Grilled PBJ Sandwiches

5 from 1 vote

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 and the heat will make the peanut butter melty and gooey.

Prep Time5

Cook Time4

Total Time9

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: sandwich

Calories: 556kcal

Author: Joss Dyckson

Equipment

Outdoor grill

Ingredients

2 slices bread thick-sliced
2 tablespoons peanut butter smooth or crunchy
2 tablespoons blackberry jelly or jam
1 tablespoon butter melted

US Customary - Metric

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!

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