PB in the kitchen: Fancy grilled PB&J

Our company’s name is an homage to college grads everywhere, since so many eked by on peanut butter in an effort to save and pay for their college education. Now, those college grads are putting their degrees to work, and many are cooking at home more due to the pandemic. 

In this new series, we’ll spotlight one of our favorite peanut butter recipes each month. Some will be sweet, some will be savory, and some will be a little bit of both. 

Looking for a fun new recipe to try out at home this week? These “fancy” PB&Js are sure to do the trick.

Let’s get started, shall we?


Here’s what you need to succeed:


2 to 3 slices bacon, cut into 2 or 3 pieces each


1/2 medium yellow onion, halved and thinly sliced


Kosher salt and freshly ground black pepper


4 tablespoons peanut butter 


2 slices sourdough bread 


1 tablespoon apricot or peach jam 


2 ounces grated manchego cheese 


1 slice provolone 


1 slice Swiss cheese 


3 tablespoons mayonnaise 


Here’s how to make the magic happen:

1. Heat a nonstick skillet over medium heat until hot. Add the bacon to the skillet and cook until not quite crisp, about 2 minutes per side; remove to a plate. Add the onions to the skillet, season with a pinch of salt and pepper and cook until golden, about 10 minutes. Transfer to a paper towel-lined plate to drain any fat. Wipe the skillet and place it back on the heat.

2. Begin building the rest of the sandwich: Spread peanut butter on both slices of bread, then spread jam on both slices as well. Place the manchego on one of the slices, then cut the provolone in half and place on top of the manchego. Cut the Swiss cheese in half and place on top of the jam on the other slice. Pile the onions on top of the provolone cheese, followed by the pieces of bacon. Make the sandwich by closing the 2 filled sides of bread together and press slightly to help it all stay together.

3. Spread the top of the sandwich with half the mayonnaise. Place the sandwich into the skillet mayonnaise-side down. Spread the rest of the mayonnaise on the top of the sandwich. Fry until the outsides of the sandwich are golden brown and the cheese in the middle is melted, 3 to 4 minutes each side. Cut in half and serve.


Recipe courtesy of Ree Drummond.