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Homemade uncrustables arranged on a cream-colored platter with one sandwich cut open to show peanut butter and strawberry jam, surrounded by fresh strawberries and a green linen napkin.

Homemade Uncrustables

These homemade Uncrustables are soft, crustless peanut butter and jam sandwiches with neatly sealed edges. Make them with a sandwich sealer or a drinking glass and fork, then freeze them for quick school lunches and busy mornings.
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Prep Time: 15 minutes
Freezing Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Lunch
Cuisine: American
Servings: 8
Author: Shilpa

Equipment

  • A wide drinking glass or sandwich sealer press
  • Baking tray
  • Parchment paper
  • Reusable silicone storage bags
  • Knife
  • Chopping board

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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