Ingredients
Equipment
Method
Assemble the Sandwich
- Lay the two slices of bread on a clean cutting board or work surface.
- Spread the peanut butter evenly over one slice of bread, keeping it slightly away from the outer edges.
- Spread the jelly or jam evenly over the second slice of bread, also leaving a small border around the edges.
- Add thinly sliced strawberries, banana, or a small drizzle of honey, if desired.
- Place the jelly-covered slice on top of the peanut-butter-covered slice, with the filling sides facing each other. Align the edges and press down gently.
Cut and Seal
- Center a round sandwich cutter, cookie cutter, or drinking glass over the sandwich. Press down firmly to cut out a circle and remove the crusts.
- If using a sandwich sealer, insert the sealing piece and press firmly around the sandwich to close the edges.
- If using a cookie cutter or glass, crimp the entire edge of the bread circle firmly with the tines of a fork. Make sure the edges are completely sealed to prevent leaking.
- Serve immediately, refrigerate for later, or freeze according to the storage instructions.
Notes
- Soft bread: Fresh, soft bread seals more easily than dry or heavily toasted bread.
- Prevent leaking: Keep the peanut butter and jelly slightly away from the edges before sealing.
- Nut-free option: Replace the peanut butter with sunflower seed butter or tahini.
- Gluten-free option: Use your preferred soft gluten-free sandwich bread.
- Optional add-ins: Add thinly sliced strawberries, banana, or a small drizzle of honey. Avoid overfilling, or the sandwich may not seal properly.
- Refrigerating: Wrap the sandwich individually in plastic wrap or place it in a sealed sandwich bag. Refrigerate for up to 2 days.
- Freezing: Wrap each sandwich individually and freeze in a freezer-safe bag or container for up to 1 month.
- Thawing: Transfer a frozen sandwich to the refrigerator overnight or pack it frozen in a lunch box so it can thaw before eating.