Grilled Peanut Butter and Jelly with Crunchy Pretzel Coating

11 hours ago 1

Two halves of a Grilled Peanut Butter and Jelly sandwich are stacked on a white surface, showing layers of melted peanut butter and red jelly between toasted, golden-brown bread slices.

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Make a grilled peanut butter and jelly with a crunchy pretzel coating in minutes. A fun twist on a nostalgic classic that is perfect for lunch or dessert.

Know Before You Scroll

Servings: 2

Prep: 8 minutes

Cook: 6 minutes

Total Time: 14 minutes

Sandwich bread, peanut butter, jam, butter, and pretzels.

Sweet and salty with a buttery, toasty crunch and a warm, melty peanut butter and jelly center.

Easy. Simple assembly with quick stovetop grilling.

Nonstick skillet or griddle, shallow bowl or plate, spatula.

Keep the heat on medium-low so the pretzel coating toasts without burning before the filling melts.

Crush the pretzels in advance and store them in an airtight container until ready to use.

Use almond or cashew butter in place of peanut butter, or swap the jam for preserves or honey.

A stack of peanut butter and jelly sandwiches with crunchy bread, oozing filling, and a hint of salt. A bowl of pretzels, a jar of peanut butter, and a grilled peanut butter and jelly sandwich are visible in the background.

In the Test Kitchen

I know what you’re thinking—grilled peanut butter and jelly? Sounds crazy, right? That’s exactly what I thought when a friend first made it for me. But then I took a bite, and wow. It was warm, gooey, and surprisingly delicious. Still, something was missing. It needed a crunch and maybe a little less sweetness to really hit the mark. I knew I wanted something with a real payoff in texture. The breakthrough? Buttering the bread and pressing it straight into crushed salted pretzels before grilling. The pretzels toast right along with the bread, creating a salty, golden crust that perfectly balances the sweetness of the warm, melty peanut butter and jelly filling. Grilled PB&J is simple, a little indulgent, and wildly satisfying.

Ingredient Notes

a bowl of pretzels with a crunchy pretzel coating, slices of bread, a jar of peanut butter and jelly with a spoon, a dish of butter, and a small bowl of salt.

Soft white bread, brioche, or sourdough for even browning.

Whole wheat works, but choose a soft loaf rather than dense sandwich bread.

Creamy peanut butter spreads evenly and melts smoothly.

Crunchy peanut butter adds texture but is slightly harder to spread.

What every you like best with you PB&J!

Any fruit preserves you choose will also work.

Salted pretzel twists or sticks crushed to a coarse crumb, similar to panko.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Assemble the Sandwiches

Spread 2 tbsp peanut butter on two slices of bread. Spread 2 tbsp jam on the other two slices. Sandwich together.

A split image shows a slice of bread with red jelly and another with creamy peanut butter, each being spread with a knife—perfect for crafting the ultimate peanut butter sandwich.

Butter the Outside:

Spread softened butter on the outside of each sandwich — both sides.

A slice of bread is being spread with butter using a knife, with another slice and a bit of red jam visible—perfect for making a classic Peanut Butter and Jelly sandwich.

Crush the Pretzels

Add pretzels to a shallow plate or bowl and crush with the bottom of a cup or rolling pin until coarse (like panko breadcrumbs).
Gently press the buttered sides of the sandwich into the crushed pretzels so they stick. Press lightly but evenly for full coverage.

A sandwich coated with a crunchy pretzel coating sits on a plate filled with more crumbs, ready for further preparation or cooking.

Grill It

Heat a skillet over medium-low. Grill each sandwich for 2–3 minutes per side, until golden brown and the pretzels are toasty and crisp.
Slice, sprinkle with a pinch of flaky salt (optional), and serve hot!

the left is pale with oat pieces, while the right reveals golden brown crisped crumbs—perfect for a Grilled Peanut Butter and Jelly or adding a Crunchy Pretzel Coating twist.

A close-up of a Grilled Peanut Butter and Jelly Sandwich cut in half, gooey peanut butter and red jelly oozing out, stacked on a white plate. Blurred sandwiches and a bowl of pretzels are in the background.

Two halves of a Grilled Peanut Butter and Jelly sandwich are stacked on a white surface, showing layers of melted peanut butter and red jelly between toasted, golden-brown bread slices.

Prep Time: 8 minutes

Cook Time: 6 minutes

Total Time: 14 minutes

Serves 2

▢ 4 slices sandwich bread (brioche or sourdough )
▢ 4 tbsp peanut butter
▢ 4 tbsp jam ( or jelly)
▢ 2 tbsp softened butter
▢ ½ cup crushed salted pretzels (more coverage = more crunch!)
▢ Optional: flaky sea salt for topping

Spread 2 tbsp peanut butter on two slices of bread. Spread 2 tbsp jam on the other two slices. Sandwich together.
Add pretzels to a shallow plate or bowl and crush with the bottom of a cup or rolling pin until coarse (like panko breadcrumbs).
Spread softened butter on the outside of each sandwich — both sides.
Gently press the buttered sides of the sandwich into the crushed pretzels so they stick. Press lightly but evenly for full coverage.
Heat a skillet over medium-low. Grill each sandwich for 2–3 minutes per side, until golden brown and the pretzels are toasty and crisp.
Slice, sprinkle with a pinch of flaky salt (optional), and serve hot!

Erren’s Top Tips

Keep the heat on the lower side so the peanut butter has time to melt before the pretzels overbrown.
If the pretzels are not sticking well, gently press them in again right before the sandwich goes into the pan.
Use a nonstick or well-seasoned skillet to prevent the pretzel crust from catching.

Variations & Add-Ins

Swap the jam for strawberry preserves or raspberry jam for a more intense fruit flavor.
Add thin banana slices inside the sandwich for a classic peanut butter upgrade.
Use almond butter or cashew butter for a different nutty profile.

Storage & Freezing

These sandwiches are best eaten right away while the crust is crisp. They do not store or freeze well once grilled, as the pretzel coating softens over time.