Brown-bagging it in style
Lessons learned after thousands of school lunches
Top of the class: Grown-up flavors for the older kids, such as salami and cream cheese sandwich, left, and our sunny carrot sandwich, work well. (Bill Hogan/Chicago Tribune)
Split the roll horizontally in half. Spread the cream cheese generously on the bottom. Top with the chives or giardiniera; press it into the cream cheese. Layer the salami over the cream cheese. Spread the mustard on the underside of the top of the roll. Close the sandwich and wrap in plastic. Refrigerate up to 1 day. Pack the lettuce leaves and tomato slices separately in small containers. Add them to the sandwich just before eating.
Per serving: 654 calories, 13 g fat, 5 g saturated fat, 51 mg cholesterol, 102 g carbohydrates, 35 g protein, 1,609 mg sodium, 7 g fiber.
Sunny carrot sandwiches
Prep: 10 minutes
Makes: 2 sandwiches
Note: I like to add raisins and toasted sesame seeds to this meatless sandwich.
4 thick slices wheat or pumpernickel bread, toasted
2 to 4 tablespoons sunflower seed butter (or almond butter or natural peanut butter)
1 cup super-versatile curried carrots, see recipe
Spread each piece of toasted bread with a smear of the sunflower seed butter. Pile 1/2 cup of the carrots on two of the pieces of bread. Top with a second piece of bread to make a sandwich. Wrap tightly in plastic. Refrigerate up to 1 day.
Per serving: 380 calories, 15 g fat, 1 g saturated fat, 0 mg cholesterol, 53 g carbohydrates, 13 g protein, 643 mg sodium, 6 g fiber.
Super-versatile curried carrots
Prep: 5 minutes
Cook: 5 minutes
Makes: 3 generous cups
Note: Serve these carrots as a salad or add them to sandwiches. They are also great as a salad topping or stirred into coleslaw or creamy tomato or butternut soup.