My kids love Uncrustables sandwiches — and I have to admit I love the convenience of them. But at around $3.19 for a box of four, I don’t love the price…
So I set out to figure out how to make homemade Uncrustables to stock my freezer. Sure, it’s easy enough to toss some basic peanut butter and jelly sandwiches in the freezer, but my kids prefer their sandwiches cut and sealed. And the real challenge is keeping them from getting soggy when they’re defrosted.
I’ve used the Pampered Chef Cut-N-Seal in the past, but it makes very small sandwiches and wastes quite a bit of bread. I spied this Wonder Sandwich Seal’r N’ Decruster at Walmart the other day priced at just $1.97 and figured at that price it was worth a try.
(Note that I found it hanging in a random grocery aisle. I looked in the kitchen gadgets sections and it was not stocked there.)
While it did fall short of the one-step sealing and cutting claim, after a bit of trial and error, it easily produced perfectly cut and sealed peanut butter and jelly sandwiches (and peanut butter and honey for my particular 6 year old)!
So what’s the secret to using this contraption? First things first — spread a thin layer of peanut butter on both slices of bread. The peanut butter acts as a sealant and is the key to preventing the sandwiches from getting soggy when defrosted.
Use about a tablespoon of jelly or preserves and keep it confined to the center of the bread. If you use too much jelly, the contents will burst through the top of the bread during the cutting and sealing steps.
The Seal’r N’ Cutter is actually two separate pieces, and I found that the sandwiches turn out the best when you cut and seal in two steps. Keep both pieces together and center them over your sandwich. Press down on the outside cutter piece to trim away the crusts and move them aside. Then press down on the center sealing piece to seal the sandwich all the way around.
Larger sandwich bread loaves work best because the sandwich won’t seal well if the crust is not completely trimmed off. I used Brownberry Whole Wheat bread, and the center sections worked perfectly but the edge pieces were just a touch too small to give a good seal.
To freeze the sandwiches, simply lay them out individually on a cookie sheet and flash freeze them for about two hours.
At this point you can transfer them all to a large freezer Ziploc bag or package them up in individual Ziploc sandwich bags.
Now I have a freezer full of homemade uncrustables for easy lunches for my on the go kids! They thaw easily on their own in a packed lunch or toss them in the microwave for 15 seconds. Plus I love that I can control the quality of the ingredients in their sandwiches versus the store bought processed products.
Now to figure out what to do with all of the crusts… A French Toast Casserole perhaps?