Boxed Lunches Recipe
Includes Chips + Cookie (minimum 10 orders)
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Ingredients
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Boxed Lunch Assembly (per boxed lunch)
Scaling / Prep (for minimum 10 orders - bulk shopping list)
Method
Prep for Sandwiches (per batch of 10)
Prepare workspace
Clean and sanitize a large work surface. Arrange all ingredients and packaging within reach. Place boxed lunches (empty containers) in a single line for assembly.
Portion meats and cheeses
If whole packages of turkey or cheese are used, portion 4 oz turkey and 1 slice cheese per sandwich. For 10 lunches, portion 40 oz turkey and 10 slices cheese onto a clean tray; keep covered and refrigerated until assembly.
Wash and slice produce
Wash lettuce leaves and tomato. Slice tomatoes to approximately 1/4 inch thickness — about 2 slices per sandwich. Pat dry produce with paper towels to avoid soggy bread.
Prep condiments
Portion mayonnaise (1 tbs) and mustard (1/2 tsp) per sandwich into small condiment cups or apply directly to bread during assembly. Keep extra condiments available for requests.
Assemble Boxed Lunches
Assemble sandwich
Open roll or bread and spread mayonnaise on one side and mustard on the other (or add condiment packet). Layer 4 oz turkey slices evenly on the bottom piece, add 1 slice cheddar, place lettuce leaf and 2 tomato slices on top. Close sandwich. If storing briefly before packing, wrap each sandwich in sandwich paper or place in a small paper sandwich bag to retain freshness and prevent sliding.
Place one individual bag of chips in the box beside the wrapped sandwich. Place one cookie (in a small sealed bag if possible) next to the chips or in a designated compartment to avoid breakage.
Add extras
Include one napkin and plastic cutlery set if requested. Add condiment packet(s) or small condiment cup(s) as prepared. Close the lunch box securely.
Label and arrange
If orders have customization (no tomato, extra mayo, vegetarian substitute), label each box with the guest name or order number and the modification. Line up finished boxes in a cooler or refrigerated holding area if they will not be delivered immediately.
Food safety and transport
Hold all boxed lunches at 40°F (4°C) or below. If delivery or pickup will occur within 2 hours and ambient temp is above 90°F (32°C), use insulated carriers with ice packs. For longer holds, keep refrigerated until 15 minutes before pickup/delivery, then move to insulated carriers.
Quality Control and Serving
Before handing off, inspect 1 in every 10 lunches to ensure completeness (sandwich, chips, cookie, napkin) and that sandwiches are properly wrapped and labeled. Keep extras of chips and cookies on hand for replacements.