Even Chefs Love Uncrustables—but Their Pro Tips Make Them Taste So Much Better

If you’re like many Allrecipes Allstars and staff members, you didn’t graduate from your Uncrustables phase when you received your diploma. Those of us who are still sweet on the crustless sandwich pockets are in good company.

In case you missed it, Travis Kelce admitted, “I eat an Uncrustables probably more than I eat anything else in the world.” And some of the most talented chefs in America aren’t too proud to confess that they nosh on the kid-friendly sandwiches, too.

“We actually keep Uncrustables in the freezer as a snack for staff at the restaurant, so they’re a go-to for us,” says chef Yia Vang. “We’ll just pull one out of the freezer and let it thaw for a bit while we do other tasks around the restaurant. Since it covers all the bases—carbs, protein, fat, and sugar—it’s the perfect easy energy boost.”

Now available in flavors ranging from the classics (peanut butter and strawberry or grape jelly) to the creative (mixed berry and peanut butter-honey), these thaw-and-eat sandwiches are irresistible for many of us as-is. But they get even better when you transform the freezer aisle favorite using one of these chef-approved Uncrustables hacks below.

Our Panel of Uncrustable-Loving Chefs

Yes, Chefs Eat Uncrustables, Too

Describing Uncrustables as “nostalgic,” “balanced,” and “consistent in quality and taste,” the chefs have fond memories of the first time they tried this edible innovation.

Although they’re a staple in his James Beard Foundation Award-nominated kitchen these days, Yia Vang’s relationship with Uncrustables actually goes way back to his pre-chef days—and hints at his culinary expertise to come. “My first thought? The bread-to-peanut butter ratio was off!” 

Jeanne Koenigsberg recalls sampling them at Costco as a kid, and after some gentle coaxing. These days, she keeps a box in the freezer to pass the tradition on to her kiddo.

MacKenzie Smith also has family ties to the treat: “I was a preteen, which, let’s be real, is peak Uncrustables age. My mom handed me one when I got home from school one day, and I genuinely thought I was holding a snack from the future. I remember saying, “Wait…what is this sorcery?!” No crust? Perfectly sealed edges? It felt like I was on ‘The Jetsons.’ Now that I’m a mom of two toddlers, Uncrustables have basically become their own food group in our house.”

George Duran discovered Uncrustables as an adult. He tells us he was a bit skeptical at first, “but after just one bite, I was transported back to my childhood lunchboxes—minus the crust trauma! I just wish they were around when I was younger.”

Jeanette Donnarumma first encountered Uncrustables in an unexpected place: the craft services (a next-level snack table) at “The Rachael Ray Show,” where she used to be a producer.

The Biggest Uncrustable Mistakes To Avoid

Before we dive into the “dos” about how to doll up your Uncrustables chef-style, the pros have a couple “don’ts” to ensure you have the best snack-sperience.

• Eating Uncrustables frozen. The folks at Smucker’s, the brand behind Uncrustables, suggest thawing the sandwiches at room temperature for 30 to 60 minutes before diving in. “Do not collect $200 or pass go if they are not fully defrosted,” Donnarumma laughs. “An Uncrustable-sicle is not the vibe.” Smith made this mistake once, and won’t do so again. After grocery shopping with “two hangry kids,” she passed them each an Uncrustables straight from the box she’d just bought. “Rookie mistake,” she says. “They took one bite and dramatically spit them out like I fed them sardines dipped in betrayal. Now every time I offer them one, they cautiously ask, ‘Mommy, is this frozen or okay to eat?’ The trauma is real. I don’t think I’ll ever live that one down.”
• Diving into them piping hot. On the flip side, you don’t want your PB&J hand pies to be too hot. Duran confesses that he has attempted to microwave Uncrustables to speed up the thawing process, only to bite into a pocket full of “molten lava peanut butter that oozes onto your plate or lap,” he says. “Just be patient!” Smucker’s doesn’t recommend microwaving Uncrustables, either.

