Grown-Up Brie PB J Panini


Fried peanut butter & jelly sandwich (must watch)!!

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Grilled Peanut Butter and Jelly Sandwich | Blackstone Griddle Recipe

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The Peanut Butter & Jelly Sandwich for Grown Ups…

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Eat it Anyway: Grown Up Brie PB&J

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Smooth PB & J Sandwich ��peanut butter and jelly jelly recipe

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Grown-Up Brie PB&J Panini 4 slices of bread 2 tablespoons (30 ml) peanut butter 1 tablespoons (15 ml) jam or jelly 1/2 ounce (14g) brie cheese. Steps 1 Heat panini press. 2 Spread butter on 1 side of bread slices. Turn over.

Spread peanut butter on other side of 1 slice of bread and jam on 3 Top 1 slice of bread with strawberries and peanuts. Top with other slice of bread, buttered sides facing out. 4 Cook on panini press. Take two slices of the toasted bread, place them on a baking pan, and layer each with two slices of the brie cheese. Place under broiler for 3-4 minutes or.

Spread peanut butter liberally on one slice of bread. Spread jelly on the other slice. Put the two pieces together.

Place the sandwich on a pre-heated panini maker. 1/4 cup berries. 2 tablespoons jam, such as triple berry or raspberry. 2 tablespoons salted butter. 2 slices French loaf bread.

2 tablespoons creamy peanut butter. 4 slices Brie cheese, about 1/8. Heat a panini press to medium-high heat according to manufacturer’s instructions. Step 2 Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese.

Think: grilled cheese plus PB&J. Making this Grilled Peanut Butter and Jelly Sandwich with Brie is as easy as it sounds: Spread the jam and nut butter, top with sliced brie, and grill until gooey. The ultimate adult comfort food, served up sandwich-style.

Look beyond the classic white bread, creamy peanut butter, and sweet strawberry jam. Here are 10 new ways to elevate the already unbeatable PB&J: 1. Add Texture. Add another dimension by introducing a new texture. For a nice crunch, add a layer of nuts, flax seeds or chia seeds.

Options like a Strawberry-Turkey-Brie Panini are super simple, yet super impressive. Baby PB&J Bagel Sandwiches are sure to please youngsters (okay, big kids too). Our Salty-Sweet Bacon Panini marries drool-worthy ingredients like bacon, sweet apple butter, and melty Brie. Add a little butter and throw it in a skillet or on a panini press, and it’s the perfect grown-up grilled cheese. Start with some dense, ciabatta bread, thinly sliced deli ham, fig preserves, brie cheese and softened butter.

Spread two slices of bread with softened butter. Just butter one side.

List of related literature:

For a less flattened look, you can grill the bread and add the interior ingredients one at a time, melting the cheeses separately.

“Food Styling: The Art of Preparing Food for the Camera” by Delores Custer
from Food Styling: The Art of Preparing Food for the Camera
by Delores Custer
Wiley, 2010

Scrape off a little of the rind from the top and bottom of the Brie and cut the cheese into J-inchthick slices.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

These breads should be and woven straw mat (used instead of Brie), stored in the refrigerator once they have cooled.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

Spread 1 teaspoon of margarine on one side of each bread slice, flip the bread slices over, and spread 2 tablespoons of the smoked cheddar sauce on the other side of each.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
by Brian L. Patton
New World Library, 2012

Remove the baking sheet from the broiler, turn the bread slices over, brush the untoasted side with the olive oil, and sprinkle some of the Parmesan cheese over each slice, dividing it equally among them.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

We wanted homemade ciabatta with airy texture, full and tangy flavor, and perfect lift.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Cut the grilled baguette slices into ½-inch cubes and add to Romaine, along with the Parmigiano-Reggiano cheese.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

We wanted a panini recipe that we could make without using either a panini press or an indoor grill.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Clearly feeling nostalgic for her time there, Luisa spent weeks trying to replicate her grandmother’s focaccia bread.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
Houghton Mifflin Harcourt,

Brie, Jarlsberg, Gruyère, or Emmenthaler cheese may be substituted.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Sam: i say okay too much *Does his support group bit”

    cuts to commercial

    Commercial: “Okay, its okay to say it” (Some insurance ad that i couldn’t understand through my laughter and coughing)

  • Second video i watched since I subscribed to you’re channel and boy oh boy �� i am definitely going to attempt this one! SEMPER Fi ☠������ ������

  • I know Sam really doesn’t care, but didn’t anyone notice the second bite was where the fly had just taken a few bites? Sam, this looks delicious and we’ll def give this a go at my house…..thx for the ideas!!

