Grilled PB&J Sandwich
Grilled PB&J is made with peanut butter, grape jelly, bread, and butter; air fry at 370°F for 6 minutes until the crust is golden and the filling is warm and melty.
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Method
- 1
Spread peanut butter on two slices, jam on the other two. Press together.
- 2
Butter the outside of each sandwich generously.
- 3
Air fry at 370°F for 3 minutes per side until golden and crispy.
- 4
Cut diagonally and serve warm.
Pro tip. The warm peanut butter gets melty and gooey — it's a completely different experience from cold PB&J. Add banana slices for a next-level upgrade.
Why the air fryer wins here
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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