A New England favorite reimagined: this Fluffernutter Sandwich layers melted marshmallow creme, creamy peanut butter and candied peanuts, then toasts everything on cinnamon-sugar–crusted bread.
If you love peanut butter, try more favorites like Peanut Butter Blossoms or Peanut Butter Popcorn for sweet or snackable variations.
Sometimes a simple, indulgent treat is exactly what you need. Sweet, gooey marshmallow creme paired with peanut butter is nostalgic comfort food — and when you add candied peanuts and a cinnamon-sugar toast, it becomes something special.
Enter the Fluffernutter Sandwich: thick slices of white bread spread with peanut butter and marshmallow creme, sprinkled with candied peanuts, and toasted until the centers are warm and melty and the outside is crisp and cinnamon-sugary.
The Best of the Best Panini Press Cookbook by Kathy Strahs
A panini press is a great tool for more than just lunch sandwiches. This recipe is inspired by The Best of the Best Panini Press Cookbook, which showcases a variety of uses for a press: sandwiches, grilled meats, quesadillas, burgers and even fish. If your panini press lives tucked away, this kind of recipe is a perfect reminder to pull it out.
The cookbook includes 100 recipes, offering many creative ideas beyond standard pressed sandwiches and making it easy to rediscover a useful kitchen appliance.
Ingredients in this Fluffernutter Sandwich
For the candied peanuts:
- unsalted roasted peanuts – salted peanuts also work if that’s what you have on hand.
- sugar – granulated sugar is fine; superfine will melt a bit more quickly.
- vanilla – a small amount of pure vanilla extract brightens the flavor.
- salt – a pinch of coarse salt helps balance the sweetness; omit if using salted peanuts.
For the sandwiches:
- butter – room temperature so it spreads easily.
- sugar, cinnamon and salt – combined to make the cinnamon-sugar crust.
- white bread – thick-cut (about 1-inch) slices hold up best; an uncut loaf from a bakery works well if you don’t bake your own.
- peanut butter – creamy peanut butter is used here for a smooth texture.
- marshmallow fluff or marshmallow creme – either works to create the classic sweet, gooey center.
How to Make this Fluffernutter Sandwich
The most delicate step is spreading butter on the bread while keeping the fillings on the opposite side. A cutting board helps keep things tidy.
- Make the cinnamon butter by mixing room-temperature butter with sugar, cinnamon and a pinch of salt. Spread this mixture on one side of each bread slice.
- Place two buttered slices butter-side down. On the exposed side of one, spread peanut butter; on the other, spread marshmallow fluff. Sprinkle candied peanuts over the peanut butter.
- Assemble the sandwich with the marshmallow side on top, then grill in a preheated panini press until the marshmallow is melted and the bread is golden and crisp, about 2–3 minutes.
- Repeat to make the remaining sandwiches and serve immediately while warm and gooey.
What is a fluffernutter?
The fluffernutter is a simple, nostalgic sandwich:
- Traditionally made with white bread, peanut butter and marshmallow fluff.
- It dates back to the early 20th century after marshmallow creme was created.
- Popular in New England, where it’s sometimes affectionately proposed as a regional sandwich.
- It was once called the “Liberty Sandwich” during World War I.
More Peanut Butter Recipes
Try other peanut butter desserts and snacks such as Reeses Peanut Butter Cheesecake, Peanut Butter Banana Bread with Chocolate Chips, Peanut Butter Banana Ice Box Cake, or Peanut Butter Fudge Pie with Salted Peanut Butter Caramel.
Tools Used to Make this Fluffernutter Panini
A basic panini press is all you need to toast these sandwiches; a simple, affordable model works fine. You’ll also want a skillet to prepare the candied peanuts.
LOOKING FOR MORE FREE RECIPES?
Subscribe to a recipe newsletter to get new family-friendly recipes delivered weekly and find more inspiration on social channels.
Fluffernutter Sandwich
Pin
Ingredients
Candied Peanuts:
- 1/4 cup unsalted roasted peanuts
- 1 tablespoon sugar
- 1 teaspoon water
- 1/4 teaspoon vanilla extract
- Pinch of coarse salt
Sandwiches:
- 4 tablespoons unsalted butter at room temperature
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- Pinch of coarse salt
- 8 slices of white bread (each about 1 inch thick)
- 1/2 cup peanut butter
- 1/2 cup Marshmallow Fluff or Marshmallow Creme
Instructions
-
To make the candied peanuts: prepare a baking sheet lined with foil and lightly sprayed with nonstick cooking spray.
-
Combine peanuts, sugar, water, vanilla and salt in a skillet over medium-high heat. Stir constantly as the mixture transforms from syrupy to sandy and then to a deep caramel color, about 10–12 minutes.
-
Pour the coated peanuts onto the prepared pan and let cool completely. Break apart as needed.
-
Make the cinnamon butter by stirring together butter, sugar, cinnamon and a pinch of salt until smooth.
-
Heat a panini press to medium-high.
-
For each sandwich, spread cinnamon butter on two slices of bread and place them butter-side down. Spread 1/4 of the peanut butter on one slice and 1/4 of the marshmallow fluff on the other. Sprinkle 1/4 of the candied peanuts over the peanut butter, then assemble and close the sandwich.
-
Make the remaining sandwiches in the same way.
-
Grill two sandwiches at a time with the lid closed until the marshmallow is melted and the bread is toasted, about 2–3 minutes. Serve warm.
Recipe Notes:
Nutrition values are estimates and can vary by brand and ingredient choices.