Peanut Butter and Jelly Croissant Sandwiches

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Back to school had us feeling a little nostalgic this week. We were craving a PBJ Sandwich but wanted to make it something we’d really love now. Don’t get us wrong… there is nothing wrong with the classic pb&j sandwich, but we felt it needed a little grown-up treatment.

Your childhood PB&J just got a lot more sophisticated. This toasted croissant sandwich starts with store-bought croissants ( or croissants from your favorite local bakery). They are sliced in half and slathered with a generous layer of creamy peanut butter and your favorite jelly. The outsides are spread with a little extra butter before being pressed and toasted on a hot skillet. As they toast on the skillet, they turn golden and crisp on the edges while the insides get warm and gooey. Finished with flaky sea salt for a salty finish.

This combination of flaky, buttery pastry and the warm, gooey peanut butter and jelly filling is the glow-up these sandwiches didn’t know they needed. The best part is how little effort these elevated PB&J’s take to make. They’re perfect for breakfast, weekend brunch, or whenever you’re craving something nostalgic, warm, and comforting. Serve with a cup of coffee, and you’re set for a good start to the day!

How to Make These Peanut Butter and Jelly Croissant Sandwiches

Step 1. Slice and fill croissants with peanut butter and jelly.

This recipe makes about 5-6 croissants, but you can adjust for how many people you are feeding. You can either use store-bought croissants or croissants from your favorite bakery; either will turn out delicious. 

Start by slicing the croissants in half lengthwise. Fill each croissant with a couple of tablespoons of peanut butter and your favorite jelly. We used mixed berry jelly, but you can personalize these to how you like. 

Step 2. Heat the skillet and toast croissants.

Heat a skillet over medium-low heat for about 5 minutes to get hot. While the skillet is heating up, lightly spread some butter on the top and bottom of each croissant sandwich. That way, as it cooks, it will get brown and crispy. 

Place 2-3 croissants in the skillet. You’ll cook them similar to a grilled cheese – just until the bread is browned and crispy and the insides are gooey. Toast on each side for 3-4 minutes and use the back of a spatula to gently press on the sandwiches. 

Place cooked croissants on a wire rack to cool. Continue this step for the rest of the croissants.

Step 3. Top with flaky sea salt and enjoy!

Sprinkle the tops with flaky sea salt and enjoy while they are still warm. 

Tips for Making Croissant Sandwiches

• Don’t use canned crescent rolls. Use bakery-style croissants for the best texture. They will be buttery, flaky, and light and airy. Using baked canned croissants will not hold up well and result in a gummier texture. 
• Don’t be shy with the peanut butter and jelly. You want to make sure you get the peanut butter and jelly flavor in every bite! Plus the croissant is the perfect vessel for holding a lot of filling because it has a sturdy structure.
• Cook them low and slow. For the perfect caramelized, crispy edges, without burning, cook them over medium-low heat.
• Briefly cool the croissants on a wire rack.  Transfer the toasted croissants to a wire rack and cool briefly before cooking. This way they don’t become soggy, and the steam can escape from all sides. 

How to Store Leftovers

Store leftovers in an airtight container at room temperature for 2-3 days. 

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