Vegan MoFo 10: Grilled Peanut Butter and Jelly Sandwiches

grilled pb & jI can’t tell you how happy I was to get to this recipe.  Why?  Because it doesn’t get much simpler than this (unless someone else makes it for you).  And at this point in MoFo, I desperately needed a brainless PB & J recipe.  I couldn’t let you go with just the instructions on how to put together a PB & J – that knowledge is pretty much hard-wired in all of us, so I tagged on a recipe for Whole Wheat Maple Cherry Seed Bread (which is what I used as the foundation and roof for these sangies). Without bread, what are sandwiches?  A mess, I tell ya!

Team these Grilled Peanut Butter and Jelly Sandwiches up with a bowl of tomato soup and I’m back in tween heaven (except back then we called it pre-teen).  29 Ways to Honor the Glory of Peanut Butter & Jelly featured this at Number 11 on their list with a recipe from Chow.



Grilled Peanut Butter & Jelly Sandwiches

What’s better than a sweet-n-salty peanut butter & jelly sandwich? One that’s grilled, that’s what! Warming and browning these sandwiches brings out the extra yummy.

  • Author: Annie
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20


  • 4 slices really good bread (see recipe below)
  • smooth or chunky natural peanut butter
  • jam or jelly, your favorite flavor
  • coconut oil



  1. Heat up a skillet and brush a tiny bit of coconut oil in the pan. Generously coat one slice of bread with peanut butter and another with jam. Unite the slices in gooey bliss and gently place in the pan. Brush the exposed slice of bread lightly with coconut oil. When the bottom of the sandwich is nicely browned, carefully flip and brown on the other side.


  1. With care, lift the sandwich from the pan and place on a cutting board. It’s going to break your heart a little, but buck up and cut the sandwich in half and be prepared to get splashed with filling.


  1. Place the cut sandwiches on plates, pour yourself a giant glass of icy cold nut milk, and devour.


  • Serving Size: 2
  • Calories: 148
  • Sugar: 3
  • Sodium: 275
  • Fat: 2
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 5
  • Cholesterol: 0



Whole Wheat Maple Cherry Seed Bread

Studded with tart-sweet cherries and seeds, this bread is the perfect complement to a grilled PB & J. Bonus: this loaf also makes fantastic toast.

  • Author: Annie
  • Prep Time: 75
  • Cook Time: 35
  • Total Time: 105
  • Yield: 1 1x


  • 1 cup non-dairy milk, warmed
  • 1/4 cup warm water
  • 3 Tbsp. pure maple syrup
  • 1 1/2 tsp. (one packet) regular yeast
  • 2 1/2 cups whole wheat flour
  • 1/2 cup+ bread flour
  • 1/2 tsp. salt
  • 1/2 cup dried tart cherries, chopped
  • 1/4 cup pepita
  • 1/4 cup sunflower seeds


  1. Lightly spray a large bowl with cooking oil. Set aside.
  2. In the bowl of a stand mixer, add the warm milk, water, maple syrup and yeast. Stir gently and then let sit for about 5 minutes.
  3. In a medium-sized bowl, whisk together the flours and salt. With the stand mixer on low, pour the flour mixture into the bowl and using the hook attachment, knead for about 10 minutes. If the dough sticks to your fingers, add more flour – but just enough to make the dough tacky, not dry. Add the cherries, pepitas, and sunflower seeds, and knead until incorporated into the dough.
  4. Place the dough in the oiled bowl, cover with a towel or plastic wrap and let rise for an hour or so. Preheat the oven to 350F and lightly oil an 8″ x 4″ loaf pan. When the dough has risen, place it on a floured surface and roll into a pudgy log. Place into the prepared pan. Bake the loaf for 30-35 minutes or until a deep brown on top. About 5 minutes before the end of the baking time, I remove the loaf from the pan and place it directly on the oven rack so that the bottom can brown and crisp.
  5. Let loaf cool completely on a rack before slicing and serving.


  • Serving Size: 16
  • Calories: 105
  • Sugar: 3
  • Sodium: 87
  • Fat: 2
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 20
  • Protein: 3
  • Cholesterol: 0

grilled pb & j sandwiches

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28 thoughts on “Vegan MoFo 10: Grilled Peanut Butter and Jelly Sandwiches

  1. veghotpot

    A classic! When I was about 11 my mum got really ill and she asked me to make her and my sister some dinner because she couldn’t get up. I wasn’t sure what to do so I made a whole loaf full of PB&J sandwiches! Apparently I carried it all in on one plate too like a huge tower 🙂

      1. Kelli

        Isn’t that the truth! One of the best smells ever. A long time ago, I decided that I wanted to learn to climb, so a friend and I would go to the indoor climbing gym together – the gym that just happened to be next door to a bread bakery. Somehow we were always starving when we came out of there 🙂

  2. sweetveg

    Yum!!! I love grilled PB & J sandwiches! I learned to make them from a friend years ago and totally forgot! The peanut butter gets so melty. I have to make some this weekend. Plus the bread looks amazing. Thank you!

  3. Susmitha - Veganosaurus

    I tasted peanut butter and pb & j sandwiches for the first time only 10 years ago, when lived in the US for a while. Can you believe I’ve never tried the grilled version? After looking at your ooey gooey lovelies, I have decided that I have to redeem that really soon.

  4. Gabby @ the veggie nook

    Grilled PB & J is without a doubt the best way to enjoy it. And that bread- well that just takes it to a whole new level!

    Never would have paired it with tomato soup but now I clearly have to try it. My taste buds are tingling 😉


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