A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Grilled Peanut Butter and Apple Sandwich

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Grilled Peanut Butter and Apple Sandwich Recipe

This sandwich received unanimous "yums" from our taste testers. The contrasting textures and flavors had one tester exclaim, "Wow! I think even my peanut butter-hating husband would like this."

At a glance

4 sandwiches


Choose your measure:

  • 6 tablespoons unsalted butter, divided
  • 2 medium Granny Smith apples, thinly sliced (8 to 12 ounces total)
  • 1 1/2 teaspoons ground cinnamon
  • 8 slices Cinnamon Raisin Sourdough Bread or your favorite cinnamon-raisin bread
  • 1 cup peanut butter (we prefer crunchy for this sandwich because of its added texture)


  1. Melt 2 tablespoons of the butter in a medium-sized skillet set over medium heat.
  2. When the butter starts to bubble, add the apples and cinnamon. Cook the apples until they just start to soften, about 5 minutes. Remove from the heat, and set aside.
  3. Heat a panini press or an electric griddle to 350°F; or heat a skillet over medium heat.
  4. Lay out eight slices of bread. Divide the peanut butter among four of the slices, spreading it to cover the whole surface evenly.
  5. Top the peanut butter with the apples, then with a second slice of bread.
  6. Butter both sides of each sandwich.
  7. Place the prepared sandwiches on the hot press or griddle, or into the skillet.
  8. If you're using a press, toast the sandwiches until both sides are a nice golden brown and the peanut butter is oozing.
  9. If you're using a griddle or skillet, toast the sandwiches for 5 minutes on each side, then transfer them to a parchment-lined baking sheet. Bake in a preheated 350°F oven for 5 minutes; this allows the filling to become evenly warm throughout.
  10. Slice sandwiches on the diagonal, and serve warm.
  11. Yield: 4 sandwiches.