Wash and dry lettuce leaves. Slice the tomato into 4 thin slices. Thinly slice 4 pieces of red onion. Lightly season tomato slices with a pinch of salt and a few grinds of black pepper.

Toast bread (optional)

If you prefer toasted sandwiches: lightly butter one side of each bread slice (or brush with olive oil). Heat a skillet over medium heat and toast bread butter-side down until golden, about 1–2 minutes per side. Remove and let cool slightly.

Assemble sandwiches

Lay 2 bread slices as bottoms. Spread none of the condiments on the bread if you plan to serve them strictly on the side; otherwise, optionally spread 1/2 tbs mayonnaise on each bottom slice. Layer the deli turkey (60 g per sandwich half portion) and deli ham evenly across the two bottoms. Top with cheddar cheese slices (one slice per full sandwich), lettuce leaves, seasoned tomato slices, red onion slices and pickles if using. Finish with the remaining bread slices as tops.

Cut and portion

Using a sharp knife, cut each assembled sandwich in half diagonally to create 4 half-sandwiches. Arrange the halves in the box with small ramekins or sealed containers holding the condiments (3 tbs mayo, 1 tbs mustard, 2 tbs garlic sauce) so they are served 'The Works' on the side.

The Works: Condiments (prepare for serving)

Spoon mayonnaise, mustard and garlic sauce into three small serving containers. Label or nest them in the box near the sandwiches. Provide small serving spoons or indicate 'use to taste'.

Chocolate Chip Cookies (bake)

Preheat and mix dry ingredients

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda and 1/4 tsp salt until combined.

Cream butter and sugars

In a medium bowl, using a fork or hand mixer, cream the softened butter with granulated sugar and brown sugar until smooth and slightly fluffy, about 1–2 minutes. Stir in vanilla extract and the egg yolk until well combined.

Combine and fold in chips

Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips evenly.

Portion and bake

Drop rounded tablespoon-sized scoops of cookie dough onto the prepared baking sheet, spaced about 2 inches apart (this yields about 8 small cookies). Bake for 9–11 minutes, until edges are lightly golden and centers are still a touch soft. Remove from oven and let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Pack with box

Once cooled, place 2 chocolate chip cookies in a small bag or compartment in the Wholesome Choice Box alongside the sandwich halves and condiment containers. Cookies will stay fresh at room temperature for up to 2 days in an airtight container.