Tonight I was making lunch for my son, a Sunbutter and jelly sandwich, and the thought hit me that I should make more than one at once and freeze them! Why did it take me all school year to finally figure this out? Ha!

Granted, I only make them 1-2 days a week, and fill out his lunch menu with other meats and proteins… but still. This saves quite a bit of time from having to pull out the various ingredients each time, using one knife instead of 6, you get the picture..

Now you may be thinking, “Hey, these look like those Uncrustables…” Um, yeah – they do, they have no crust, because I use the Pampered Chef Cut & Seal, which is awesome. So they are kid-friendly and they have WAY better ingredients and are safe for kids with food allergies (we have a peanut and tree-nut free home) or schools with a no peanut policy.

Of course if I make them myself, the bread is 100% whole wheat with no High Fructose Corn Syrup.. and the other ingredients are free of HFCS, too – way healthier than that store-bought kind (see their ingredients here). See, you can whip these up with your own better ingredients without all those nasty preservatives.

For those who don’t know, Sunbutter tastes very much like peanut butter, but is made out of sunflower seeds. You can find it in most grocery stores right by the peanut butter, or in the natural food section.

Update: I tried one of the sandwiches today for lunch (straight from the freezer to my lunchbox) and it turned out great. Not strange or soggy like some people were worried about on facebook.