Description
Soft, sealed peanut butter and jelly sandwiches that you can prepare ahead, freeze, and thaw for school lunches or quick snacks.
Ingredients
Scale
- 12 slices thin sandwich bread
- 6 tablespoons creamy peanut butter
- 4 tablespoons jelly or jam
Instructions
- Place one slice of bread on a cutting board and use the outer ring of a sandwich sealer to cut a round from the center.
- Repeat with the remaining bread until you have 12 rounds.
- Spread about 1 1/2 teaspoons of peanut butter over each bread round, leaving a clean 1/4-inch border.
- Spread about 2 teaspoons of jelly over six peanut-butter-coated rounds, keeping the jelly away from the border.
- Top each jelly-covered round with one of the remaining peanut-butter-coated rounds.
- Place each sandwich inside the outer sealer ring and press down firmly with the inner ring to crimp and seal the edges.
- Repeat until you have six sealed sandwiches.
- Arrange the sandwiches in one layer on a parchment-lined baking sheet.
- Freeze for 2 to 3 hours, or until firm.
- Transfer the frozen sandwiches to freezer bags, remove excess air, label, and seal.
- Thaw at room temperature for 30 to 60 minutes, or pack one frozen so it thaws by lunchtime.
Notes
- Store the sandwiches in the freezer for up to 2 months.
- For the best texture, wrap each sandwich individually before placing it in a freezer bag.
- Spread peanut butter on both bread rounds to help keep the jelly from soaking into the bread.
- Without a sandwich sealer, cut the bread with a wide-mouth canning ring or biscuit cutter and crimp the edges with a fork.
- Save the bread scraps for breadcrumbs, croutons, bread pudding, or French toast casserole.
- Prep Time: 15 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 223
- Sugar: 10
- Sodium: 232
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0.01
- Carbohydrates: 29
- Fiber: 2
- Protein: 7
- Cholesterol: 0