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PB & J Grilled Cheese

Makes 4.


    PB & J Grilled Cheese

    Teaming up peanut butter with creamy brie cheese is a surefire way to reinvent the humble grilled sandwich. Add an easy DIY fig jam, and you have a handheld meal that will appeal to all generations of a household. Extra fig jam can be spread over toast or even grilled meats.


    Nutrition bonus

    Peanut butter is a standout source of heart-healthy monounsaturated fat, while figs are a surprising source of bone-friendly calcium.

    Low and slow

    By using relatively low heat to make grilled cheese, you’re better guaranteed a golden, not burnt, crust. Also, melt the butter directly in the skillet for a quicker sandwich if you’ve neglected to let the butter sit at room temperature until it’s spreadable.

    PB & J Grilled Cheese


    • 1/2 cup (125 mL) dried figs, stems removed
    • 1 tsp (5 mL) lemon zest
    • 1/4 tsp (1 mL) cinnamon
    • 4 Tbsp (60 mL) natural peanut butter
    • 8 slices crusty whole grain bread
    • 4 oz (113 g) brie cheese
    • 2 cups (500 mL) arugula
    • 1 Tbsp (15 mL) unsalted butter


    Per serving:

    • calories401
    • protein18g
    • fat21g
      • saturated fat9g
      • trans fat0g
    • carbohydrates39g
      • sugars14g
      • fibre7g
    • sodium448mg



    Place figs in blender or food processor container, cover with 1 cup (250 mL) boiled water and let soak for 30 minutes. Add lemon zest, cinnamon, and a pinch of salt to container and blend until slightly chunky. Let cool.


    For each sandwich, spread 1 Tbsp (15 mL) peanut butter on a slice of bread. Top peanut butter with 2 Tbsp (30 mL) fig jam, 1 oz (28 g) brie cheese, and 1/2 cup (125 mL) arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.


    Heat butter in skillet over medium-low heat. Heat sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.



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