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Homemade Uncrustables (Frozen Peanut Butter and Jelly Sandwiches)
This simple recipe for Frozen Peanut Butter and Jelly Sandwiches (AKA Homemade Uncrustables) is the perfect way to prepare for school lunches!
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●baking sheet
📝 Preparation Steps
1
Place a slice of sandwich bread on a cutting board, and use the outer ring of the sandwich sealer to cut a round circle from the middle of the slice.
sandwich bread (thinly sliced)12 slices
2
Repeat with the remaining slices until you have 12 rounds.
3
Repurpose the bread remnants by making them into breadcrumbs, croutons, etc.
4
Spread each round with a thin layer of peanut butter (approx. 1 ½ teaspoons), leaving a ¼” edge as margin.
peanut butter6 tablespoons
5
Add a small amount of jelly (or jam) to 6 of the sandwich rounds, spreading it into an even layer on top of the peanut butter (and maintaining the ¼” edge).
jelly (or jam)4 tablespoonspeanut butter6 tablespoons
6
Pair each peanut butter and jelly round with a plain peanut butter one.
peanut butter6 tablespoonsjelly (or jam)4 tablespoons
7
Fit the round sandwich into the outer ring, then use the inner ring to press down and seal the two slices together.
8
Repeat with the remaining sandwiches.
9
To freeze: Place the sealed sandwiches on a parchment-lined baking sheet and place them in the freezer. Freeze for ⏱️ 2-3 hours, or until frozen solid. Then transfer to freezer bags. Label, remove excess air, and seal.
10
To serve: thaw any frozen sandwiches at room temperature for ⏱️ 30-60 minutes, or add them directly to a lunch container - they will thaw by lunchtime.
Nutrition Facts
calories
223 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
232 mg
protein Content
7 g
trans Fat Content
0.01 g
carbohydrate Content
29 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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