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A melty upgrade to classic pbj

This Thai-Inspired Grilled PBJ Sandwich is a deliciously melty upgrade from the classic peanut butter and jelly sandwiches that got tucked in your childhood lunchbox, with a flavor profile that is equal parts savory, sweet, and spicy. Wide-sliced sourdough bread (or challah if you prefer) gets slathered in a thick coat of peanut butter, sprinkled with curry powder, and drizzled with sriracha hot sauce. Its matching slice gets slathered with a generous dollop of orange marmalade and sprinkled with fresh basil. Once sealed together, it's pan-fried in butter until crisp and golden.

two slices of bread with peanut butter on one slice and marmalade on the other

peanut butter and orange marmalade on two slices of bread

Inspiration

I was inspired to make this Thai-Inspired Grilled PBJ Sandwich after trying a similar one at a PBJ-centric food cart in Portland years ago. They called theirs a "Spicy Thai" and used challah bread and a special peanut butter blend that I believe they made themselves. Oh my goodness, was it good! Unfortunately, the food cart is no longer in business so I had to come up with my own version to make at home -- and though I'm sure there are some differences, I think I've captured the flavor profile really well.

two slices of bread on a white plate with peanut butter, curry, sriracha, basil, and marmalade

basil on orange marmalade and curry and sriracha on peanut butter on two slices of bread

What type of peanut butter is best to use?

Both creamy peanut butter and crunchy peanut butter are both great choices for this sandwich, depending on your preference, but I highly recommend choosing one that is properly thick and spreadable rather than one that is thin and pourable or has a layer of (un-emulsified) oil on top that needs to be stirred in. Because this sandwich is pan-fried or "grilled," the peanut butter gets quite melty so a thicker peanut butter is a better choice for remaining relatively inside of your sandwich rather than pouring straight out once cooked.

Can I substitute the peanut butter for another kind of nut butter?

Yes, of course. If you have an allergy or prefer a different type of nut butter, feel free to substitute the peanut butter for your favorite alternative type of nut butter; almond butter or cashew butter would make great alternatives. However, I suggest you choose a thick and spreadable one, as noted above, for best results.

What type of bread is best to use?

Though the original version of this sandwich utilized challah bread, I often make mine with a good wide-sliced sourdough because that is my house standard. However, challah is also a really tasty option if you prefer it. You are welcome to use another bread choice you prefer, but I highly suggest that you utilize a good sturdy artisan loaf because the ingredients can overwhelm a thinner, softer sandwich loaf.

a grilled sandwich sliced in half resting on a cutting board

What tools do I need to make this recipe?

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

a plate with a grilled peanut butter sandwich resting on top

peanut butter, sriracha, and marmalade poking out of a grilled sandwich on a white plate

Looking for more savory, sweet, and spicy recipe inspiration?

Love this Thai-Inspired Grilled PBJ Sandwich? Here are some more recipes you may enjoy:

a white plate with a grilled peanut butter sandwich cut in half

Thai-Inspired Grilled PBJ Sandwich

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Author: Whip & Wander
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 1 sandwich 1x
Category: Sandwiches, Mains
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Ingredients

Scale

I've given a range of measurements depending on the size of your bread. Large slices of artisan sourdough generally have more surface area than a large slice of challah bread and, therefore, will take slightly more ingredients to cover the bread.

2 large slices of artisan bread (sourdough or challah preferred)
3-4 tablespoon peanut butter, creamy or crunchy (thick and spreadable kind)
¼-½ teaspoon curry powder
2-3 teaspoon sriracha hot sauce
3 tbsp orange marmalade
6 medium basil leaves, cut in chiffonade
2 tbsp salted butter

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Instructions

Spread peanut butter evenly across the inside of one slice of bread. Sprinkle the top of the peanut butter with curry powder and a drizzle of sriracha. Using a butter knife or a spoon spread the sriracha and curry powder across the peanut butter until evenly coated.
On the second slice of bread, spread the orange marmalade until evenly dispersed. Top with the basil, dispersing evenly across the surface of the marmalade. Seal the slices together and reserve to the side.
Preheat a large cast-iron skillet over medium-high heat. Add the butter directly to the pan. Once melted, carefully transfer the assembled sandwich to the pan. Cook until golden brown on the bottom side, then using a metal turner, carefully flip and cook until golden brown on the opposite side.
Use your metal turner to carefully transfer the sandwich to your cutting board to cool just slightly. Slice in half and enjoy warm.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 1 sandwich
Calories: 1230
Sugar: 40 g
Sodium: 976 mg
Fat: 76 g
Saturated Fat: 25 g
Carbohydrates: 110 g
Fiber: 5 g
Protein: 31 g
Cholesterol: 60 mg