  • A lot of people are bashing this idea but I think it would be great for people that can only eat jelly foods, especially those with autism. This is actually a really cool idea.

  • Its my first time to see your video and its kinda different to other tutorials hahaha i like you being honest and clumsy in some times hahahaha keep up the work ����

  • I ate PB&Js almost every day for over two years! I could grind fresh Valencia peanuts at the Whole Foods near me which I found to be an amazing peanut for PBsuper dense, rich & extra thick. Jam is WAAAAYYYY better than jelly too (esp blueberry) IMHO. And then good whole grain fresh bread too 8D
    Yours looks mind blowingly amazing!!!

  • I put peanut butter and strawberry jam into ground beef before and cooked it on the grill… It needed sriracha but it tasted really good! I didnt use much. 1/2 pound ground beef and 2 tablespoon peanut butter 1 tablespoon strawberty jam

  • Cuts off the crust:S
    This only happens in America.
    Whats the point of eating food, if you cut away the part that actually do something to your hunger.
    Its like you’re eating air ^^

  • I had no idea what I was in for with this video. And a lifetime of peanut butter is ok. First time I saw this now seemingly popular recipe it was featured in Thrasher Magazine’s “skarfing material “ column back in the day (mid-eighties). Stoked to see you’ve brought to another level. Cinnamon is the game changer. Great vid!

  • Man, 30 years ago after I finished my nightshift job. I’d arrive home wanting the perfect Scooby snack! Ok, white bread, butter, lime jelly with cheddar cheese then…….beef sandwich spread!!! OMG!! So wrong but tasted so right ��

  • I went to my one doctor and she told me that I “Have to stop eating so much meat!!”

    I sh*t you not as I am tell you and EVERYBODY this!! This is what my one doctor ACTUALLY SAID TO ME!!

    Then in the next sentence she told me that “You have to start eating foods that are more Savory!”

    NO SH*T THAT IS EXACTLY what she told me just FOUR WEEKS AGO IN SEPTEMBER OF 2019!!!!

    Today I am watching Sam make these burgers and I am only 4:52 seconds into it, and Sam has said EXACTLY what I thought about MEAT, which is MEAT IS SAVORY!!!

    So my question is to anybody who is a doctor “how can you eat foods that are savory WITHOUT F**KING MEAT IN THEM when MEAT IS SAVORY?????????????????????? Think about this because Sam at 4:52 has already said “You add the meat and meat is savory THREE DAMN TIMES NOW!!!

    So apparently my doctor knows absolutely NOTHING about what “savory” entails is my point!!!

  • I Have made home made jellies and jams and freezer jams for years.. but is is SOOOOO much better right after you make it.. the flavors are fabulous.. so now, in summer I freeze the fruit and in the winter when I want fresh jelly, I can make it.. Yummmmm

  • Sam, I used to live in SD when I was younger. I went to a dive bar somewhere in spring valley. They had a burger similar to this. It had the PB with bacon, avocado, fried egg, LTO, pepper jack cheese and mayo on a brioche bun! It was world changing as far as burgers go! You should try it!!!???

  • What the fuck is jelly? Like does American mean jam? But it looks like actual jelly? Is it straight up jelly? It looks nothing like jam, like at all. Man how’d yall ruin jam

  • I’ve roasted peanuts and they weren’t any different from store-bought lol. Side by side, I couldn’t distinguish any difference in taste or texture.

  • When he was stuffing the peanut butter and jelly into the sandwich, can somebody tell me why it reminded me of how I look when I eat a peanut butter and jelly sandwich? ������

  • HELP HELP HELP Does anyone know where can I find that NYC subway led panel that appears at 09:02?! It’s so sweet!
    Edit: found in a different video. You can find it on this website

  • I had a good run with PBJ sandwiches until I was in around middle school when I had just eaten too much. Got a nice little revival when I decided to do grilled/fried PBJ sandwiches (Great hangover food ngl). But honestly, nothing beats a good cold cut sandwich, in my book. Salami, Capocollo, Pastrami, Ham, Roast Beef, Provolone, Swiss, Muenster, Smoked cheddar. Got a lot of options going on instead of peanut butter and jelly…. again… always the same.

