These homemade uncrustables are my secret weapon for school lunches and park outings. With just three ingredients and a quick press of a cookie cutter, I’ve got happy kids and fewer dishes.
Table of Contents
Why I Love This Recipe
Who makes peanut butter and jelly sandwiches every single week for their kids? I sure do. It’s easy enough to throw one together, but it’s even easier to make a bunch ahead and freeze them.
They’re perfect for school lunches, zoo trips, or park days. And honestly, once you’ve got the peanut butter and jelly out, it takes no extra time to make two or ten. One knife for jelly, one for peanut butter, and way fewer dishes. Win-win.
- Just three ingredients and a cookie cutter is all it takes to make a batch. It’s quick, easy, and requires almost no cleanup.
- They hold up beautifully in the freezer. I keep a stash ready to go for last-minute school lunches or busy mornings.
- My kids actually get excited about them. The soft, sealed edges are a hit, and no one’s asking me to cut off the crust!
- Packing lunch is simpler now. I can knock out a week’s worth in minutes and feel good knowing they’ll actually eat it.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Peanut butter: The classic filling that adds protein and richness. Creamy peanut butter spreads easily and helps seal the sandwich, but crunchy peanut butter works too if your kids like texture.
- Jelly: Adds sweetness and pairs perfectly with peanut butter. Grape jelly is a classic, but strawberry, raspberry, or any favorite fruit spread will work.
- Bread: Soft sandwich bread works best for sealing. White bread seals the easiest, but soft wheat or whole grain bread can be used too.
I feel like my peanut butter needs it’s own picture. I just LOVE the Ashery bulk food store in Northeast Ohio. If you’ve never been, go! It is bulk food heaven. I really wish I lived closer.
How to Make Homemade Uncrustables
Preparation
Set out the bread, peanut butter, jelly, and a round cookie cutter or sandwich sealer. Lay out a few plastic bags if you plan to freeze them.
Step 1 – Make the Sandwich
Spread peanut butter on one slice of bread and jelly on the other. Press the slices together to form a sandwich.
Step 2 – Seal and Cut
Use a round cookie cutter with a soft edge to press down and seal the sandwich, cutting off the crusts at the same time.
Step 3 – Freeze
Place the sealed sandwich in a plastic freezer bag. Store in the freezer until ready to use.
Lynette’s Tip
I recommend making these in batches to save time during busy mornings. Once you’ve got the peanut butter and jelly out, it’s just as easy to make two or three sandwiches as it is to make one.
Storing and Reheating
- Storing: Store prepared uncrustables in an airtight container or zip-top bag in the refrigerator for up to 2 days. Great for grabbing quickly for packed lunches or snacks.
- Freezing: These freeze perfectly. Place uncrustables in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
- Thawing: Remove from the freezer and let thaw at room temperature for 30–60 minutes, or place in a lunchbox in the morning to be ready by lunchtime.
- Reheating: No reheating needed. Serve thawed or slightly chilled for best texture.
Make Ahead Instructions
I recommend making the homemade uncrustables as directed, then placing them in a plastic bag or airtight container. Store them in the freezer, and they’ll stay fresh for up to 2 months. Just grab one in the morning, and it’ll be thawed and ready to eat by lunchtime.
Recipe FAQs
Yes! That’s the whole point. Once assembled and sealed, place them in plastic bags and freeze. They thaw beautifully by lunchtime and are perfect for packing ahead.
No. Use fresh, soft bread. Toasting the bread makes it too stiff and it will not seal properly.
They usually thaw in 1 to 2 hours, which makes them perfect for packed lunches or snacks on the go.
No crusts. That alone makes them a hit. And they feel like a special treat even though they are simple. You also get to choose what goes inside.
More Kid-Friendly Recipes You’ll Enjoy
Homemade Uncrustables
Equipment
- large cookie cutter with soft edge or uncrustable press
Ingredients
- 2 Tablespoons peanut butter
- 1 Tablespoon jelly
- 2 slices bread
Instructions
- Make a peanut butter and jelly sandwich.
- Using a cookie cutter with a soft edge, press into the sandwich to make a seal and cut off the crust.
- Enjoy immediately or store in the freezer for the future.
Notes
My Favorite Variations
- Nut Butter Swap: Try almond butter, cashew butter, or sunflower seed butter as an alternative to peanut butter. These are great for nut-free schools or if you want a new flavor.
- Sweet and Crunchy: Add banana slices, a pinch of granola, or a few mini chocolate chips with the peanut butter. It turns a simple sandwich into a fun treat.
- Bread Options: Use whole wheat, brioche, or cinnamon swirl bread depending on your preference. Just make sure it’s soft enough to seal properly.
Have you tried taking all of that unused crust and making a bread pudding out of it? In my house, I have a Ziploc bag that lives in the door of my freezer, it’s where I toss all my bread heels, slightly stale pieces of leftover French bread and the like. Once I’ve collected a fair amount I pull the bag out of the freezer and make a bread pudding or a batch of homemade croutons with it.
Hi Angela. Great idea for the unused crust with these uncrustables! I bet they would make great croutons as well. 🙂
Hi after the 12 hours and bagging them how long can you keep them in the freezer? Uncrustables seem to last forever. Great idea here. Thank you!
Hi Shane, I would use them within 3 months. To be honest, they are used much faster in our house so we never get to that point. 🙂
Keep an eye out at your dollar store. I got the sandwich sealer like that at Dollar Tree for $1!!! I love it, but that is A great idea with the cookie cutter, mine love different shapes.
No way! I am totally going to look for that. Thanks Amy!