Best Lunch Box Ever (7 page)

MAKES 1 SANDWICH

¹
/
₃
cup coarsely grated Gruyère cheese

2 slices whole-wheat or rye bread

3 thin slices tart apple such as Granny Smith

Oil for the waffle iron

Special equipment

Waffle iron

Preheat the waffle iron. While the waffle iron heats up, assemble the sandwich. Sprinkle half of the cheese over one bread slice. Lay the apple slices over the cheese. (There should be enough apple to cover the bread without overlapping.)

Top with the remaining cheese and the remaining bread slice.

Brush the waffle iron with oil. Put the sandwich in the waffle iron and close tightly. Cook until the bread is browned and the cheese is melted, 2 to 3 minutes.

Remove from the waffle iron and let cool for 5 minutes. Cut in half and wrap well or store in a container.

MAKE-AHEAD NOTES:
best made the morning before school.

EVEN THOUGH
it's a little on the sophisticated side, the Chickpea Panini is one of my daughter Rosie's favorite sandwiches. Chickpeas, lemon, and cumin are a flavorful combo, especially mixed with tangy, creamy goat cheese. As long as you're making this for the kids, be sure to do one up for yourself as well. If you have any leftover chickpea filling, enjoy it spooned onto baguette slices for a satisfying snack.

MAKES 3 SANDWICHES

1 baguette (12 inches or longer), preferably whole-wheat

One 7-ounce can chickpeas (
³
/
₄
cup), drained and rinsed

1 medium carrot, grated

Juice of
¹
/
₂
lemon

1 tablespoon extra-virgin olive oil

3 dashes of ground cumin

2 ounces fresh goat cheese

1 small handful baby arugula

Cut the baguette into three 4-inch segments, reserving any remaining baguette for another use. Cut each segment in half horizontally. If the baguette is particularly thick, scoop a little bread out of the top half and discard.

In a medium bowl, use a fork to gently mash the chickpeas, just enough to break them up but not completely pulverize them. Add the carrot, lemon juice, olive oil, and cumin and mix well. Crumble the goat cheese over the chickpeas and mash it into the mixture until the sandwich filling is an even consistency.

Spread the chickpea mixture evenly over the bottom halves of the three baguette segments, pressing down gently. Pile the arugula on top of the chickpeas. Top with the remaining baguette halves.

Wrap well or store in snug containers.

MAKE-AHEAD NOTES:
the filling can be made a day ahead and stored in the refrigerator; assemble the sandwich the morning before school.

THE DECONSTRUCTED CAPRESE
is a sandwich on a skewer, featuring crusty bread, mozzarella cheese, tomatoes, and basil. While it looks sort of fussy, it's actually a snap to pull together and it has a colorful presentation that looks quite smashing in a lunch box. Small mozzarella balls, also known as bocconcini, measure about an inch across and are sold in the specialty cheese section of many supermarkets. Pack the skewers with a little side of olive oil and balsamic vinegar for lunchtime dipping. For bigger appetites, increase the recipe by 50 percent, which will make three skewers instead of two.

MAKES 1 SERVING

6 cherry tomatoes

2 large basil leaves, torn in half

4 small mozzarella balls (bocconcini)

Four 1-inch cubes herbed focaccia bread or crusty Italian bread

Special equipment

Two 10-inch wooden skewers

Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball, and a bread cube. Repeat so that the skewer has two of every item. Add a third cherry tomato on the end of the skewer. Snap the pointed end off the skewer and discard. Repeat with the remaining ingredients.