    I dunno man, maybe I just get sick of the same foods fast.

  • My mom: what are you watching

    Me: a lady making a sandwich

    My mom: why?

    Me: she made it out of jello

    *my mom now watching it with me bc she’s interested*

  • For those watching, this burger actually works a lot better with all natural peanut butter (the kind with no sugar added, like Smucker’s). Avoid Jif, Skippy, Peter Pan, etc.

  • Did anyone else think “wow, he should start singing at events”, when he started singing around 7:47 in the video, his voice sounds so good.

  • I made a bourbon honey fig preserve and we eat that with peanut butter on a sandwich and omg.. you should really get creative with the jelly!

  • First video I saw of yours, very wholesome. So, one of my favorite ways to eat pb & j is replace the bread with waffles. Excellent presentation! ����

  • Man I was cracking up with that fly. He almost went to bite the other side but at the last second he takes a bite right where the fly landed and for some reason I raised my arms in victory. �� I don’t think he got burned this episode like usual so the fly made up for it ��

  • Hey guys! Loved this video! We used ii to guide us for our video we gave y’all a big shout out and linked your channel in the video description (video is going up tonight). Thanks guys!!����

  • I would like to try a nutella and berry stuffed french toast…usually i use cream cheese and jelly….sometimes marshmellow fluff…you and mike are the only ones I know that go threw jars and jars of jelly because we make stuffed french toast with cream cheese…

  • I’m sorry, I usually love watching your cooking videos, but I can’t wrap my head around this one…this looks like a long reach if I’ve ever seen one!

  • Fill the meat with peanut butter, then glaze it with strawberry jam, put some strawberry jam on the burger roll and then fried glaze bacon, best Combi.

  • The Dutch call this peanutsauce. Dillute the peanut butter a little with milk and mix in a little sambal. And put of on youre fries with some mayo. I appologize for the bad english. Great video as always! Greetings from the Netherlands.

  • That looked Amazing! So simple, I need to get my Girls in on this! Thanks for sharing! And all this time I thought you were just a fireman ��

  • Wow you need to level that EVO grill. Next time put cheese on the burgers and flip the top one over on to the bottom one like in the 5 Guys video.

  • It’s not particularly fancy, but i enjoy making toasted PB&J with cheese bread. I made them once while camping because we had run out of white bread and it was so delicious, it’s now my preferred way of making them! lol

  • This idea just came to me! And then I realized, oh yeah if I can think of this that means someone else already did too. You guys are awesome!

  • First and only time I had a PB&J Burger was Slaters 50/50 in Rancho Cucamonga and it was the BEST burger Ive ever had and that’s saying A LOT. Great SPIN on your version

  • I’ve been looking for someone to make it the same exact way I do it but I think you guys would enjoy it!! It’s on my tiktok @realnic_conceited it’s the same concept but a double decker and the piece in the middle is toasted

  • I remember when I was really little I was super picky and refused to eat grilled cheese. So whenever we ate grilled cheese I’d ask my mom for a grilled jelly instead

  • I havent tried it grilled yet. but ive recently been getting pb&j from my cafeteria; once accidentally put it in the fridge. Then tried microwaving it to get it to room temp. Forgot it and it actually got hot. Changed my life forever. Can no longer eat a room temp pb&j.

  • Been making them sense a kid, was eating one and decided to look it up.

    Awesome video!

    Next time try what I call the elvis, use banana bread and fill it with candied bacon, peanutbutter, chocolate, and a little maple syrup. Fry it up just like that pbj or a grilled cheese.


  • my version (Asian-inspired): in sauce pan, heat peanut butter and jelly together. add juice of a lime, cayenne pepper, clove of minced garlic, grated ginger, and 1/4 cup of soy sauce. top burger with sliced roasted red peppers, carmelized onions, crushed toasted peanuts, and cucumber.

  • Peanut butter and jelly on the air fryer is the most amazing adult pb&j…. add a little butter on the bread so it wont stick to the air fryer.��

  • 3:54 that ain’t kosher and that’s absolutely haram man. she should have cut it diagonal I know it sounds weird but it effects the taste.