Description

A quick, cheap, and customizable homemade version of store-bought pocket sandwiches. These freezer-friendly treats are perfect for back-to-school lunches or busy mornings, allowing you to control ingredients and save money.

Ingredients

Scale

1 loaf (12 slices) soft white or wheat bread
1 jar strawberry jam (or favorite brand)
1/2 cup peanut butter (optional)
2 tablespoons butter, melted (optional, for brushing)
1 small bowl water (for sealing edges)

Instructions

Prep your station by laying out bread, fillings, water, cookie cutter, fork, and freezer bags.
Place two slices of bread side by side on a plate. Spread jam to the edge or peanut butter leaving a small border on one slice.
Top with the second slice of bread and press down gently.
Dip fingers in water and wet the entire perimeter of the sandwich, or dip the edge of the bread in water.
Press a round cookie cutter (3-4 inches) firmly over the sandwich to cut and seal edges, or crimp edges with a fork.
Trim excess bread if necessary and crimp edges again with a fork to ensure a tight seal.
Optional: Preheat toaster oven to 350°F. Brush outside with melted butter and toast for 5-7 minutes until golden brown.
Place sandwiches in a single layer on a baking sheet and flash freeze for 1 hour.
Transfer to freezer-safe bags, label with date, and store for up to 3 months.

Notes

Use soft bread for best sealing results. Do not overfill to prevent leaking. Flash freezing prevents sandwiches from sticking together. Label bags with date and filling type. Can be made with peanut butter, apple butter, Nutella, or cream cheese variations.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 220
Sugar: 12
Sodium: 250
Fat: 7
Saturated Fat: 1.5
Carbohydrates: 35
Fiber: 2
Protein: 5

Keywords: homemade uncrustables, strawberry jam sandwich, back to school lunch, freezer friendly recipes, kid friendly lunch, easy lunch ideas, peanut butter and jelly