Lunchbox treat

Kick off the school year with sandwiches and lunchbox treats that truly stand out! I've jazzed up all-time favorites such as the Hero and added new between-the-bread choices. If you’d like to surprise your kids with something sweet – without the added sugar -- try some of my lighter recipes. They’re guaranteed to keep your kids healthy and happy!


Peanut Butter and Banana Sandwich

4 ounces whole peanut butter
2 slices Texas Toast or 1/2-inch thick bread
1 whole ripe banana
4 ounces whole butter


Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread.
Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot.


Chunky Egg Salad

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.


Classic Hero

Loaf Italian bread
6 slices hard salami
6 slices prosciutto
6 slices mortadella
6 thin slices capicola (seasoned smoked ham) or other cooked ham
4 thin slices provolone
3 bottled hot cherry peppers or pepperincini, to taste, sliced thinly
3 roasted peppers, sliced very thin
3/4 cup finely shredded lettuce
1/2 small onion, sliced very thin
3 roasted peppers
1/4 cup red-wine vinegar
Salt and pepper
3/4 olive oil
1/4 cup fresh herbs (parsley, thyme, oregano and basil)

Halve the rolls horizontally, leaving on edge cut to form a hinge. Moisten the cut side of the rolls with vanaigrette, and on the bottom halves of the rolls layer the salami, the prosciutto, mortadella, capicola and then the provolone, peppers, lettuce and onions. In a small bowl whisk red wine vinegar, salt and pepper, oil and stir in fresh herbs, salt and pepper to taste, drizzle the dressing over the fillings, and cover the fillings with the top halves of the rolls. Cut each sandwich in half.


Ferdie (Mother's Favorite Offering)

1 large crusty loaf French bread
4 ounces sliced turkey
4 ounces sliced baked ham
4 ounces sliced roast beef
2 tablespoons mayonnaise
Few dashes hot pepper sauce
3/4 cup shredded white cabbage
1 large tomato, sliced thin
12 dill pickle slices

Slice French bread open across middle, open it up and evenly layer all meats onto bottom half. Spread mayonnaise on top half. Shake hot sauce over, to taste. Spread cabbage, tomatoes and pickles over meats. Close sandwich, slice in half and dig in.



Tuna Salad

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper to taste. Stir to combine. Add lemon juice to taste, if using.
Cook's note: Substitute 1 teaspoon Dijon mustard for the whole grain mustard and add 2 tablespoons sweet pickle relish