Grilled Peanut Butter and Jelly

900

Grilled Peanut Butter and Jelly

This recipe takes the average peanut butter and jelly sandwich up several notches with sourdough bread, homemade peanut butter, scratch-made raspberry jelly, and a kiss of sweet smoke. The heat from the grill toasts the bread beautifully. You get a crispy hearty texture from the sourdough, followed by creamy nut butter goodness and tartness from the raspberry jam.
Servings 4
Prep Time 12 mins
Cook Time 25 mins
Total Time 37 mins

Ingredients

Raspberry Jelly

  • 8 ounces fresh raspberries
  • ½ cup granulated sugar
  • 1 ½ teaspoons lemon juice

Peanut Butter

  • 2 cups dry roasted peanuts, unsalted
  • 2 tablespoons vegetable oil
  • 2 teaspoons pure maple syrup
  • ½ teaspoon fine sea salt

Sandwiches

  • 8 slices sourdough bread
  • 1 cup peanut butter
  • ½ cup raspberry jelly
  • 3 tablespoons unsalted butter, melted

Instructions

  • Mix the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir to coat the berries in sugar.
  • Cook while frequently stirring until the mixture starts to boil.
  • Reduce the heat to medium-low and simmer while occasionally stirring for 10-12 minutes or until thickened enough to leave a trail when you run a spoon through the jelly.
  • Remove from the heat, transfer the jelly to a jar, and set it aside to cool.
  • Add the peanuts, oil, maple syrup, and salt to a blender.
  • Blend until smooth and creamy. Occasionally stop to scrape the sides down for an even consistency.
  • Spoon the peanut butter out of the blender and into a bowl or jar.
  • Spread four of the eight slices of bread with peanut butter. Spread the other four slices of bread with raspberry jelly.
  • Put the two pieces of bread together to form sandwiches, then brush the exterior of each sandwich with melted butter.
  • Preheat your Z-Grill (preferably with branded applewood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
  • Place the grill mat on the grates and transfer the sandwiches to the grill mat.
  • Close the lid and grill for 4-5 minutes.
  • Open the lid, flip the sandwiches, close, and grill for another 4-5 minutes.
  • Plate the grilled peanut butter and jelly sandwiches, then serve.

Notes

The peanut butter recipe yields 1 cup of nut butter.
Store the remaining jam in a glass jar and refrigerate for up to 5 days.
The grill mat prevents the peanut butter and jelly from dripping between the grates.
Calories: 740kcal
Cost: 10
Course: Dessert
Cuisine: American
Keyword: Grilled, Quick & Easy

Nutrition

Serving: 225g | Calories: 740kcal | Carbohydrates: 92g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 790mg | Potassium: 200mg | Fiber: 8g | Sugar: 21g | Vitamin C: 9mg | Calcium: 70mg | Iron: 6.3mg

Leave a Reply

Your email address will not be published.

Recipe Rating




Like
Close
© 2022 Z Grills
Close