RECIPE

Peanut Butter & Jam Grilled Cheese Sandwiches

Recipe Created For Square Skillet Grill

Main Course

Bread

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

Raspberry-Rose Jam

1 cup (250 ml) sugar
¼ cup (60 ml) dried rose petals
4 cups (1 litre) fresh raspberries
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) honey

Sandwiches

8 thick slices sourdough or multigrain bread
2 tbsp (30 ml) salted butter, softened
¼ cup (60 ml) creamy natural or sweetened peanut butter, or more to taste
8 thick slices soft cheese (such as brie) or cheddar, or more to taste
8 thick slices bacon, cooked

Can’t decide between a grilled cheese or a PB&J sandwich for lunch? Why not combine both these classic sandwich options for once? Our Peanut Butter and Jam Grilled Cheese Sandwiches feature the perfect blend of bold flavours, combining the rich taste of a grilled cheese sandwich with the sweetness of PB&J.

The pièce de résistance of this recipe is undoubtedly the homemade raspberry jam. Combining fresh raspberries with dried rose petals, lemon juice, and honey, it is well worth the effort. Be sure to grill your sandwich with our Square Skillet Grill and Panini Press for the ultimate restaurant-worthy presentation and inch-perfect grill marks.

Our Peanut Butter and Jam Grilled Cheese Sandwiches offer a unique twist on two staple sandwiches, delivering a rich mix of flavours. Be sure to use creamy peanut butter with your choice of brie or cheddar, and finish this sandwich off with bacon! This recipe makes four individual servings of sandwiches in just over two hours. Here are all the ingredients you need and the steps to follow before preparing these delicious sandwiches!

INGREDIENTS

Raspberry-Rose Jam

1 cup (250 ml) sugar
¼ cup (60 ml) dried rose petals
4 cups (1 litre) fresh raspberries
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) honey

Sandwiches

8 thick slices sourdough or multigrain bread
2 tbsp (30 ml) salted butter, softened
¼ cup (60 ml) creamy natural or sweetened peanut butter, or more to taste
8 thick slices soft cheese (such as brie) or cheddar, or more to taste
8 thick slices bacon, cooked

EQUIPMENT

INSTRUCTIONS

Raspberry-Rose Jam

Place a small plate in the freezer.

In a food processor, pulse the sugar and rose petals until reduced to a fine powder.

In a medium pot, combine 3 cups (750 ml) of the raspberries with the sugar mixture, lemon juice and honey. Mix well and let sit for 15 minutes.

Heat gently over medium heat, stirring occasionally, until a candy thermometer reads 220°F (104°C). Remove from the heat. Remove the plate from the freezer. Drop a very small amount of jam onto the chilled plate. If the jam does not set as it cools on the plate, continue to gently simmer the jam for a few minutes to thicken.

Off the heat, stir in the remaining raspberries. Transfer to a bowl and refrigerate until chilled.

Sandwiches

Heat a Square Skillet Grill over medium-high heat with a Panini Press set inside.

Lay the bread slices out on a work surface. Cover one side of each slice with the butter.

Flip the slices over and cover half of the slices with a generous layer of the cooled jam. Cover the remaining slices with the peanut butter.

Top the jam slices with the cheese, then the bacon. Close the sandwiches with the peanut butter slices.

Reduce the heat to medium. Grill two sandwiches at a time, using the hot Panini Press to gently press the sandwiches into the pan, until the cheese is melted and the bread is nicely golden, about 2 minutes on each side. Cut the sandwiches in half and serve with more jam, to taste.