Homemade Uncrustables Sandwiches – 4 Ways

How to Make Uncrustables with & without Sandwich Sealer

Now you can enjoy your favorite crustless sandwiches with ingredients that you choose by making your own DIY uncrustables at home! Perfect for meal prep and packed lunches, delicious eaten fresh or you can freeze them for later. I’ll show you how to make uncrustables sandwiches with a sandwich sealer, and without a sealer for those who don’t have one.

Of course, I’ll be sharing the classic PBJ uncrustables like the Smucker’s sandwiches we know and love. But, I’ve also got 3 additional homemade uncrustables flavors to share: banana & nutella uncrustables, jam & cream cheese uncrustables, and a sunflower seed butter uncrustable for a nut-free option. Just spread, slice, and seal, and a crustless lunch is served!

For other fun lunch ideas, try my Homemade Pizza Lunchables or my Easy Egg Salad Wrap!

Homemade Uncrustables

Why are uncrustables “bad” for you?

In truth, uncrustables aren’t “bad” or “good” for us. (Really, no foods are inherently “bad” nor “good” for us!) Smucker’s Uncrustables do still offer fuel and nutrients. The main reason the store-bought variety is demonized is because it’s a more highly processed food. This means they likely contain more ingredients and additives than DIY uncrustables might. And, those ingredients tend to be more processed, so they’re further from their original whole-food state.

In some cases, more processing can result in foods offering less fuel and fewer nutrients. Yet, some level processing can also make many foods more accessible to us—like the convenience of chopped vegetables, or having frozen uncrustables on-hand in your freezer. Rather than demonizing certain foods and adding to our stress, it’s more helpful to consider the fuel that foods provide to our bodies, as well as our own personal preferences and needs.

Can I make my own uncrustables instead?

Yes, homemade uncrustables are so easy to make. The benefit of making your own is that you choose the type of bread and the sandwich fillings. If you or someone in your household needs a peanut-free or nut-free option, or needs a whole wheat or gluten-free bread, those are easy accommodations to make! And, in the long run, prepping DIY uncrustables will likely save you some money relative to buying them in the store.

Of course, the advantage of the store-bought uncrustables is the convenience. They’re already made and frozen for you, ready to thaw and eat! Maybe in some busy weeks you opt for the pre-made Smucker’s Uncrustables, while other weeks you rely on homemade uncrustables or other homemade lunches. Ultimately, the right balance is what works for your needs and lifestyle.

Spread peanut butter and then jelly onto the same slice of bread, keeping both spreads in the center of the bread.
Press outer shape of sandwich sealer onto bread to cut sandwich and remove crusts.

How to Make Uncrustables at Home

Making DIY uncrustables is just as simple as prepping any sandwich, with a few tweaks:

  • Assess the size of your bread. If it’s large enough for the size of homemade uncrustables you plan to make, great! But, if your bread is a bit too small, roll it out slightly with a rolling pin to get desired size.
  • Spread or layer sandwich fillings onto the center of one slice of bread. No need to spread the fillings all the way to the edges since you’ll be cutting off the crusts!
  • I recommend adding both fillings onto the same piece of bread. (I.e., add peanut butter, then spread jelly on top of it.)
  • Add 2nd piece of bread on top. Then use a sandwich cutter to press the bread together, cut off the crusts, and seal the edges! (Or, see my method for homemade uncrustables without a sandwich press below.)
  • Keep those excess bread crusts for homemade breadcrumbs, croutons, or simply enjoy them as a snack while you prep.

My favorite homemade uncrustables sealer

Personally, my preferred way to make uncrustables at home now is with these sandwich sealers that I ordered online. They come in a variety of different shapes and sizes so I can make different sandwiches, and they’re really easy to use! Each sandwich cutter has two parts: a basic shape outline used to cut the sandwich to size, and a ridged press to perfectly seal the edges.

Use sealer to press edges of uncrustables sandwich until crimped and closed.
Remove sandwich sealer to reveal completed DIY uncrustables sandwich. Reserve crusts for homemade breadcrumbs, croutons, or snacking.

How do you seal the edges of a sandwich without a sealer?

If you don’t have a sandwich sealer or press, no problem! You can make DIY uncrustables using a cooking cutter and a fork instead. Initially, I first made homemade uncrustables using a round 3-inch cookie cutter to cut off the crusts, and then I crimped all around the edges of the bread with a fork to seal. (See my sunbutter banana uncrustables recipe below for the full procedure!)

Can I freeze homemade uncrustables sandwiches?

Yes, you can absolutely prep and freeze your homemade uncrustables so they’re ready when you want them!

