Buzz
Uncrustables appeared in the freezer aisles of nearly every major grocery store long before I entered my teenage years, yet I only got around to trying one yesterday afternoon. As a kid, I despised bread crusts, but I also had a strong dislike for jellies, jams, and anything that wobbled—however, the real obstacle was my mom’s reluctance to buy white bread. (If you’re raising a picky eater, take solace: They’ll likely outgrow it, and they might even grow up to be like me.)
Since then, I’ve tried two Uncrustables, one of which was waffled, and I’d be lying if I said I didn’t enjoy the experience. Without the waffle, the crimped sandwich tastes like any other PB&J made on soft, airy white bread. It's not bad, but it doesn’t stand out, and it’s certainly not tastier than one you could make yourself. Unless you’re constantly feeding kids, you might think Uncrustables have no place in your kitchen, but you’d be mistaken. They have potential to be a delightful treat—they just need a little waffling.
I can’t take credit for this brilliant idea. In fact, I had almost forgotten about Uncrustables until the amazing duo from The Hold Up shared a photo of a waffled one on their Instagram. (And that’s not all Sam and Molly have contributed to the Uncrustables world—an entire episode of their podcast is dedicated to the sandwich, featuring far more patent law talk than you’d expect.)
Even if the waffled Uncrustable was their only contribution to the world of sandwich discussions, it would have been enough for me. A freshly thawed, “raw” Uncrustable can feel a bit rubbery and lacks any real texture or contrast. However, a waffled one is warm, toasty, and far more inviting. The outer layer crisps up while the filling softens; if it weren’t for its unmistakable shape, you'd never guess it had been frozen just moments before.
Making a waffled Uncrustable is incredibly simple. Set your waffle iron to medium heat and, while it heats up, take the Uncrustable out of its wrapper and lightly butter both sides. (I think I used about an eighth of a teaspoon of softened butter for the whole sandwich.) Place the sandwich in the waffle maker, pressing down gently to avoid disturbing the jelly inside. Cook for roughly a minute, until it turns a golden brown. Serve immediately with a chilled glass of milk.
