20 Cold Lunch Ideas: Chicken Salad, Egg Salad, BLTs and Sandwiches That Pack Well

When I had my first office job, I always dreaded the invite to lunch because, as much as I liked my colleagues, I didn't like the bill, so packed sandwiches became a go-to. Whether you're trying to save money on meals out, making something healthy for the kids, or fueling up for a long hike, cold sandwiches fit the bill, and here are 20 favorites.

Classic Chicken Salad Sandwich

Chicken salad gets a bad reputation due to poorly rendered deli versions, but a homemade version can actually be pretty refined. Make sure you chill it first and strategically place the lettuce on the roll to prevent a soggy mess.

Andre Lewis

Classic Chicken Salad Sandwich

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Prep Time 1 hour hr 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breasts no more than 1 1/2 inches thick
• 2 cups water for steaming chicken
• 2 large eggs
• 3 cups water for cooking eggs
• 2 cups ice cubes for egg cooling bath
• 1 cup cold water for egg cooling bath
• 1/3 cup mayonnaise
• 2 tbsp sweet pickle relish drained of excess liquid
• 1 tsp yellow mustard
• 1 celery stalk finely diced
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 4 soft potato sandwich rolls about 3 oz each, split
• 4 butter lettuce leaves washed and thoroughly dried

Method

 

1. Simmer steaming water under a basket in a covered saucepan. Add chicken; cover and steam 20 to 25 minutes until thickest center reaches 165°F.
2. Meanwhile, boil eggs with egg-cooking water in a second saucepan. Cover, remove from heat, and rest 12 minutes. Chill in ice and cold bath water 5 minutes.
3. Shred chicken into short pieces with clean forks; spread in a shallow container. Promptly refrigerate about 60 minutes until 40°F or colder; chilling is included in prep time.
4. Peel cooled eggs; coarsely grate. Mix mayonnaise, relish, mustard, celery, salt, and pepper; fold in cold chicken and eggs.
5. Line each roll with one dry lettuce leaf; divide salad among 4 bottoms. Close gently; cut across middle.
6. Serve cold or promptly refrigerate at 40°F or below; transport with ice packs.

Cranberry Pecan Chicken Salad

This seasonally styled chicken salad has it all. Cranberries, orange zest, and pecans add an autumnal flair, and roasted thighs provide warm flavors even on a cold sandwich.

Andre Lewis

Cranberry Pecan Chicken Salad

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Prep Time 1 hour hr 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken thighs trimmed
• 1 tsp olive oil
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 1/3 cup pecan halves roughly chopped
• 1/3 cup dried cranberries roughly chopped
• 1/4 cup plain whole-milk Greek yogurt
• 3 tbsp mayonnaise
• 1 tsp finely grated orange zest
• 1 tsp apple cider vinegar
• 4 medium croissants about 3 oz each, split horizontally
• 4 butter lettuce leaves washed and thoroughly dried

Method

 

1. Heat oven to 425°F. Rub thighs with oil, salt, and pepper; arrange in a small roasting pan. Roast 22 to 28 minutes until thickest centers reach 165°F.
2. Meanwhile, toast chopped pecans in a dry skillet over medium-low 3 to 4 minutes, stirring often. Cool on a plate.
3. Cut chicken into 1/2-inch pieces; spread in a shallow container. Promptly refrigerate about 60 minutes until 40°F or colder; chilling is included in prep time.
4. Mix yogurt, mayonnaise, orange zest, and vinegar. Fold in cold chicken, cranberries, and cooled pecans to coat lightly.
5. Place one dry lettuce leaf on each croissant bottom; divide salad among them. Close without flattening.
6. Serve cold or refrigerate at 40°F or below; transport with ice packs.

Japanese Egg Salad Sandwich

I am fortunate enough to have a Japanese bakery near me, so the egg salad "sando," as they call it, is a staple. For those less lucky, this is a crash course in how the Japanese make the familiar new again, with sieved egg yolks and Japanese-style mayo (look for the Kewpie brand).

Classic BLT

The BLT is classically served warm and toasted, but it actually holds up pretty well cold. Layering the bacon in a woven pattern ensures that it actually holds up.

Andre Lewis

Classic BLT

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 6 slices regular-cut bacon cut crosswise into 12 half-length strips
• 1 medium ripe tomato cut into 1/4-inch slices
• 1/4 tsp fine salt
• 4 slices soft sourdough sandwich bread
• 3 tbsp mayonnaise
• 4 iceberg lettuce leaves washed and thoroughly dried
• 1/8 tsp black pepper

Method

 

1. Weave 3 bacon half-strips horizontally and 3 vertically into a flat square on a board. Repeat with remaining 6 strips. Carefully transfer both with a wide spatula to a cold 12-inch skillet.
2. Cook over medium-low 8 to 10 minutes, briefly pressing with a smaller heavy pan during first 2 minutes to keep flat. Remove press; carefully turn. Cook 6 to 8 minutes more until crisp throughout; drain on a rack.
3. Salt tomato slices on paper towels; drain 10 minutes and blot dry. Refrigerate drained bacon on a plate about 20 minutes until cold, included in prep time.
4. Spread mayonnaise on one face of each bread slice; add one dry lettuce leaf each. Divide tomatoes over 2 slices; season with black pepper.
5. Top each tomato layer with one cold bacon square; close with remaining bread and lettuce. Cut across middle. Serve cold or refrigerate at 40°F or below; pack with ice packs for lunch.

