I have two top tips when it comes to making your own uncrustables. Both easy, and both time saving. Ready?
Ready Set Healthy-Go
Uncrustables are a timeless favourite to pack in the lunchbox but when you want to pack healthy and avoid prepackaged foods you may have thought that the uncrustable days were behind you. But fear not, they are very much doable as a make-your-own snack.
You can make better choices over the type of bread (although an uncrustable is not a gluten-free friend) and even the type of filling. I usually stick with the classic PBJ theme but vary the nut butter to a healthier almond or cashew one that has no added salt.
Uncrustable Tip Number One
You do not need any fancy cutters in order to make your own uncrustables. Not one. Not even a cheap cookie cutter. You can use something that we all have in our kitchens… a glass!
In fact, a glass works better than anything. And I’ve done a fair amount of uncrustable experimenting. It doesn’t just chop off the edges of the bread, because it has a smooth and rounded edge that isn’t designed for cutting, it actually helps to seal it too.
You can always go around the edge with a fork to make sure it’s properly sealed, if you wish, but I usually find that the glass is enough.
Uncrustable Tip Number Two
Make a batch and freeze them. It really doesn’t take that long to make 3, 4, 5 or 6 of these beauties once you have all the gear out in the kitchen anyway. You can then just pull them out of the freezer the night before you need them and they’ll be perfect for lunch the next day.
The only word of caution I would give here is that you need to make sure the peanut butter is coating both inner slices of the uncrustable, and not just the one. The oil in the nuts make sure that the filling and bread are more protected. Otherwise you could end up with a soggy uncrustable once it has defrosted. Yuck!
But other than that, make a few, throw them in a freezer bag and you’re good. That’s it!
- Choose two slices of bread and lightly press the glass into each so you have a guideline imprint to work with. This helps to avoid mess and wastage.
- Spread your nut butter roughly within the imprints on both pieces of bread.
- Dollop your jam/jelly or other filling and spread it with the back of a spoon.
- Try not to overfill.
- Put one slice over the top of the other–nut-butter side down of course. And press your glass firmly through the two slices.
- Check it’s all sealed in.
- You can crimp the edge by pressing down with a fork. It makes it look pretty and helps to make sure everything is sealed.
- Enjoy your DIY crustable or freeze to enjoy later!
Any other uncrustable fillings we should try? Pop a comment below 🙂