If using a whole roll, cut it in half crosswise. Use one half per lunch box. Lightly toast if desired (30–60 seconds in a toaster or 2–3 minutes in a 350°F/175°C oven).

Spread condiments

On the cut side of the bread, spread 1 tsp mayonnaise on one half and 1/2 tsp Dijon mustard on the other half (or combine on one side).

Layer the sandwich: place 1 oz sliced turkey (or ham if preferred), add 1/2 oz cheddar cheese, 1/2 lettuce leaf and 2 tomato slices. Season tomato with a pinch (about 1/8 tsp) salt and 1/16 tsp black pepper. Close sandwich and cut if desired so the child receives a half-sandwich portion.

Wrap the sandwich half tightly in wax paper or place in a small clamshell container to keep it fresh and prevent sogginess.

Salad assembly

Place 1 cup mixed salad greens into a small salad container.

Top greens with 1 oz cooked chicken, 1/4 cup sliced cucumber, 4 halved cherry tomatoes and 1/4 oz crumbled feta (or shredded cheddar).

In a small dressing cup combine 1/2 tbsp olive oil and 1/2 tsp red wine vinegar (or lemon juice). Season with 1/8 tsp salt and 1/16 tsp black pepper; seal the cup and include in the lunch box to dress just before eating.

Side & cookie packing

Choose one side: pack 5 baby carrots, or 1/2 cup seedless grapes (washed and patted dry), or 1/2 cup potato chips in a small compartment or bag.

Place 1 chocolate chip cookie in a separate small bag or container to keep it crisp and prevent crumbs from mixing with other items.

Final packing & storage

Arrange the sandwich half or salad container, side, cookie, and any condiment cup into a lunch box or insulated bag. Add a small ice pack if the sandwich contains mayonnaise, cheese, or meat and the lunch will be more than 2 hours unrefrigerated.

Label the lunch box with the recipient's name and date if preparing multiple boxes. Store refrigerated until departure; keep chilled with ice pack during transport.