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Easy Homemade Uncrustables PB&J Sandwiches Recipe for Perfect Snack

Easy Homemade Uncrustables PB&J Sandwiches - featured image
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A simple, nostalgic recipe for homemade crustless peanut butter and jelly sandwiches that are perfect for snacks, lunchboxes, and freezing.

Ingredients

  • White sandwich bread (preferably soft and fresh, but slightly stale works better for sealing)
  • Peanut butter (creamy or chunky, about 2 tablespoons per sandwich)
  • Jelly or jam (grape, strawberry, raspberry, or other, about 1 to 1.5 tablespoons per sandwich)
  • Butter or margarine (optional, for lightly buttering the bread edges to help sealing)
  • Flour (a pinch for dusting the work surface to prevent sticking)
  • Optional sweetener like honey or maple syrup (to mix into peanut butter for extra sweetness)

Instructions

  1. Lightly dust a clean surface with flour to keep the bread from sticking. Lay out your slices of white sandwich bread, ideally slightly stale so it seals better (about 4 to 6 slices per batch).
  2. Using a butter knife, spread about 2 tablespoons (30g) of peanut butter evenly over one slice of bread, leaving a small border around the edges (about 1/4 inch or 0.6 cm) to prevent overflow.
  3. On the other slice, spread about 1 to 1.5 tablespoons (15-22g) of jelly evenly, also leaving the border clear.
  4. Carefully place the peanut butter slice on top of the jelly slice, aligning the edges as neatly as possible.
  5. Lightly butter the edges of the sandwich with softened butter (optional). Then, press around the edges firmly with the rim of a drinking glass or a cookie cutter, pushing down to crimp and seal the sandwich all around.
  6. If desired, use the glass or cutter to cut the sandwich into a circle, removing the crust. Save the crusts for breadcrumbs or a snack later.
  7. Place the sandwiches on a parchment-lined baking sheet or plate. Freeze for at least 1 hour to firm up, or serve immediately if you prefer soft bread.
  8. Once frozen firm, wrap each sandwich tightly in plastic wrap or store in freezer bags for up to 2 months.

Notes

Use slightly stale bread for better sealing and less tearing. Lightly butter edges to help seal. Do not overfill with peanut butter or jelly to avoid leaks. Freeze sandwiches before storing to prevent sticking and maintain bread texture. Thaw at room temperature for 20-30 minutes or overnight in the fridge. Optional to toast sandwiches without crust after thawing.

Nutrition

Keywords: Uncrustables, peanut butter and jelly, homemade sandwich, snack, lunchbox, freezer snack, easy recipe

Find it online: https://daintydine.com/easy-homemade-uncrustables-pb-and-j-sandwiches-recipe-for-perfect-snack/