Go Back
+ servings

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