Grilled Pbj Recipes

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GRILLED PEANUT BUTTER AND JELLY SANDWICH



Grilled Peanut Butter and Jelly Sandwich image

This is peanut butter and jelly with a twist. The kids will thank you for them.

Provided by Chasity

Categories     Main Dish Recipes     Sandwich Recipes

Time 13m

Yield 1

Number Of Ingredients 4

2 teaspoons butter
2 slices white bread
1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly

Steps:

  • Heat griddle or skillet to 350 degrees F (175 degrees C).
  • Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 35.5 g, Cholesterol 21.5 mg, Fat 12.5 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 427.2 mg, Sugar 9.1 g

GRILLED PBJ SANDWICHES



Grilled PBJ Sandwiches image

I was going to make grilled cheese sandwiches one day and had already buttered several slices of bread when I found I was out of cheese. So I pulled out some peanut butter and jelly, and the result was this tasty version of a popular classic.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

4 tablespoons peanut butter
2 tablespoons strawberry jam
4 slices English muffin or white toasting bread
2 tablespoons butter, softened
Confectioners' sugar, optional

Steps:

  • Spread peanut butter and jam on two slices of bread; top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on each side. Dust with confectioners' sugar if desired.

Nutrition Facts :

GRILLED "PBJ" SANDWICHES



Grilled

Make and share this Grilled "PBJ" Sandwiches recipe from Food.com.

Provided by Phoenix_here

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

4 tablespoons peanut butter
2 tablespoons strawberry jam
4 slices bread
2 tablespoons butter or 2 tablespoons margarine, softened
confectioners' sugar (optional)

Steps:

  • Spread peanut butter and jam on two slices of bread; top with remaining bread.
  • Butter the outsides of sandwiches; grill in a large skillet over medium heat until golden brown on each side.
  • Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 497.9, Fat 29.3, SaturatedFat 10.9, Cholesterol 30.5, Sodium 577.8, Carbohydrate 50.1, Fiber 3.4, Sugar 18.2, Protein 12.1

GRILLED PEANUT BUTTER AND JELLY



Grilled Peanut Butter and Jelly image

Provided by Food Network

Time 4h40m

Yield two 1-pound loaves

Number Of Ingredients 21

2 cups bread flour
1/3 cup granulated sugar
4 1/2 teaspoons instant yeast
2 1/2 teaspoons salt
2 tablespoons whole milk
4 extra-large eggs
2 sticks unsalted butter, softened
2 1/2 teaspoons apple pectin
2 cups plus 1/4 cup granulated sugar
2 cups unsweetened pomegranate puree
1/4 cup light corn syrup
1/2 teaspoon citric acid
1/4 cup cane sugar
1 teaspoon dried chili powder
1/3 cup milk chocolate chips
3 tablespoons unsalted butter
1/3 cup hazelnut praline paste
1 cup wafer flakes or rice cereal
2 tablespoons chopped, roasted hazelnuts
Butter, for grilling
Powdered sugar, for sprinkling

Steps:

  • For the brioche: In a stand up mixer using the dough hook attachment, put the flour, granulated sugar, yeast, salt, milk and eggs. Turn the mixer on low speed and mix for about 4 minutes. Turn up the mixer to medium speed and mix for an extra 8 minutes. Turn the mixer back to low and gradually add the butter 2 tablespoons at a time. Once all the butter has been incorporated, place in the refrigerator for a couple of hours.
  • Punch down the dough, and cut into 2 equal pieces. Place in 2 well-greased loaf pans, about 3 inches by 5 inches, and let the dough rise at room temperature until doubled in size.
  • Preheat the oven to 350 degrees F. Bake until golden brown, about 40 minutes. Turn out on to a cooling rack and let cool.
  • For the spicy pomegranate jelly: Mix together the pectin with the 1/4 cup of the granulated sugar. In a 2-quart saucepan, bring the pomegranate puree to a boil. Slowly add the pectin sugar mix to the pomegranate, stirring constantly. Add the remaining 2 cups granulated sugar in three parts. Add the corn syrup, stirring constantly. Bring the mixture up to 215 degrees F on a candy thermometer and sprinkle in the citric acid. At this point you will need to pour this directly into a tray with a silicone mat, or into silicone molds of your choice. Let the jelly set, and then either cut the jelly to the desired shape, or pop it out of the molds. Next, mix together the cane sugar and chili powder and dip the jelly into the mix. Set aside.
  • For the hazelnut crunch butter: Melt together the chocolate chips and butter; stir in the hazelnut paste. Add the wafer flakes and hazelnuts and set aside.
  • To assemble: Slice the brioche into 1/2-inch slices. Spread one side of the bread with the hazelnut crunch butter. Place a square of jelly on top and place another slice of bread on top. Grill lightly in butter, and sprinkle with powdered sugar.

FANCY GRILLED PB AND J



Fancy Grilled PB and J image

Provided by Ree Drummond : Food Network

Time 30m

Yield 1 sandwich

Number Of Ingredients 10

2 to 3 slices bacon, cut into 2 or 3 pieces each
1/2 medium yellow onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 tablespoons peanut butter
2 slices sourdough bread
1 tablespoon apricot or peach jam
2 ounces grated manchego cheese
1 slice provolone
1 slice Swiss cheese
3 tablespoons mayonnaise

Steps:

  • Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.
  • Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.
  • Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve.

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