Can I Freeze Grilled Sunbutter & Jelly Sandwiches Before Cooking?

Yes! To freeze before cooking, assemble the sandwiches, butter the outside of the bread, and freeze them individually on a parchment covered baking sheet. Once solid, store them in an airtight container or freezer bag. When ready to cook, grill them directly from frozen for a crispy, gooey treat.

What Are Some Other Nut-Free Alternatives To Sunbutter For These Grilled Sandwiches?

Sunbutter most closely resembles peanut butter for these sandwiches and spreads so beautifully, but you could also try Oat Butter or Pumpkin Seed butter to accommodate those with allergies. Note that the flavor will change.

Why Is My Sunbutter & Jelly Sandwich Not Crunchy?

If your sandwich seems soggy or not as crunchy as you hoped it could be the bread. A good bread is key, think Sourdough or Ciabatta from the deli section of your grocery store, something that is more dense. If you opt for the really soft whole wheat or white slices from the bread aisle it won't create that signature crunch that your neighbors should be able to hear when you take the first bite.

Grilled Sunbutter & Jelly Sandwich (Nut-Free, Kid-Friendly)

Description

These ultra crunchy Grilled Sunbutter & Jelly Sandwiches are a new fangled twist on the classic grilled PB&J and they are sure to be a home run! Crispy and golden brown on the outside, gooey on the inside, and perfect for a quick lunch or an afternoon snack. This recipe is incredibly easy to double or quadruple if feeding more than yourself!

Ingredients

Scale

4 Slices Bread (see my notes on selecting bread for the crunchiest results)

4 Tablespoons Sunbutter (use more or less to taste): I used Sunbutter brand Sunflower Seed Butter with No Sugar Added.

4 Tablespoons Jam or Jelly (use more or less to taste): Whatever Jam or Jelly is your jam (pun intended), use the one that makes you smile the biggest!

4 Tablespoons Vegan Butter (I used Miyoko’s Plant-Based Butter — salted or unsalted both work for this recipe.)

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Instructions

Gather your bread, Sunbutter, plant-based butter, and favorite jelly or jam. Preheat a griddle to 325°F (165°C) or heat a non stick skillet over medium-low heat.
Lay the bread slices on a cutting board.
Spread Sunbutter on one slice and jelly on the other.
Put the slices together and butter the outsides of the bread.
Place the sandwich on the griddle or skillet.
Grill for 4-5 minutes on each side until golden brown.
Flip sandwich(es) using tongs for easier handling.
Place sandwich(es) on a rack to cool before enjoying, about 5 minutes.

Notes

Bread matters. Dense breads = better crunch. Ciabatta or sourdough from the bakery/deli section work best. Soft sandwich bread won’t give you that shatter-y crisp. Always double check your bread is vegan.
Butter choice. Miyoko’s Plant-Based Butter is my go-to for flavor. Solid coconut oil also works, but butter gives the best taste.
Not crunchy enough? It’s almost always the bread or the heat. Use a dense bread and cook low & slow for even crisping.
Low & slow = golden perfection. Medium-low heat in a skillet or about 325°F on a griddle prevents burning and gives you that deep golden crunch.
Other nut-free options. Sunbutter is closest to peanut butter, but oat butter, soy butter, or pumpkin seed butter also work.
Easy variation. Swap jelly for banana slices.
Freezer-friendly. Assemble sandwiches, butter the outsides, wrap tightly, and freeze up to 2–3 months. Cook straight from frozen in a preheated pan, low & slow.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Lunch, Snack
Method: Griddle, Stovetop
Cuisine: American