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PB&J Grilled Cheese

Serves 4


    PB&J Grilled Cheese

    This sweet-nutty-savoury twist on grilled cheese is perfect for kids—and kids at heart. The abundance of soluble fibre in chia allows it to form a gel-like consistency in the presence of liquid, making it useful in preparing quick jams. You can swap out peanut butter for almond butter or nut-free sunflower butter. Extras of the strawberry spread can be swirled into a bowl of oatmeal or yogurt


    PB&J Grilled Cheese


    • 1 1/2 cups (350 mL) strawberries, quartered
    • 3 Tbsp (45 mL) chia seeds
    • 2 tsp (10 mL) honey
    • 2 tsp (10 mL) fresh lemon juice
    • 8 slices sourdough bread
    • 8 Tbsp (120 mL) peanut butter
    • 4 oz (113 g) sliced brie cheese
    • 1 Tbsp (15 mL) butter


    Per serving:

    • calories559
    • protein23g
    • fat30g
      • saturated fat11g
      • trans fat0g
    • carbohydrates54g
      • sugars10g
      • fibre8g
    • sodium599mg



    In saucepan over medium heat, warm strawberries until they begin to break down, about 5 minutes. Mash strawberries into a chunky pureu0301e and stir in chia seeds, honey, and lemon juice; heat for another 2 minutes. Let cool for at least 1 hour to thicken.


    Spread half the peanut butter and strawberry-chia jam on 4 slices of bread, then top slices with brie cheese. Spread remaining peanut butter and jam on remaining bread slices and place on top of cheese, jam side down.


    In skillet, melt butter over medium-low heat. Heat sandwiches, in batches if necessary, and adding more butter to pan if required, until bread is golden and crispy on both sides and cheese has melted, about 3 minutes per side.



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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.