  • Place prepped uncrustables sandwiches onto a flat baking sheet and freeze for 2-3 hours.
  • Once frozen, place each individual sandwich into a freezer-safe bag or container. Store for up to 2 months in the freezer.
  • Thaw desired sandwich(es) in the fridge for ~24 hours before serving.

For more freezer sandwich ideas, check out my post about How to Freeze Sandwiches for Lunch.

How to Make Uncrustables at Home

To see how these DIY uncrustables recipes are made, check out my Uncrustables Bento Box Lunches video!

PB&J Uncrustables on Wheat Bread

First up, a classic: peanut butter and jelly uncrustables, but this time served on whole wheat bread! The benefit of most wheat breads is that they’re large enough to prepare homemade uncrustables without having to roll out and flatten the bread. (Also, the whole grains, if you’re into that sort of thing.) Feel free to prep this with a different nut butter, or sunflower seed butter for a nut-free option!

Homemade PBJ Uncrustables

PB&J Uncrustables on Wheat Bread

The classic peanut butter and jelly uncrustables you love, served up on whole wheat bread! Convenient, crustless sandwiches that you can make minutes and freeze for later.
5 stars (2 ratings)

Ingredients

Peanut Butter Jelly Uncrustables

  • 2 slices wheat bread, or bread of choice
  • 1-2 Tbsp peanut butter, crunchy or creamy
  • 1-2 Tbsp strawberry jam, or jam of choice

Equipment

Instructions 

  • Depending on the size of your bread, roll out gently with a rolling pin to ensure each slice is large enough to fit the shape of the sandwich cutter you plan to use.
  • On one slice of bread, add a dollop of peanut butter and spread into a circle or square shape. Spread a dollop of jelly on top. (No need to spread it all the way out to the edges of the bread—just cover about the size of the uncrustable that you plan to make.)
  • Place other slice of bread on top to assemble sandwich.
  • Use desired sandwich cutter shape to cut out your uncrustable and crimp the edges. (Or, use a circular cookie cutter and crimp the edges of the bread with a fork.)
  • Serve and enjoy immediately, or store in an airtight container or bag in the fridge for up to 2-3 days.
  • To freeze, place all DIY uncrustables on a flat baking sheet and freeze for 2-3 hours. Once frozen, transfer into individual freezer-safe bags or containers and store in the freezer up to 2 months.

Notes

Save any excess bread and crust to use for breadcrumbs or homemade croutons—or snack on them as you prep lunch!
*Nutrition provided is a best approximation, based on the above ingredient amounts and an estimate of the bread/crust cut away in the prep process!
Serving: 1sandwich, Calories: 290kcal, Carbohydrates: 45g, Protein: 12g, Fat: 10g, Fiber: 9g, Sugar: 16g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!

Sunflower Seed Butter & Banana DIY Uncrustables

If you’re hungry for nut-free sandwich ideas, this sunbutter banana uncrustable is worth giving a whirl! Plus, in this recipe I walk you through how to make uncrustables without a sandwich sealer, using a cookie/biscuit cutter and a fork to crimp the edges. Super easy, deliciously salty-sweet, and also totally freeze-able.

Sunflower Seed Butter DIY Uncrustables
Sunbutter Banana DIY Uncrustables

Sunbutter Banana DIY Uncrustables

A deliciously creamy, sweet-and-savory, nut-free sandwich option for kids! How to make uncrustables at home using just a biscuit or cookiecutter & a fork to crimp the bread around the edges.
5 stars (2 ratings)

Ingredients

Sunbutter Banana Uncrustables

  • 2 slices whole wheat bread, or bread of choice
  • 1-2 Tbsp sunflower seed butter
  • ¼–½ banana, mashed

Equipment

Instructions 

  • Depending on the size of your bread, roll out gently with a rolling pin to ensure each slice is large enough to fit the shape of your cookie cutter.
  • Use a 3-inch circular cookie/biscuit cutter to cut out DIY uncrustables shape.
  • Spread sunflower seed butter onto both cut-out bread circles—a thick layer on one slice, and a thinner layer on the other slice.
  • Mash banana and dollop onto piece of bread with the thicker layer of sunflower seed butter. Top with other bread slice and crimp edges together with a fork to seal.
  • (Or, you can assemble your sandwich and then use an uncrustables sandwich cutter to do the cutting & crimping all in one!)
  • To freeze, place all DIY uncrustables on a flat baking sheet and freeze for 2-3 hours. Once frozen, transfer into individual freezer-safe bags or containers and store in the freezer up to 2 months.

Notes

Save any excess bread and crust to use for breadcrumbs or homemade croutons—or snack on them as you prep lunch!
*Nutrition provided is a best approximation, based on the above ingredient amounts and an estimate of the bread/crust cut away in the prep process!
Serving: 1sandwich, Calories: 238kcal, Carbohydrates: 33g, Protein: 8g, Fat: 10g, Fiber: 5g, Sugar: 11g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!

