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.
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.
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.
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.
Looking for more savory, sweet, and spicy recipe inspiration?
Love this Thai-Inspired Grilled PBJ Sandwich? Here are some more recipes you may enjoy:
- Taleggio Grilled Cheese with Red Pepper and Honey
- Tahini Noodle Bowls with Crispy Tofu and Vegetables
- Pepperoni and Pineapple Pizza with Hot Honey
- Peach, Corn, and Jalapeno Pizza with Hot Honey
- White Pizza with Hot Pickled Peppers and Honey
Thai-Inspired Grilled PBJ Sandwich
- 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
Description
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.
Ingredients
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
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
Keywords: sandwich, peanut butter, marmalade, curry, sriracha
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