No one in my family is a morning person. So anything we can prep ahead of time so we have less to do before we head out the door for school is a big help.
Backpacks packed and clothes laid out (especially making sure everyone has a pair of socks since those are the hardest to find).
And then there’s something I do once or twice a month that only takes a few minutes but makes packing lunch so much easier: I’ll take a loaf or two of bread and make our own version of “uncrustables” sandwiches. Simple and easy enough that I didn’t really think about it being a tip to share with you until I posted about it on instagram last week and got quite a few comments about it, so I decided to share here.
Not that I’m completely opposed to buying those ready-made sandwiches, but I usually save that for when we need something last minute and aren’t near home. By making your own uncrustables, you can decide what kind of bread to use and what fillings to use, which could mean that you’re making a healthier version or complying with the allergy restrictions of your school. Plus, you can make at least 3x as many for the same price.
It might not seem like you spend all that much time making sandwiches in the morning, but when you have a batch of these in the freezer and your kids just have to grab them instead of getting crumbs, peanut butter, and jelly on your counter every morning and dirty yet another knife or don’t realize that they need to make a sandwich until you’re about to leave, you’ll be happy you did this.
I use the Pampered Chef Cut-n-Seal for this, which also helps you out the next time you have to say yes to someone’s party- you’ll know what you want and not spend a ton (it’s $11), though you can actually find it on Amazon, too, though it’s a little pricier.
Make your sandwich like you usually would, though you don’t have to get the fillings all the way to the edges since you’ll be cutting those off. Place the cut-n-seal in the center of the sandwich and push down until it goes all the way through. Then, grab the edge of the cut-n-seal and turn it back and forth until the crusts separate from it. Then push down on the plunger. Remove the cut-n-seal and you’ll see that you have a circular sandwich with crimped edges. Turn the sandwich over and press down on the plunger again to crimp the other side’s edges.
I put them in sandwich bags, labeling them if I’ve made different kinds, and then put them in a gallon ziploc bag in the freezer. Only a few minutes to make a big batch and then your kids can just grab them for their lunches in the mornings.