Best Grilled Peanut Butter And Jelly Recipes

GRILLED PEANUT BUTTER AND JELLY SANDWICH

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.

GRILLED PEANUT BUTTER, JELLY AND BANANA SANDWICH

Steps:

• Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly.
• Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

GRILLED PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Spread 1 teaspoon margarine on each slice of bread. On the unbuttered side spread peanut butter on one piece and jelly on the other. Put the peanut butter and jelly sides together.
• Heat a skillet on medium high heat until warm. Put the sandwich in the pan, butter side down. Cook until golden grown then turn and brown the other side. Enjoy.

GRILLED PEANUT BUTTER AND JELLY AND BANANA SANDWICH

Steps:

• Make a regular peanut butter and jelly sandwich like you normally would.
• Before closing the slices together, put a layer of the banana slices between the layers of peanut butter and jelly.
• Butter one side of sandwich.
• Melt 1 teaspoon butter in small frying pan.
• Put unbuttered side in pan.
• Continue as if making a grilled cheese sandwich.

GRILLED PEANUT BUTTER AND JELLY

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.