Make Your Own Homemade “Uncrustables”

homemade uncrustables

Several months ago someone asked me if I had an idea for a homemade version of “Uncrustables” sandwiches. For those of you unfamiliar with Uncrustables…they are basically crustless sandwiches that are crimped around the edges to seal the filling inside. The most popular variety being peanut butter and jelly.

I remember thinking at the time that was a really good idea and actually made several attempts to make some..but for the life of me couldn’t figure out how! So I shelved the idea for future consideration.

Today I took the idea down off the shelf and gave it another shot! Thanks to the inspiration from Cute Food For Kids! After reading Tiffany’s blog post about Pocket Sandwiches I realized the important piece of equipment I’d been missing…..a plastic cutting board! DUH! :-)

I couldn’t wait to give it a try!

How To Make Homemade “Uncrustables”:


homemade uncrustables

First you will need two slices of SOFT bread. It can been wheat or white, or whatever kind you fancy, but it needs to be fairly soft in order to stick together. (If yours is a little dry, try sticking it in the microwave for a few seconds.)


homemade uncrustables

Trim off the crusts (thus the term “crustless”).


homemade uncrustables

Add a glob (yes, that’s a technical term) of peanut butter to one crustless slice, and a glob of jam or jelly to the other slice.


homemade uncrustables

Spread the PB&J on the bread, but not all the way to edge.


homemade uncrustables

Place the two crustless slices together and then grab a small plastic cutting board (or something similar) and press each edge of the sandwich together. Trim any excess bread.


homemade uncrustables

Crazy simple huh!?! And I don’t know why…but these little gems were SO TASTY! There’s just something about food with a “filling” I guess. I had eaten two sandwiches before I knew it. Which isn’t necessarily a good thing…except to illustrate how tasty they were. ;-)


homemade uncrustables

I really was quite astonished at how easy this idea turned out to be. When I first was trying to figure out how to make one of these I was completely over-thinking the whole thing!

Sometimes the BEST ideas really ARE the SIMPLEST! :-)


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  1. Krebs says

    Love your posts Jillee! And you are soooo close on this one. I used to work at an uncrustables plant. The bread really is just crimped together so great job on that. Also they start off with huge pieces of bread (think Texas toast). But the key difference is that there is pb on both bread slices with jelly/jam between. This way you don’t have one side get the dreaded jelly leakage through the bread. They really are so simple. Keep up the amazing posts!

  2. Ashley H. says

    Great idea! Do you think these could be packaged up and frozen like the store bought uncrustables are?

  3. Lisa says

    I don’t see why they couldn’t be…..I would just make sure you get as much air out of the bag so they don’t get frost on them. I am gonna try it out.

  4. Nanci says

    Turn the leftover crusts into bread pudding! I’d just toss them into the freezer in a Ziplock bag, along with whatever bits of bread and rolls you’ve accumulated. When you have enough bread bits, it’s time to get baking!

  5. Rosemary Vilmann says

    I just passed this idea along to my two granddaughters and was trying to think of something not so large to do the crimping and glanced over and saw my plastic weekly pill container and thought that might work. Now if I just had some squishy bread to try it out!

  6. Michele says

    I have actually done this for a couple of years now. I don’t know if they still have them, but Pampered Chef has a gadget that cuts & crimps your bread just like the store-bought ones. And YES, they can be frozen- I normally make a whole loaf’s worth at one time. There is a little bit more “waste” with the pampered chef one, but the ease of use makes it completely worth it to me!

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