Uncrustable PB&J Sandwiches

"Uncrustable" PB&J Sandwiches

Per Sandwich:
2 pieces of fresh (aka very soft) bread
Peanut butter
Jelly/jam (I use jam because it spreads easier than jelly)

Spread a thin layer of peanut butter on both slices of bread (this keeps the bread from getting soggy on one side), in the middle of the bread slice leaving about 1/4" plain bread all around the outsides. On one piece, spread a layer of jam/jelly on top of the peanut butter. Place the two pieces of bread together with the fillings on the inside. Use an "uncrustable" sandwich sealer to cut the bread crusts off and seal the sandwich - a two step process, but is very easy. I use the "Wonder Sandwich Sealer N Decruster" (bought at Walmart), and with this particular one, there is very little bread lost (I turn the crusts into croutons or breadcrumbs) unlike the round sandwich sealers. I then bag and freeze the sandwiches. I make mine in bulk - at least one loaf of bread at a time, but the last time I made them I made four loaves of bread into uncrustables. It made about 48 sandwiches.

Makes 1 sandwich.


Peanut butter on both sides of bread.


Jam on top of the peanut butter on one side of the bread.


Line up the sandwich sealer and decruster. And press down to first decrust, and then to seal (white first, and then blue second).


Remove the excess bread.


Yummy homemade uncrustables!

Grilled Cheeseburger Wraps

What sold me on trying this recipe, was the picture that I saw on Semi Homemade Mom.

(Image borrowed from Semi Homemade Mom because her picture was the key to making my mouth water!)

Grilled Cheeseburger Wraps

1 lb ground beef
1 tablespoon Worcestershire sauce (I used a little more to taste)
1 tablespoon ketchup
1 teaspoon dried minced onion
pepper and salt to taste
5 flour tortillas (the larger ones)
shredded cheddar cheese
sliced tomatoes
yellow mustard

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes.

Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).

Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately.

My verdict:
I ended up making only four wraps with ours since I went a little heavy on the meat in the two that I made for my husband. His verdict on this recipe was that he liked it. My two year old son ate half of one pretty quickly. My daughter (who doesn't eat burgers) took a couple of bites to try it out and then declared that she didn't like it. No big surprise there since she won't eat a burger, ever. I thought it was pretty good, but I think I'll use ground turkey next time, since I rarely eat a burger that's not a turkey burger. Another option is to cook your normal burgers, and then cut it in half and proceed with the rest of the recipe (layering in the tortilla). I do think I'll try using sliced American cheese next time too. This recipe was really easy to make, and was pretty yummy.

We topped ours depending upon our personal tastes. I didn't use any lettuce on any wraps since I never eat lettuce on sandwiches, and lettuce hasn't been agreeing with me lately either. I put ketchup and mustard on the one for the kids, and the same for mine, but I also added tomato and pickles on my wrap and served it with a little mayonnaise on my plate. For the hubs, I made one like mine and one with his choice of "sauce" along with tomato. All were quite yummy.

*The meat for this recipe can be cooked in bulk and frozen for quick prep in the future.

Grilled Pizza Sandwiches

I wish I could remember which blog I saw this on a couple of days ago. She had made them look absolutely yummy, that I wanted to make them right away. My eleven year old daughter absolutely loves pizza (what kid doesn't?) and I can only give in and have pizza night only so often. This is an excellent compromise and can be made for an easy lunch or dinner. Keep in mind that the recipe is just a guide to follow and to adjust it to your taste.

Grilled Pizza Sandwich
Source: Forkful of Comfort

2 slices of bread
butter
2 slices mozzarella cheese
Italian seasoning
Grated Parmesan cheese
Pepperoni
Any additional pizza toppings you love

Butter the outsides of your two slices of bread. Put one buttered side down in heated pan. Top with one slice of mozzarella cheese. Sprinkle a bit of Italian seasoning and Paremesan cheese on top. Top with pepperoni and any other pizza toppings you wish. Place second piece of mozzarella cheese on top, followed by your second piece of buttered bread - buttered side facing up. Grill like any other grilled cheese sandwich and serve with warmed pizza sauce.

YUM!!!

Open-Faced Meatball Sandwiches

Source: Taste of Home

1/4 cup egg substitute
1/2 cup soft bread crumbs
1 Tbsp. dry minced onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
4-8 slices of mozzarella cheese

In a large bowl, combine the first seven ingredients. Crumble turkey
over mixture and mix well. Using a small cookie scoop, shape into meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.

Place meatballs in a large saucepan. Add the pasta sauce; bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until meat
is no longer pink. Toast bun halves in the oven. Place slices of mozzarella on toasted buns, breaking to fit. Spoon meatballs and sauce onto bun halves.

Makes 8 servings.

Nutrition Facts: 1 sandwich equals 231 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 488 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

*The meatballs can be cooked in the crockpot after browning in the skillet. I cooked mine on low for several hours until we were ready to eat.

**I now make these meatballs (just the meatballs) in bulk (I quadruple the recipe) and freeze the remaining three portions. This is easy to do since I form my meatballs using a cookie scoop and the bake in the oven at 400 degrees for about 15-20 minutes. Once cooled, I separate the portions and bag up the ones to be frozen.