
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.
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. Did you enjoy it? Let me know in the comments and please share the recipe!
Grilled PBJ Sandwiches
- 2 slices bread - thick-sliced
- 2 tablespoons peanut butter - smooth or crunchy
- 2 tablespoons blackberry jelly - or jam
- 1 tablespoon butter - melted
- 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).
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.