This is much more a technique than a recipe, but the idea was from Shannon Jensen Lee's post on Fearless Freezer cooking's Facebook page.
Every two weeks during my Sams Club run, I buy 4 loaves of bread. One whole loaf is made into PB&J sandwiches and frozen. This provides enough PB&J's for about two weeks for our family.
I've mentioned how I worked for Vending Services when I was in college before, but making massive amounts of the PB&J's at a time really reminds me of that job. It was so incredibly tedious spreading all that peanut butter with plastic gloves. But, it was the best selling vending machine sandwich on campus. Go figure. :)
If you are a peanut-free family, you could also use almond butter or your favorite nut-butter. I've never tried that, but the technique would be the same.
I use my Pampered Chef small scoop for the peanut butter and jelly, mostly for portion control. (My husband says I go a little heavy on the peanut butter sometimes) I spread some of the peanut butter on it's mate on the opposite side. This "peanut butter barrier" ensures the jelly doesn't soak into the bread and get soggy.
You can do one a time, but I like to spread them out and go to town.
After the sandwiches are all made and placed into zip top bags, I put them right back into the bread bag the loaf came in, then place in the freezer.
Then, when I need a quick lunch or dinner, I grab however many I need straight from the freezer.
Freezer Peanut Butter & Jelly Sandwiches
Spread peanut butter on both sides of bread, then spread with jelly to taste. Smush together to make a PB&J, place into a sandwich size zip top bag, and freeze.
To eat, either thaw on the counter for a few hours (perfect for school lunches!) or throw one in the microwave by zapping for ten seconds on High, flip it over, then 10 more seconds on High.