8 Chef-Approved Uncrustable Hacks To Try

Keeping those temperature pointers in mind, before attempting any of these Uncrustables hacks, set your sandwiches out to thaw at room temperature for 30 minutes. And since all of these involve cooking, be sure to allow the treat to cool off after taking it off the heat; three to five minutes should be safe enough that you don’t burn your tongue. While all of these hacks are chef-tested and approved, be sure to proceed with caution, as Smucker’s notes that “heating the filling inside can pose a safety hazard.”

• Try it as toast. Koenigsberg is keen on this quick and easy upgrade. Turn your toaster down to a low setting, then warm up an Uncrustables in the appliance. Once you carefully remove it, she recommends topping it with a smear of Nutella and a dollop of whipped cream.
• Pan-fry it in butter. Although Smith’s kids “are purists when it comes to consuming Uncrustables,” when she can have them her way, she heats a skillet over medium-low, adds a pat of butter, and pan-fries the pocket “until it’s golden and crispy on the outside with a warm, gooey middle. It’s giving ‘decadent after-school snack for grown-ups.’ I’m also pairing it with an ice-cold cup of milk, because that’s how I ate PB&Js when I was a kid, and it still tastes like happiness to me.”
• Crisp them up in the air fryer. For a “perfectly crisp outside with warm, gooey filling,” Donnarumma swears by the air fryer. Preheat the air fryer to 350 degrees F (177 degrees C), then cook for six to eight minutes. Placing Uncrustables on a wire rack-lined sheet pan in a convection oven delivers similar results, she tells us.
• Or deep fry ’em. In 2006, Duran hosted a comedy-infused culinary show on Food Network called “Ham on the Street.” During that era, “I remember deep-frying Uncrustables,” he recalls. “Because they were already frozen, I could easily dip them in an egg mixture, then panko-style breadcrumbs and pop them into a fryer! You think regular Uncrustables are good? Wait ’til you taste this masterpiece!” Pair with a scoop of vanilla ice cream for a treat you won’t soon forget, he says. Or try our fried Uncrustables Donuts, which rightfully earned a spot in our list of Allrecipes’ 10 most viral recipes of 2023.
• Treat it like French toast. Both Donnarumma and Smith advise following a similar battered strategy for an ultra-easy stuffed French toast. Start by mixing together your favorite French toast batter. (We generally use 2/3 cup milk, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon cinnamon.) Dip both sides of your Uncrustables in this mixture, then cook in a lightly buttered skillet over medium-high heat for three to four minutes per side. “Dust it with a bit of powdered sugar, and you just made yourself a fast and fancy brunch,” Donnarumma says.
• Warm them in a pie press. When he’s not reaching for Uncrustables for sustenance in the middle of dinner service, Vang tells us that “my personal favorite method is throwing one in a pudgy pie maker.” Also known as a pie iron, these metal presses allow you to cook Uncrustables on the grill or over a campfire until warm.
• Use them as the “bread” for grilled cheese. Short on money and time in college, Smith often got resourceful with her fuel. “One day, I actually made a grilled cheese using two Uncrustables as the ‘bread,’ and tucked a slice of cheese in the middle,” Smith says, before pan-frying in butter over medium heat, flipping halfway through. “Delusional? Perhaps. Delicious? Absolutely.”
• Or waffle them. Smith hasn’t tried this hack yet. However, after stumbling upon a Reddit thread recently about pairing waffle ironed Uncrustables with fried chicken, that’s “very high on my culinary bucket list,” she says.

The ultimate Uncrustables hack might not involve Uncrustables themselves. Instead, making your own to spec will yield exactly the flavors and ingredients you want. Due to a child with a peanut allergy, Duran doesn’t stock Uncrustables at home these days. He’s come up with a creative solution instead: “I make my own Uncrustables using soft bread, almond butter, and a round cookie cutter,” he says. As a result of DIY-ing, he has one final hack for us: “The best part is that I freeze the crusts until I have enough to make bread pudding!”