Traditional Box Lunch Recipe
Traditional French bread sandwich dressed with iceberg lettuce, sliced tomatoes and red onions. Served with one bag of Zapp's potato chips.
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Ingredients
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Sandwich
Sides
Method
Sandwich
- 1
Prepare bread
If desired, preheat a griddle or skillet over medium heat. Split 1/2 French bread loaf lengthwise. Lightly spread softened butter on the cut sides if toasting. Place cut-side down on the hot pan and toast 1–2 minutes until lightly golden. Remove and set aside. If not toasting, simply split and proceed.
- 2
Make dressing
In a small bowl, combine 2 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Stir until smooth.
- 3
Prepare produce
Wash and thoroughly dry iceberg lettuce. Tear or layer enough to make about 1 cup loosely packed. Slice 1 tomato into 1/4-inch rounds. Thinly slice 1/4 of a red onion into rings and separate them.
- 4
Assemble sandwich
Spread the mayonnaise-mustard mixture evenly on both cut faces of the bread. On the bottom half, arrange the iceberg lettuce in an even layer. Top with tomato slices, overlapping slightly. Sprinkle tomatoes with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season. Add the thin red onion slices on top of the tomatoes. Close the sandwich with the top half of the bread and press gently to compact. If desired, cut sandwich in half for serving.
Sides & Packaging
- 5
Place the assembled sandwich in the box, include one sealed bag of Zapp's potato chips alongside. If transporting, wrap sandwich in parchment or sandwich paper to keep fresh.