Frozen Peanut Butter and Jelly Sandwiches
Prep today and eat tomorrow with these frozen peanut butter and jelly sandwiches. Make your favorite sandwich now and enjoy it later with these tips and tricks.
Servings: 3 sandwiches
Calories: 336kcal
Cost: Recipe $0.96 / Serving $0.32
Ingredients
- 6 slices sandwich bread ($0.36)
- 4 tablespoons creamy peanut butter ($0.20)
- 4 tablespoons jelly ($0.40)
Instructions
- Prep workspace. Set a clean cutting board on your work surface and gather all ingredients and tools.
- Spread fillings. Lay bread slices flat. Spread peanut butter evenly on half of the slices, reaching close to the edges. Spread jelly in the center of the remaining slices, using about 1 to 2 tablespoons per slice and avoiding the edges.
- Assemble sandwiches. Close sandwiches so peanut butter sides meet the jelly sides.
- Trim. Use a sandwich cutter or knife to remove crusts if desired. Set crusts aside for bread pudding or snacks.
- Seal. Press a sandwich sealer firmly around each sandwich. Flip and press again to fully seal. A fork can be used if a sealer is not available.
- Freeze. Arrange sandwiches on a baking sheet and freeze 1 to 2 hours until solid. Transfer to an airtight container or freezer bag and freeze up to 3 months.
- Thaw. Place frozen sandwiches in a lunchbox the morning they’re needed or thaw overnight in the refrigerator.
Notes
- Tools. A butter knife and fork work well if you do not have a cutter or sealer.
- Crust Texture. Freezing with crusts may cause chewiness. Toast or grill if needed.
- Storage. Freeze sealed sandwiches up to 3 months in an airtight container or refrigerate up to 1 week.
Nutrition
Serving: 1sandwich | Calories: 336kcal | Carbohydrates: 48g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 339mg | Potassium: 199mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg
