Ingredients
- Bread: 1 loaf of soft, white sandwich bread (or whole wheat, multigrain, or your preferred type). Slightly denser breads tend to freeze and thaw better without becoming too soggy.
- Peanut Butter: 1 cup of creamy or chunky peanut butter (or other nut/seed butter like almond butter, sunflower seed butter, or soy butter for allergy-friendly options). Opt for natural peanut butter for a healthier choice, but ensure it’s well-stirred.
- Jelly or Jam: 1 cup of your favorite jelly or jam flavor. Strawberry, grape, and raspberry are classic choices, but feel free to experiment with other fruit preserves, honey, or even chocolate spread for a treat.
- Optional: Honey or Maple Syrup: 1-2 tablespoons (if using natural peanut butter or for added sweetness). This can help bind the peanut butter and add a touch of natural sweetness.
- Optional: Butter or Margarine (Softened): 2 tablespoons (to lightly butter the bread for added flavor and to help prevent sogginess – completely optional).
Instructions
- Prepare Your Workspace: Clear a clean, spacious workspace. Gather all your ingredients and supplies: bread, peanut butter, jelly, optional honey/maple syrup and butter, a sharp knife or offset spatula, a large round cookie cutter (or a jar lid, about 3-4 inches in diameter), plastic wrap, and freezer-safe bags or containers.
- Softening the Bread (Optional but Recommended): If your bread is very fresh and soft, you can skip this step. However, slightly firmer bread is easier to work with and less likely to tear. You can let the bread sit out at room temperature for about an hour or lightly toast it for a few seconds on each side (be careful not to brown it). This step helps to prevent the sandwiches from becoming overly soggy after freezing and thawing.
- Butter the Bread (Optional): If you choose to use butter, lightly spread a thin layer of softened butter or margarine on one side of each slice of bread. This creates a moisture barrier and adds a subtle richness to the sandwich.
- Peanut Butter Power: Spread a generous, even layer of peanut butter on one slice of bread for each sandwich. Make sure to spread it right to the edges to create a good seal and prevent jelly from seeping out. If using honey or maple syrup, drizzle it over the peanut butter and gently swirl it in.
- Jelly Jamboree: On the other slice of bread for each sandwich, spread an even layer of jelly or jam, also reaching close to the edges. Be careful not to use too much jelly, as excessive moisture can make the sandwiches soggy.
- Sandwich Assembly: Carefully place the jelly-covered slice of bread on top of the peanut butter-covered slice, peanut butter side facing down. Gently press the two slices together to ensure they adhere well.
- Crust Cutting Magic: Now comes the fun part! Using your round cookie cutter or jar lid, firmly press down in the center of the sandwich to cut out a circle. Apply even pressure to cut through both layers of bread. Tip: A rocking motion can help achieve a cleaner cut, especially with thicker bread.
- Remove the Crusts: Carefully remove the crusts around the circular sandwich. You can save these crusts to make breadcrumbs, croutons, or feed them to birds (unsalted and in moderation!).
- Seal the Edges (Important for Freezing!): This step is crucial for creating that “Uncrustable” seal and preventing freezer burn. Gently press around the edges of the circular sandwich with your fingers to seal the two layers of bread together. You can also use a fork to crimp the edges for a more decorative and secure seal. This helps to keep the filling contained and prevents air from getting in during freezing.
- Wrap Individually: Wrap each Uncrustable tightly in plastic wrap. Make sure to eliminate as much air as possible to prevent freezer burn.
- Freeze for Future Fun: Place the wrapped Uncrustables in freezer-safe bags or containers. Label the bags with the date and contents. They can be frozen for up to 2-3 months for optimal quality.
Nutrition
- Serving Size: one normal portion
- Calories: 300-400
- Sugar: 10-20 grams
- Sodium: 150-300 mg
- Fat: 15-20 grams
- Saturated Fat: 3-5 grams
- Carbohydrates: 30-40 grams
- Fiber: 2-4 grams
- Protein: 8-12 grams
- Cholesterol: 0-5 mg