Homemade freezer PB&J: 12 perfect sandwiches

Question 1

Can I use different types of bread?

Accepted Answer

Absolutely! While white bread is my personal favorite for freezing because it thaws out so nicely, you can definitely use other types. A good, sturdy whole wheat or a soft honey wheat are also great options. Just try to avoid really delicate or super-soft enriched breads, as they can sometimes get a little sad and mushy after thawing. The key is a bread that has a bit of structure!

Question 2

What kind of jelly is best for freezing?

Accepted Answer

This is super important for avoiding sogginess! I always lean towards a thicker jam or preserves over a thin, watery jelly. Think strawberry, raspberry, or even apple butter. The less moisture content, the better! Also, remember my tip about spreading it just a little bit away from the edges? That helps keep everything contained and prevents sneaky jelly leaks.

Question 3

How do I store them in the freezer?

Accepted Answer

The trick is good wrapping! I always wrap each sandwich tightly in plastic wrap first. This creates a protective barrier. Then, I pop those individually wrapped sandwiches into a heavy-duty freezer bag or an airtight container. This double protection really helps prevent freezer burn and keeps them tasting fresh until you’re ready to use them. They'll stay good for about 3 months this way!

Question 4

Can I add other ingredients?

Accepted Answer

That’s a fun question! While a classic PB&J is pretty perfect on its own, you *could* try adding a *very* thin layer of marshmallow fluff or even some sprinkles for a fun treat. However, just be mindful that adding more ingredients, especially softer ones, can sometimes increase the risk of sogginess. For your first few batches, I’d stick to the classic combo to get the technique down perfectly!

Homemade Freezer PB&J Sandwiches

Ingredients

Instructions

Notes

Nutrition