Grilled Peanut Butter and Bacon Sandwich

"This is one of those weird but wonderful comfort foods from my childhood. You wouldn't believe how delicious it is!! Although sometimes I make it without the bacon, I really do prefer it with..."
photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada
photo by ColoradoCooking photo by ColoradoCooking
photo by Elly in Canada photo by Elly in Canada
Ready In:


  • 2 slices white bread or 2 slices potato bread
  • 4 teaspoons soft butter
  • 4 teaspoons peanut butter
  • 3 -4 slices crisp cooked bacon


  • Get together your equipment: skillet, metal spatula, saucepan lid (a Revereware saucepan lid is what we've always used, as it's the perfect size).
  • Evenly spread a teaspoon of butter on each side of both pieces of bread.
  • Spread 2 teaspoons of peanut butter on one side of each piece of bread.
  • Place the cooked bacon on one of the pieces of bread, then cover it with the other slice so that the bacon is sandwiched by the peanut butter.
  • Heat up a skillet over medium temperature, and when it is hot place the sandwich in; push the bread down a little with a metal spatula, then cover the whole thing up with the saucepan lid (the idea is to heat the air underneath the lid and warm the peanut butter up as you're also browning the bread).
  • Uncover every minute and check the cooking bread color- you want it golden, not burnt.
  • When it's to the color you like, carefully flip the sandwich over, press down on it with the spatula to squish the bread, peanut butter, and bacon together, and re-cover with the saucepan.
  • After about 3-5 minutes of slow cooking, you'll have a wonderfully golden, melty, gooey grilled peanut butter and bacon sandwich!

Questions & Replies

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  1. The second I saw this (years ago) I couldn’t wait to make it. We LOVED them! We decided to add a layer of jalapenos. Perfection!
    • Review photo by ColoradoCooking
  2. Peanut butter and toast is often my choice for breakfast. This recipe was different so why not try it? I used one slice of my favourite European-style multigrain bread and crunchy peanut butter. I did not butter the bread where I spread the PB, saved a few calories!! I really liked the flavours of the crunchy, salty bacon with the PB. I enjoy fruit with my PB sandwiches and this will be great with slices of pear, apple or berries on the side. Sweet,salty,crunchy what more could one ask for!!!
  3. I grew up on grilled Peanut butter sandwiches, My Grand mother made them. They originally were a depression era staple meal Other stuffers besides bacon; Bananna's Honey dill pickles


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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