Method
Amounts in the steps are for the original 4 servings. Use the ingredient list for your amounts.
Spread 1 tablespoon peanut butter in a circle in the middle of 4 bread slices, leaving a 1-inch border bare.
Spoon 1 tablespoon jam into the center of the peanut butter, keeping it away from the edges, and top with the remaining bread.
Press a wide drinking glass or a sandwich sealer (about 3½ inches across) firmly down over the filling and twist to cut out a sealed round. Press the edges with a fork if they need help sticking.
Pack right away, or freeze in a zip-top bag for up to 1 month. Packed frozen in the morning, they thaw by lunchtime.
Tips
- Peanut butter on both slices keeps the jam from soaking through the bread.
- Soft, fresh bread seals best; day-old bread tends to crack at the edges.
- Save the crusts for French toast sticks or homemade breadcrumbs.
Nutrition per serving
- Calories
- 250
- Protein
- 7 g
- Carbs
- 35 g
- Fat
- 9 g
- Saturated fat
- 2 g
- Fiber
- 2 g
- Sugar
- 13 g
- Sodium
- 250 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Chef's knife A sharp knife makes prep faster and safer.
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