Lay the bread slices on a clean work surface. Spread the tomato sauce in the center of one slice, then top with shredded cheese and pepperoni. Place the second slice of bread on top.

Using a sandwich crimper or the rim of a glass, press down firmly in the center of the sandwich to seal the edges and remove the crusts.

Optional: Heat a lightly greased non-stick skillet over medium heat. Cook the uncrustable for 2-3 minutes per side until golden brown. Let it cool completely to room temperature.

Pack the uncrustable in a lunch container, keeping it separate from the carrot sticks and apple slices. Seal the container and include an ice pack in the lunch bag.