Box Lunch Recipe

Prepare sandwich components

Slice tomatoes into 4 even rounds each and season lightly with 1 tsp salt and 1 tsp black pepper combined. Lay out rolls and slice horizontally. Spread 1 tsp mayonnaise and 1 tsp dijon mustard on each half of the roll (2 tsp total per roll).

Assemble sandwiches

On the bottom half of each roll layer: 2 lettuce leaves, 100 g turkey (or a mix of turkey and ham as preferred), 2 slices cheddar, 2 tomato rounds, and 50 g ham divided if using. Top with the roll lid and press gently. Cut each sandwich in half if desired for easier packing.

Wrap each sandwich in parchment or place in a reusable sandwich container. Pack 1 sandwich (or 2 halves) per box.

Make dressing

In a small bowl whisk together 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt and 1/2 tsp black pepper until emulsified.

Assemble salad

Toss 8 cups mixed greens, sliced cucumber, and sliced red bell pepper with the dressing until lightly coated. Sprinkle 60 g crumbled feta over the top. Portion into 4 small containers (about 2 cups salad per box) and pack dressing separately if you prefer crisp greens.

Divide 300 g baby carrots into four portions (about 75 g each) and pair with 50 g hummus per box in a small container.

Core and slice the apples; toss with a squeeze of lemon (optional) to prevent browning. Place 1/2 apple per box.

Divide mixed nuts into four 30 g portions and place into snack cups. Add one brownie or cookie to each box in a small bag or wrapped to keep it separate from moist items.

Place two cornichons or pickles in a small sealed bag or container per box. Include a small packet or cube of butter if using and any extra mustard or mayo in single-serve condiment cups. Label containers so wet items do not touch bread until ready to eat.

Assemble each box: 1 wrapped sandwich, 1 salad container, 1 hummus & carrot container, 1 fruit portion, 1 nuts portion, 1 dessert, and pickles/condiments. Keep refrigerated until serving. For best quality, consume within 6–8 hours if stored cold (or within 24 hours refrigerated).