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I have an obsession with grilled peanut butter and jelly sandwiches. It’s not unusual for me to order a PB&J from the kids menu, and I ask them to grill it like a grilled cheese.
Once it hits the griddle, the peanut butter starts to melt and the jam warms up, intensifying the fruit essence.
When I’m craving chocolate, I swap out the peanut butter for Nutella.
And when I’m feeling all campy and in the mood for s’mores, I schmear on some good ole American marshmallow fluff.
Because the fluff melts fast, you’re going to want to grill the top piece of bread by itself. If you try to grill it as a whole sandwich, the spread will melt too quickly and may burn.
Did you know you can find a variety of unique jams and jellies at national parks? Capital Reef National Park in Utah has a specialty food shop with homemade jellies and butters, or you can pick your own fruit from their orchards and make jelly at home.
Parks in the desert like Lake Mead National Recreation Area and Death Valley National Park carry prickly pear cactus preserves in their gift shops.
Grilled S’mores Sandwich
- 4 White bread slices
- 2 tsp Butter
- 4 tbsp Chocolate hazelnut spread
- 2 tbsp Strawberry jelly
- 4 tbsp Marshmallow fluff
- Butter one side of each slice of bread.
- Heat a cast iron skillet to medium. Place one slice of bread in the skillet, buttered side down. Cook until golden brown.
- Place the other slice of bread buttered side down on a plate. Spread the non-buttered side with chocolate spread, jelly and marshmallow fluff.
- Add the toasted slice of bread on top, buttered side up.
- Place the sandwich in the pan. Heat for 1-2 minutes, until the spreads start to melt. Remove from the skillet and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.