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Easy Sunflower Butter & Jelly Uncrustables: 5-Min Recipe

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These homemade sunflower butter and jelly uncrustable-style sandwiches are quick, easy, and perfect for busy mornings. With a crispy, buttery exterior and a soft, gooey interior, they’re a crowd-pleasing twist on a classic comfort food.

Ingredients

Scale
  • 8 slices of bread (white, whole wheat, or brioche)
  • 1/2 cup sunflower butter (creamy or crunchy)
  • 1/4 cup jelly or jam (strawberry, grape, or raspberry)
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon cinnamon (optional)
  • 1 tablespoon chia seeds (optional)
  • 1/4 cup dark chocolate chips (optional)

Instructions

  1. Prepare your bread: Take 8 slices of bread and use a rolling pin to flatten each one slightly to about 1/4 inch thick.
  2. Cut out rounds: Using a round cutter (3-4 inches in diameter), press down firmly on each slice to create a circle. Discard the crusts.
  3. Spread the sunflower butter: Take 4 of the bread rounds and spread about 1 tablespoon of sunflower butter on each, leaving a 1/4-inch border around the edge.
  4. Add the jelly: Spoon about 1/2 tablespoon of jelly on top of the sunflower butter on each round. Spread gently, keeping it away from the edges. Add optional extras if desired.
  5. Top with remaining bread: Place the remaining 4 bread rounds on top of the filled ones. Press down gently around the edges to start sealing.
  6. Crimp the edges: Use a fork to press down firmly around the edges of each sandwich, creating a sealed border. Go all the way around, overlapping the fork marks.
  7. Brush with butter: Lightly coat both sides of each sandwich with softened butter using a pastry brush.
  8. Heat your skillet: Place a non-stick skillet over medium heat and let it warm up for about 30 seconds.
  9. Cook the sandwiches: Place 2-3 sandwiches in the skillet, leaving space between them. Cook for 2-3 minutes on the first side until golden brown and crispy. Flip carefully and cook for another 2-3 minutes on the second side.
  10. Cool slightly before serving: Transfer cooked sandwiches to a plate and let them rest for 1-2 minutes before serving.

Notes

For a vegan option, use plant-based butter or coconut oil. For gluten-free, use sturdy gluten-free bread. To freeze, let sandwiches cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Reheat in a toaster or skillet.

Nutrition

Keywords: sunflower butter, jelly, uncrustables, sandwich, quick breakfast, nut-free, kid-friendly, easy recipe

Find it online: https://sparklechew.com/easy-sunflower-butter-and-jelly-uncrustables-5-min-recipe/