Recipe: Homemade Crustless Sandwiches
With school right around the corner, here’s a great way to make homemade delicious crustless sandwiches for the kids (or yourself). These sandwiches are not only a great way to save money, but also time. Make a large batch and freeze them for weeks’ worth of lunches at the ready. Plus, they can be a wonderful template for a variety of fun sandwiches. Think of this as PB&J and beyond!
Some hints for best success:
- A crust cutter makes the job a lot easier, but isn’t totally necessary. Use a large cookie cutter, a dish, or a wide-rimmed glass to press and seal the bread.
- Start with a fresh, light, pliable bread.
- Both sides of the bread need a “sealer” to keep the bread from getting soggy. Something with natural oils like peanut butter, cheese, and avocado work great. Make sure the inside of both slices of bread is covered with the sealer ingredient.
- No need to spread to the outer edges of the bread, since they will be cut off. (See photo above.)
- Don’t overload with ingredients or the sandwich will lose its seal.
- Wrap sandwiches individually in plastic wrap and freeze on a flat surface. Pop them in a lunch bag and they’ll be ready to eat by noon.
- PB&J: Let’s not overlook a classic.
- Cheese & Jam: Two thin slices of cheese paired with your favorite fruit preserves. Sharp cheddar cheese with strawberry jam, pepper jack cheese with jalapeÃ±o jelly, and swiss cheese with apricot jam are favorites of mine.
- The Elvis: Chunky peanut butter paired with slices of banana. (This is especially delightful frozen.)
- Avocado, Bacon Ranch: Mashed avocado topped with crumbled bacon and a teaspoon of ranch dressing.
- Egg Salad: Your favorite egg salad works surprisingly well when frozen.
Be creative, let the kids help, and enjoy!