Banana & Nutella Uncrustables on White Bread

This was my favorite kind of sandwich to trade for at lunch in elementary school: a NUTELLA sandwich, especially if it was on white bread! Of course, feel free to make this with any type of bread that you prefer, or swap out the nutella for a nut or seed butter. But, I’ve gotta say, this nutella uncrustable is a true treat served on some white Wonder Bread.

Nutella Uncrustables Sandwich

Banana & Nutella Uncrustables on White Bread

A delectable combination of fruity banana and rich, chocolaty nutella, served on fluffy white bread.
5 stars (2 ratings)

Ingredients

Banana & Nutella Uncrustables

  • 2 slices white bread, or bread of choice
  • 1-2 Tbsp Nutella
  • ¼–½ banana, sliced

Equipment

Instructions 

  • Depending on the size of your bread, roll out gently with a rolling pin to ensure each slice is large enough to fit the shape of the sandwich cutter you plan to use.
  • On one slice of bread, add a dollop of Nutella and spread into a circle or square shape. Layer banana slices on top. (No need to spread the Nutella all the way out to the edges of the bread—just cover about the size of the uncrustable that you plan to make.)
  • Place other slice of bread on top to assemble sandwich.
  • Use desired sandwich cutter shape to cut out your uncrustable and crimp the edges. (Or, use a circular cookie cutter and crimp the edges of the bread with a fork.)
  • Serve and enjoy immediately, or store in an airtight container or bag in the fridge for up to 2-3 days.
  • To freeze, place all DIY uncrustables on a flat baking sheet and freeze for 2-3 hours. Once frozen, transfer into individual freezer-safe bags or containers and store in the freezer up to 2 months.

Notes

Save any excess bread and crust to use for breadcrumbs or homemade croutons—or snack on them as you prep lunch!
*Nutrition provided is a best approximation, based on the above ingredient amounts and an estimate of the bread/crust cut away in the prep process!
Serving: 1sandwich, Calories: 225kcal, Carbohydrates: 38g, Protein: 16g, Fat: 6g, Fiber: 3g, Sugar: 17g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!

Jam & Cream Cheese Uncrustables on GF Bread

A little unconventional for some, but a whole lot of deliciousness! This jam and cream cheese uncrustable sandwich is sweet yet tangy, fruity and creamy, and such a delightful way to switch things up at lunch time. And, to show that it can be done, I made these DIY uncrustables on gluten free bread, which is notoriously small and not-so-easy to work with. Personally, I love the Canyon Bakehouse gluten free white bread—it holds together well, and it’s easy to roll out into whatever size you want for your uncrustables.

Jam and Cream Cheese Uncrustables Sandwiches

Jam & Cream Cheese Uncrustables on Gluten Free Bread

A delightfully sweet-and-tangy twist on the classic uncrustables, served on gluten free bread.
5 stars (2 ratings)

Ingredients

Jam & Cream Cheese Uncrustables

  • 2 slices gluten free bread, or bread of choice
  • 1-2 Tbsp whipped cream cheese
  • 1-2 Tbsp raspberry jam, or jam of choice

Equipment

Instructions 

  • Depending on the size of your bread, roll out gently with a rolling pin to ensure each slice is large enough to fit the shape of the sandwich cutter you plan to use.
  • On one slice of bread, add a dollop of cream cheese and spread into a circle or square shape. Spread a dollop of jam on top. (No need to spread it all the way out to the edges of the bread—just cover about the size of the uncrustable that you plan to make.)
  • Place other slice of bread on top to assemble sandwich.
  • Use desired sandwich cutter shape to cut out your uncrustable and crimp the edges. (Or, use a circular cookie cutter and crimp the edges of the bread with a fork.)
  • Serve and enjoy immediately, or store in an airtight container or bag in the fridge for up to 2-3 days.
  • To freeze, place all DIY uncrustables on a flat baking sheet and freeze for 2-3 hours. Once frozen, transfer into individual freezer-safe bags or containers and store in the freezer up to 2 months.

Notes

Save any excess bread and crust to use for breadcrumbs or homemade croutons—or snack on them as you prep lunch!
*Nutrition provided is a best approximation, based on the above ingredient amounts and an estimate of the bread/crust cut away in the prep process!
Serving: 1sandwich, Calories: 241kcal, Carbohydrates: 45g, Protein: 4g, Fat: 5g, Fiber: 5g, Sugar: 15g
Did you make this recipe?Share a photo and tag us @mindovermunch — we can’t wait to see what you’ve made!