Servings: 8
Equipment
- A wide drinking glass or sandwich sealer press
- Rimmed sheet pan
- Parchment paper
- Reusable silicone storage bags
Ingredients
- 16 slices soft white sandwich bread
- ½ cup creamy peanut butter or sunflower seed butter for nut-free
- ¼ cup thick jam or preserves
Instructions
- Lay out 16 slices of bread in pairs.
- Spread about 1 tablespoon peanut butter in a 2½-inch circle in the center of one slice of each pair. Spread about 1½ teaspoons jam in the center of the other. Leave a wide, completely clean border of plain bread all the way around both.
- Press each pair together, filling to filling, pressing gently across the whole surface.
- Set the rim of a wide drinking glass about 4 inches across in the center and press straight down firmly through both slices, then twist to release. Lift away the trimmed crusts.
- Press fork tines into the cut edge all the way around, overlapping each press, until the edge looks flat and compressed with no raised sections or gaps.
- Arrange in a single layer on a parchment-lined sheet pan and freeze for about 1 hour, until firm. Transfer to individual bags or stack upright in a container. Freeze up to 1 month.
Notes
- The clean border around the filling is what makes the seal hold. Filling that reaches the edge is the reason homemade versions split.
- Press straight down firmly, then twist to release the circle.
- A glass with a thin rim cuts more cleanly than one with a thick, rounded edge.
- Match the glass to your bread. Four inches suits a standard sandwich loaf, so size up or down for wider or smaller slices.
- Press the fork firmly enough to seal, but not so hard that it cuts through.
- Thick jam holds. Thin jam travels and finds the seam.
- Day-old bread seals better than a freshly opened loaf.
- Pack frozen. Allow around 3 to 4 hours to thaw for a typical school morning.
- Freeze flat in a single layer before bagging, or they fuse together.
- Save the trimmed crusts in the freezer and blitz them into breadcrumbs.
- Air fryer from frozen: 350°F for 4 to 5 minutes.
Nutrition
Calories: 261kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 311mg | Potassium: 158mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
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