Homemade Uncrustables - Lunch Version

7 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Spread a thin layer of peanut butter on both slices of bread, avoiding the edges. (Spreading it on both slices helps prevent the jelly from soaking through the bread.)
2. Spread jelly on one piece of bread, again, avoiding the edges.
3. Sandwich bread together, peanut-butter-and-jelly side in.
4. Take your sandwich sealer and press down hard in the middle of the bread to cut off the crusts and seal the edges, according to manufacturer’s instructions. If you don't have a sandwich press, you can use the tines of a fork to seal the edges together.

10 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Spread a thin layer of peanut butter on both slices of bread, avoiding the edges. (Spreading it on both slices helps prevent the jelly from soaking through the bread.)
2. Spread jelly on one piece of bread, again, avoiding the edges.
3. Sandwich bread together, peanut-butter-and-jelly side in.
4. Take your sandwich sealer and press down hard in the middle of the bread to cut off the crusts and seal the edges, according to manufacturer’s instructions. If you don't have a sandwich press, you can use the tines of a fork to seal the edges together.
5. Wrap each uncrustable in plastic wrap. Place wrapped sandwiches in freezer bag, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Serve at room temperature.