Box Lunch Recipe

Prepare spreads and fillings

If not using pre-made tuna or chicken salad, prepare them before assembly. For tuna salad: combine canned tuna (drained) with mayonnaise, a dash of mustard, salt, and pepper to taste. For chicken salad: combine cooked chopped chicken with mayonnaise, a little celery or relish if desired, and salt and pepper to taste. For veggie filling: spread hummus and layer sliced cucumber, roasted peppers, and avocado if desired.

Lay out 10 rolls or slices of bread. On the bottom half of each, spread about 1 tablespoon mayonnaise and 1 teaspoon mustard (adjust to taste).

For assortment: make two sandwiches each of turkey+cheese, ham+cheese, roast beef+cheese (use one cheese slice per sandwich). Make two sandwiches with tuna salad (approx 3 oz tuna salad per sandwich), two with chicken salad (approx 3 oz each), and two veggie sandwiches (approx 3 oz filling each). If you need exactly 10 and offering all varieties, adjust counts so minimum 10 with cheese—swap as required.

Place 2 oz of sliced turkey/ham/roast beef on appropriate sandwiches. Top with a lettuce leaf and 2–3 tomato slices as desired. For tuna/chicken/veggie sandwiches, spoon filling evenly and top with lettuce.

Add a pickle spear alongside each sandwich in the box (one per box). Close sandwiches and cut in half if desired. Wrap individually in parchment or place directly into the box compartment to keep fresh.

Include one sealed individual bag of chips per box. Place the bag flat in the compartment to avoid crushing.

In a large bowl, combine shredded cabbage and grated carrot. In a small bowl whisk together 3 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning.

Toss dressing with cabbage mix until evenly coated. Portion approximately 3/4 cup coleslaw into individual sealed containers for each box (yields ~10 portions). Chill until packing.

Portion the mixed seasonal fruit into 10 individual containers, about 1/2 to 3/4 cup per portion. Top each fruit portion with one mint leaf as garnish. Keep chilled until packing.

Place one individually wrapped cookie into each box or compartment to finish the box lunch.

Assemble each box: one prepared sandwich (wrapped or placed on a paper liner), one bag of chips, one container coleslaw, one container fruit with mint, one pickle spear, and one cookie. Seal boxes and refrigerate if not served within 2 hours. Provide napkins and utensils as requested.