Lunch Box Recipe

Prepare spread

In a small bowl, combine mayonnaise, Dijon mustard and 1/2 tsp lemon juice. Stir until smooth. Season with 1/8 tsp salt and 1/16 tsp freshly ground black pepper; taste and adjust if needed.

Toast bread (optional)

Lightly brush one side of each sourdough slice with 1/4 tsp olive oil or a thin smear of butter. Heat a skillet over medium heat and toast the bread oil-side down 1–2 minutes until golden. Flip briefly if you prefer both sides crisp. Remove and let cool slightly.

Assemble sandwich

Spread the prepared mayo-mustard evenly across the non-toasted side of both bread slices. On the bottom slice, layer the mixed greens (scatter evenly over the bread), then place the sliced roasted chicken breast in an even layer (approx. 120 g). Add the slice of sharp cheddar on top of the warm chicken so it softens slightly. Arrange avocado slices and tomato slices on top of the cheese. Sprinkle a pinch (about 1/8 tsp) of salt and a tiny grind of black pepper over the tomato and avocado. Close sandwich with the top slice of bread, cut in half if packing for a lunch box.

Place 1/2 cup thinly sliced cucumber into a small bowl or jar. Stir together 2 tbs rice vinegar, 1 tbs water, 1 tsp sugar and 1/8 tsp salt until sugar and salt dissolve. Pour the vinegar mix over the cucumbers, toss to coat, and let sit at room temperature for at least 10 minutes (or refrigerate up to 4 hours). Drain excess liquid before packing into the lunch box to avoid sogginess.

Combine 1/2 cup drained chickpeas, 2 tbs diced red bell pepper and 1 tsp finely diced red onion in a small bowl. Drizzle with 1 tsp olive oil and 1 tsp lemon juice, then season with 1/8 tsp salt and 1/16 tsp black pepper. Toss gently to coat. Taste and adjust seasoning. This salad can be made up to a day ahead and kept chilled.

If packing for later, wrap the sandwich halves in parchment or keep in an airtight container. Pack pickled cucumbers and chickpea salad in separate small containers to prevent moisture transfer. Include the lemon wedge for the chickpea salad if extra brightness is desired; squeeze just before eating.