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Easy Make-Ahead Sun Butter and Jelly Freezer Sandwiches

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These freezer sandwiches are a game-changer for busy mornings. With a simple technique to prevent soggy bread, they stay soft and delicious for up to three months.

Ingredients

Scale
  • 8 slices sturdy bread (whole wheat, sourdough, or hearty white)
  • ½ cup sun butter (divided)
  • ¼ cup jelly, jam, or fruit preserves
  • Optional: a pinch of salt
  • Optional: 1 tablespoon chia seeds or flax seeds

Instructions

  1. Lay out all 8 bread slices on a clean cutting board. If bread is fresh, let it sit out for 10-15 minutes to dry slightly.
  2. Spread a generous layer of sun butter on every slice of bread, going all the way to the edges. Use about 1 tablespoon per slice.
  3. If using salt, sprinkle a tiny pinch over the sun butter on four of the slices (the bottom halves).
  4. On the four bottom slices, spread about 1 tablespoon of jelly on top of the sun butter, leaving a small border around the edges.
  5. If using chia or flax seeds, sprinkle them over the jelly and press in gently.
  6. Place the remaining four slices (sun butter side down) on top of the jelly-covered slices to form four sandwiches. Press down gently to seal.
  7. Wrap each sandwich individually in plastic wrap or wax paper, pressing out as much air as possible.
  8. Place wrapped sandwiches in a gallon-sized freezer bag, squeeze out excess air, and seal. Label with date and contents.
  9. Freeze flat for at least 4 hours before stacking.

Notes

Do not microwave the sandwiches; thaw at room temperature or in a lunchbox. Use slightly stale bread for best results. Spread sun butter on both slices to prevent sogginess. Freeze flat before stacking to avoid sticking.

Nutrition

Keywords: freezer sandwiches, sun butter and jelly, make-ahead lunch, nut-free, school lunch, easy meal prep

Find it online: https://avabowls.com/easy-make-ahead-sun-butter-and-jelly-freezer-sandwiches/