📝 About This Recipe
This isn't just a sandwich; it's a nostalgic masterpiece elevated to gourmet heights. By griddling the bread in a salted honey-butter and using a blend of textures, we transform the humble PB&J into a warm, gooey, and sophisticated comfort food experience. The contrast between the crispy, caramelized exterior and the molten, nutty interior makes this the definitive version of a childhood classic.
🥗 Ingredients
The Bread & Base
- 4 slices Thick-cut Brioche or Shokupan (about 3/4-inch thick for structural integrity)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 1 teaspoon Honey (mixed into the butter for caramelization)
- 1 pinch Flaky Sea Salt (Maldon or similar)
The Nutty Core
- 4 tablespoons Creamy Roasted Peanut Butter (high-quality, no-stir variety works best)
- 2 tablespoons Crunchy Peanut Butter (for added texture)
- 1/8 teaspoon Ground Cinnamon (to enhance the roasted notes)
The Fruit & Finish
- 4 tablespoons Seedless Raspberry Jam or Blackberry Preserves (tartness balances the fat of the peanut butter)
- 6-8 pieces Fresh Raspberries (thinly sliced)
- 1/2 Banana (thinly sliced into rounds (optional))
- 1 teaspoon Granulated Sugar (for the optional exterior crusting)
👨🍳 Instructions
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1
In a small bowl, combine the softened butter, honey, and a tiny pinch of sea salt. Mix until smooth and aerated.
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2
Lay the four slices of brioche on a clean cutting board. Spread the honey-butter mixture generously on one side of each slice, ensuring you reach all the way to the edges.
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3
Flip two of the slices over so the buttered side is down. On the dry side, spread 2 tablespoons of creamy peanut butter and 1 tablespoon of crunchy peanut butter, mixing them slightly as you spread.
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4
Dust the peanut butter layer with a light sprinkle of ground cinnamon for a warm, aromatic depth.
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5
On the dry side of the remaining two slices, spread a thick, even layer of the raspberry jam or preserves.
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6
Carefully layer the sliced fresh raspberries (and banana, if using) onto the jam-covered slices, pressing them down slightly so they stick.
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7
Close the sandwiches by placing the jam/fruit slices on top of the peanut butter slices, with the buttered sides facing outward.
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8
Preheat a heavy-bottomed non-stick skillet or cast-iron griddle over medium-low heat for 2 minutes.
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9
Place the sandwiches in the skillet. If you want an extra-crispy 'brûléed' finish, sprinkle a tiny bit of granulated sugar onto the top buttered side while the bottom side cooks.
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10
Grill the first side for 3-4 minutes, pressing down very gently with a spatula to ensure even contact. The bread should be deep golden brown.
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11
Carefully flip the sandwiches. Grill the second side for another 3 minutes until the peanut butter is visibly melting and the jam is warm.
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12
Remove from the heat and let the sandwiches rest for 60 seconds. This allows the molten interior to set slightly so it doesn't all run out when sliced.
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13
Slice diagonally with a serrated knife and finish with a final tiny sprinkle of flaky sea salt on the crust.
💡 Chef's Tips
Low and slow is the secret; high heat will burn the honey-butter before the interior is melted. Use sturdy bread like Brioche or Challah; thin white bread will collapse under the weight of the fillings. Always put the peanut butter on both slices if you want to 'waterproof' the bread from the jam, though one side each is traditional. If using natural peanut butter, stir it thoroughly before measuring to avoid an oily mess. For a savory twist, add two slices of crispy cooked bacon to the center.
🍽️ Serving Suggestions
Serve with a tall, ice-cold glass of whole milk or oat milk. Pair with a side of tart green apple slices to cleanse the palate. A small bowl of Greek yogurt with honey makes for a great protein-rich accompaniment. For a true dessert experience, serve warm with a scoop of vanilla bean ice cream. Enjoy alongside a hot cup of Earl Grey tea; the bergamot notes pair beautifully with raspberry.