Grab-and-go Sandwiches Recipe

Slice and season

Wash lettuce leaves and pat dry. Thinly slice the tomato and red onion. Place tomato slices on a paper towel and sprinkle with 1/4 teaspoon salt to draw out excess moisture; set aside for 5 minutes. If using avocado, slice and brush lightly with lemon juice or keep halves until ready to assemble to prevent browning.

In a small bowl, mix mayonnaise, Dijon mustard and honey until smooth. Taste and adjust seasoning with remaining salt and pepper. This spread will be used on the bread to add moisture and flavor.

Preheat a skillet or grill pan over medium heat. Split the ciabatta rolls horizontally. Brush cut sides lightly with 2 tbs olive oil (use a pastry brush or your hand) and toast in the skillet, cut-side down, 1–2 minutes per roll until golden and just crisp. Toasting prevents sogginess during storage.

While rolls toast, season sliced tomato with remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper. If you prefer, lightly dress lettuce with a teaspoon olive oil and a pinch of salt to keep it from wilting.

Lay out toasted roll bottoms. Spread about 1 tbsp of the prepared mayo-Dijon-honey spread on each bottom roll. For variety, you can spread mayo on some and plain mustard on others.

Layer meats and cheeses on each bottom roll: for each sandwich, place 3 oz turkey or 2 oz ham (or a combination) and top with 2 slices of Swiss or 1 slice Swiss + 1 slice cheddar, depending on roll size. Ensure quantity matches the total ingredients list so you use roughly all deli meat and cheese across 6 sandwiches.

Add a few leaves of lettuce, 2 tomato slices, 2–3 red onion rings, and 2 pickle slices to each sandwich. If using avocado, add 3–4 slices per sandwich at this stage. Add optional pepperoncini or spinach for variety as desired.

Spread a thin layer (about 1/2 tsp) of the mayo-Dijon-honey on the top roll, then place it on the sandwich. Press gently to compress slightly for a compact grab-and-go fit.

Wrap each completed sandwich tightly in a sheet of parchment paper, folding ends under to secure. Then place wrapped sandwiches in resealable bags or airtight container. Wrapping while slightly warm (not hot) helps the paper conform and reduces condensation.

Label each sandwich with date and type if making different varieties. Store in the refrigerator for up to 48 hours. If you included avocado, consume within 24 hours for best quality.

If serving later the same day, leave wrapped sandwiches at room temperature up to 4 hours. For longer transport (work or school), include an ice pack in your lunch bag to keep sandwiches chilled.

To eat, unwrap and if desired, re-toast for 30–60 seconds in a hot skillet or sandwich press (unwrapped) to refresh the bread. Otherwise, enjoy cold directly from the wrapping. Provide napkins or small condiment packets if desired.