We tapped four chefs to create a brown-bag sandwich that packs a punch: satisfying for kids and adults alike, won’t get soggy, and makes you look forward to lunchtime.
Duni Cheese
Dunia Borga and Espartaco Borga, owners of La Duni Latin Café
“The combination of salt, crunchy, and sweet gives just the right balance. It’s really good at room temperature [as it makes] the cheese creamier.”
Ingredients
Thick Stilton cheese slice
Caramelized pecans
Thick, crispy maple bacon
Iceberg lettuce center slice
Cracked Tellicherry pepper
Balsamic vinegar reduction drizzle
Wheat toast
Turkey and Fig Panini
Suki Otsuki, Executive Chef at Mudhen Meat and Greens
“Sweet, savory, and different than what you’d normally find in a lunchbox—entices kids to expand their palate and a great adult option, as well.”
Ingredients
Whole wheat toast
Fig jam
Roasted turkey, thinly sliced
Sharp white cheddar cheese slices
Bacon, crisp
Arugula or spinach
DIY Muffuletta
Alex Snodgrass, founder of The Defined Dish
“The muffuletta mix adds an intense flavor to this sandwich, so you will not have a #saddesklunch. The trifecta of meats makes it full of protein to keep you satisfied. Feel free to add a slice of provolone if you just can’t live without it.”
Ingredients
Toasted bread
A swipe of Dijon mustard on one side
A swipe of good mayo on the other
2 slices of thinly sliced mortadella
2 slices of thinly sliced prosciutto
3 slices of Genoa salami
Thinly sliced red onion
Sliced tomato
Arugula
Muffuletta mix from the Whole Foods olive bar
Few cracks of black pepper
Roasted Turkey Breast, Roasted Red Pepper Hummus, Kale and Pumpkin Seed Pesto on Wheat Toast
Robert Lyford, market chef at Patina Green Home and Market
“Turkey is one of the healthiest deli meats. Hummus is a great creamy component and won’t make the bread soggy. Pesto adds tons of flavor and is a great way to get kids to eat their veggies. (Just don’t tell them what’s in it!)”
Ingredients
2 slices of plain wheat bread
3 ounces of roasted turkey breast
3 tablespoons Zilks roasted red pepper hummus
1/2 tablespoon kale and pumpkin seed pesto*
*Kale and Pumpkin Seed Pesto Ingredients
1/2 cup toasted pumpkin seeds
1/2 cup chopped Tuscan kale
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Juice of one lemon
Pinch (or two) of sea salt
In a food processor, pulse the pumpkin seeds until they are ground. Add the kale and pulse until a paste is created. Turn the food processor on and add the olive oil slowly until you have made an emulsion. Add lemon juice. Pulse in the cheese and season with salt.
