Pan-Fried Peanut Butter and Jelly Sandwich


It's peanut butter jelly timeIt’s peanut butter jelly time! Did you know that today is National Peanut Butter & Jelly Day? Until yesterday, I didn’t either. But once I found out, all other scheduled posts had to be pushed aside to celebrate this iconic combination. For our tribute, my niece Kylie and I decided to one-up tradition with a pan-fried peanut butter and jelly sandwich. The idea was actually hers: basically a grilled cheese but PB & J style. Simple, but genius. The result is a crispy, buttery crust with an ooey gooey warm filling.

Of course, all of this bready, sticky goodness needs a little washing down, so we grabbed single-serve cartons of Almond+Plus Vanilla Almond Milk for a fun dairy-free, protein-packed lunch that made me feel like a kid again.

Crispy, Light Pan Fried Peanut Butter and Jelly Sandwich

Peanut or Nut-Free Notes: I know … What would Peanut Butter & Jelly Day be without peanut butter? But those with peanut or nut allergies should not be left out of the festivities. Try these delicious swaps:

  • Use sunflower seed butter, such as SunButter – yes, it really does taste similar to peanut butter!
  • If peanuts are a worry, but not tree nuts, enjoy some peanut-safe almond or cashew butter.
  • Serve it with a cool glass of coconut milk beverage – or maybe even some single-serving chocolate coconut milk beverages?

Want a discount on almond or coconut milk to compliment your PB&J? Click for a So Delicious Coupon

Pan-Fried Peanut Butter Jelly Sandwich
Prep time
Cook time
Total time
Recipe and photo by my 16-year-old niece, Kylie Campbell. We kept many of the ingredient amounts loose, as the bread size you use may vary, and everyone has differing opinions on how much peanut butter and jelly to use!
Serves: 2 sandwiches
  • 2 teaspoons non-hydrogenated dairy-free margarine (we used Earth Balance) + additional for slathering
  • 4 slices wheat or gluten-free sandwich bread (we used Sourdough Multi-Grain)
  • Peanut butter
  • Jelly (your choice of flavor)
  • 2 glasses or 2 single-serving packages of So Delicious Almond+Plus Almond Milk, for serving
  1. Melt 1 teaspoon of the margarine in a skillet over medium heat.
  2. While that is warming up, slather one side of each bread slice with some dairy-free margarine - just lightly, no need to use too much.
  3. On the opposite side of two slices, spread on some peanut butter, and on the opposite side of the remaining two slices, spread on as much jelly as you like. Match them up to make two peanut butter jelly sandwiches with margarine on the outsides.
  4. Once hot, place one sandwich in the skillet, and cook until it is lightly browned, about 3 minutes. Flip and lightly brown the other side. Serve to the hungry person next to you, and repeat the process with the second sandwich for you.
  5. Serve the sandwiches with some almond milk goodness to wash it down.
Sweet Version: Sprinkle the "buttered" sides of the bread with cinnamon and sugar before cooking for a cinnamon toast sandwich. We like this version without the jelly, but either way can be tasty.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Vegan Grilled Cheese Sandwich Recipes - Go Dairy Free

  2. Sliced granny smith apples, raisins, or just plain ol’ naked peanut butter (crunchy or smooth). You can’t go wrong!

  3. This is my absolute favorite way to eat pb&j. I love how the pb gets all melty and oozy and it is SO good. One summer in college, I would eat a toasted bagel, open faced, with pb&j or pb & banana & honey literally every day. LITERALLY. I am seriously craving this now.

Leave A Reply

Rate this recipe: