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Sunflower Butter & Grape Sandwich

Frances Largeman-Roth
Prep Time:
5 mins

Chef notes

Nothing says childhood quite like a peanut butter and jelly sandwich. But these days, many schools don’t allow any peanut or tree-nut products. And, let’s face it, grape jelly is just grape juice combined with high fructose corn syrup. Many varieties on the market have 12 grams of sugar in 1 tablespoon of jelly, plus no fiber. 

I gave this classic new life by swapping out the peanut butter for nut-free sunflower seed butter and using fresh grapes instead of jelly. Instead of a PB&J, I call this SB&G! The verdict? It’s still totally delicious. Note: Kids 5 and under will likely only eat half of a sandwich, so just use half of the ingredients if prepping a meal for the younger ones. 


  • 2 slices whole wheat bread
  • 2 tablespoons smooth sunflower seed butter
  • 8 red grapes, sliced lengthwise (16 halves)



Use a butter knife to spread 1 tablespoon of the sunflower seed butter over each slice of bread.


Arrange 8 of the halved grapes onto each slice of bread.


Place one slice over the other to make a sandwich and slice on the diagonal using a bread knife.