These Homemade Uncrustables are the ultimate meal prep win. They’re soft, sealed, and perfectly portable—just like the store version, but fresher and customizable. Make a batch, freeze them, and you’ve got lunchbox magic ready to go.
Introduction
If you’ve ever looked at the price of packaged sandwiches and thought “I can make that,” you’re absolutely right. Homemade Uncrustables are easy, budget-friendly, and honestly taste better because you choose the bread and filling.
The standout trick is using a sandwich sealer (or a simple cup) to cut perfect rounds and crimp the edges tight. That seal keeps the filling inside and helps them thaw neatly. Once you start making Homemade Uncrustables, you’ll want to stock your freezer.
Why You’ll Love This Homemade Uncrustables
- Meal prep friendly: Make a batch and freeze for grab-and-go lunches.
- Customizable: Choose your favorite spreads, jams, and breads.
- Budget-friendly: Cheaper than store-bought, especially for families.
- Lunchbox-friendly: Easy to pack, easy to eat, less mess.
- Freezer-ready: Thaws well for busy mornings.
Ingredients for Homemade Uncrustables
Bread
- Soft sandwich bread (12 slices): Soft bread seals best and thaws nicely.
- Swap: Whole wheat sandwich bread.
Classic Filling
- Peanut butter (about 1/2 cup): Helps prevent the jam from soaking into the bread.
- Swap: Sunflower butter or almond butter.
- Jelly or jam (about 1/2 cup): Sweet, fruity center.
- Swap: Honey or fruit preserves.
Tools
- Sandwich sealer or round cutter: Makes neat circles.
- Shortcut: Use a drinking glass and press firmly.
- Fork: For crimping edges.
How to Make Homemade Uncrustables
- 1. Spread peanut butter on one slice of bread, leaving a 1/2-inch border. That border helps the seal hold.
- 2. Spoon 1–2 tsp jelly in the center of the peanut butter layer. Keep it away from the edges so it doesn’t leak.
- 3. Top with a second slice of bread and press gently.
- 4. Cut a round sandwich using a sealer or a cup. Press firmly to cut through both slices.
- 5. Crimp the edges with a fork all the way around to seal. If it won’t seal, the filling is too close to the edge—move it inward next time.
- 6. Wrap each sandwich in parchment paper for the freezer. Place in a freezer bag.
Tips for Perfect Homemade Uncrustables
- Peanut butter first: It acts like a barrier so jelly doesn’t soak the bread.
- Keep filling centered: Prevents leaks and helps edges seal tight.
- Press firmly: A strong cut makes a better seal.
- Crimp all around: Don’t skip spots—tiny gaps can open in the freezer.
- Use soft bread: Dense bread is harder to seal and can crack.
Variations & Substitutions
- Peanut butter + honey: Sweet and simple, no jam needed.
- Sunflower butter + strawberry jam: Great allergy-friendly option.
- Cream cheese + jam: Extra creamy and tangy.
- Banana + peanut butter: Slice thin and keep it in the center.
- “Dessert” version: Chocolate-hazelnut spread + raspberry jam (small amount).
Make-Ahead & Freezing
Freeze Homemade Uncrustables for up to 2 months. For best results, thaw in the fridge overnight or toss one into a lunchbox in the morning and let it thaw by lunchtime.
If you thaw at room temp, keep it chilled with an ice pack for food safety.
Serving Suggestions & Pairings
- Pack with fruit, yogurt, and pretzels for a balanced lunch.
- Add veggie sticks and dip for an easy snack plate.
- Great for road trips, school lunches, and busy mornings.
- Make a variety batch and label the freezer bag by flavor.
Reader Review: “These homemade uncrustables saved my mornings! My kids love them and I love having the freezer stocked.”
If you make these Homemade Uncrustables, leave a rating and comment! What filling combo are you trying first—classic peanut butter and jelly, honey, or cream cheese and jam?
Print
Homemade Uncrustables (Best Ever, Easy, Freezer-Friendly)
- Total Time: 15 minutes
- Yield: 6 sandwiches 1x
- Diet: Vegetarian
Description
Homemade uncrustables are freezer-friendly and customizable—perfect for quick lunches, snacks, and meal prep.
Ingredients
12 slices sandwich bread (white, wheat, or brioche-style)
1/2 cup creamy peanut butter (or sunflower butter)
1/2 cup jam or jelly
2 tablespoons softened butter (optional, for sealing)
Optional: 1 tablespoon powdered sugar (for sweet fillings like Nutella)
Instructions
Lay out bread slices and gently flatten each with a rolling pin.
Spread peanut butter on 6 slices, leaving a 1/2-inch border. Add jam in the center (about 1 tablespoon per sandwich).
Lightly brush the border with softened butter (optional, helps seal).
Top with remaining bread slices and press firmly.
Cut and seal using a sandwich sealer or a 3-inch round cutter, then crimp edges with a fork.
Freeze: Wrap individually and freeze up to 2 months. Thaw in the fridge overnight or at room temp 30 to 60 minutes.
Notes
Avoid soggy bread: Keep jam in the center and peanut butter as a barrier.
Swap fillings: Turkey + cheese, ham + Swiss, or hazelnut spread + banana slices (eat same day).
Tools: Rolling pin, round cutter/sandwich sealer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-cook
- Cuisine: American