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PB&J Uncrustables on Wheat Bread

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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.
Course Lunch & Dinner
Cuisine American
Keyword diy uncrustables, homemade uncrustables, how to make uncrustables, pbj uncrustables, peanut butter jelly uncrustables
Prep Time 5 mins
Total Time 4 mins
Servings 1 sandwich
Calories 290
Author Alyssia


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



  • 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.


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