Mediterranean Tuna Salad Sandwich

Love tuna salad, but don't know what the mayo does to your waistline? This variant replaces it with mashed cannellini beans and olive oil for a healthy Mediterranean twist.

Andre Lewis

Mediterranean Tuna Salad Sandwich

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Prep Time 35 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 cans 5 oz each tuna packed in olive oil, drained
• 1 can 15 oz cannellini beans, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 tsp capers drained and finely chopped
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1/4 tsp black pepper
• 4 small ciabatta rolls about 3 oz each, split
• 1 cup baby arugula washed and thoroughly dried

Method

 

1. Whisk oil, lemon juice, Dijon, capers, and pepper. Add 1/3 cup drained beans; mash into dressing with a fork.
2. Gently flake tuna; fold into dressing with remaining whole beans and parsley, retaining some flakes.
3. Cover; refrigerate 20 minutes until cold, included in prep time.
4. Divide arugula among bottoms; spoon salad evenly over it. Close; cut each across middle.
5. Serve cold or refrigerate at 40°F or below; use ice packs for transport.

Cucumber Sandwiches

While you might associate cucumber sandwiches with tea time and frail old ladies, it's a great format that's ripe for an update. Labneh provides tang (and a good hit of protein too), and mint accentuates the cucumber.

Andre Lewis

Cucumber Sandwiches

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 English cucumber about 12 oz
• 1/4 tsp fine salt
• 3/4 cup plain labneh
• 1 tbsp finely chopped fresh mint
• 1/8 tsp black pepper
• 8 thin slices soft pumpernickel sandwich bread

Method

 

1. Peel cucumber lengthwise into broad, thin ribbons, stopping at watery seed center; reserve center for another use. Salt ribbons on paper towels; rest 10 minutes.
2. Blot firmly with fresh towels until no water beads remain. Mix labneh, mint, and pepper.
3. Spread labneh evenly on one face of all 8 slices. Fold and overlap cucumber thinly over 4 slices.
4. Close with remaining bread, spread-side down. Neatly trim crusts; cut each into 2 rectangles.
5. Serve 2 rectangles per portion or promptly refrigerate at 40°F or below; transport in a rigid container with ice packs.

Ham Salad Sandwich

My easy, vintage ham salad recipe skips the mushy canned meat for a fresh, deli-style spread that's perfect for sandwiches, crackers, or wraps.

Angela Latimer, Bake It With Love

Get the full Ham Salad Sandwich recipe at Bake It With Love.

Turkey and Avocado Wrap

I love a good wrap, but it can be tough to keep all the ingredients in place as you eat, especially if you pack in a lot of vegetables. This recipe uses mashed white beans as an anchor.

Andre Lewis

Turkey and Avocado Wrap

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 2 large 10-inch plain flour tortillas
• 1/2 cup canned cannellini beans drained and rinsed
• 1 tbsp fresh lime juice
• 1 tsp olive oil
• 1/8 tsp fine salt
• 1/8 tsp garlic powder
• 6 oz thinly sliced ready-to-eat smoked deli turkey
• 1 medium ripe avocado peeled, pitted and sliced
• 1/3 cup jarred roasted red pepper strips drained and blotted very dry
• 1/2 cup spring salad greens washed and thoroughly dried

Method

 

1. Mash beans with lime juice, oil, salt, and garlic powder until mostly smooth and spreadable.
2. Spread half on each tortilla, leaving a 1-inch border. Place turkey in a strip below center.
3. Divide avocado, dry peppers, and greens over turkey, keeping within border.
4. Fold sides inward; fold bottom over filling and roll firmly away from you. Rest seam-side down 1 minute.
5. Cut diagonally across middle. Serve cold or wrap snugly and refrigerate at 40°F or below; transport with ice packs.

Italian Pinwheels

Pinwheels might be more familiar as a party tray staple, but what's stopping you from leaving them whole and serving them as a wrap? This recipe uses salami and provolone, but you have a lot of freedom as regards fillings.

Pimento Cheese Sandwich

I love pimento cheese, but finding good enough jarred pimentos is a challenge (and let's not even talk about the stodgy pimento cheese that comes in a tub). A roasted red bell pepper makes a great substitute, and the yogurt/mayo mix provides a lighter texture.

Andre Lewis

Pimento Cheese Sandwich

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 medium red bell pepper about 6 oz
• 8 oz sharp white cheddar freshly coarsely grated
• 3 tbsp mayonnaise
• 2 tbsp plain whole-milk Greek yogurt
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 tsp black pepper
• 8 slices soft seeded rye bread

Method

 

1. Heat broiler; place whole pepper on a foil-lined sheet 6 inches below heat. Broil 10 to 14 minutes, turning until blistered all over.
2. Cover in a bowl 10 minutes; peel, seed, and blot dry. Finely dice; cool completely on a plate about 10 minutes.
3. Mix mayonnaise, yogurt, onion powder, cayenne, and pepper. Fold in cheddar and cooled pepper, keeping cheese visibly shredded.
4. Cover; refrigerate 30 minutes until firm and cold. Cooling and chilling are included in prep time.
5. Spread one-quarter mixture on each of 4 rye slices; close and cut diagonally. Serve cold or refrigerate at 40°F or below; transport with ice packs.

Chicken Caesar Wrap

Everyone loves a Caesar salad, and if deli sales are anything to go by, everyone loves a Caesar salad wrap as well. Just like a steakhouse Caesar, this is very much modifiable; double the anchovies for me, thank you very much.

Andre Lewis

Chicken Caesar Wrap

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Prep Time 1 hour hr 25 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 8 oz boneless skinless chicken breast cut into 2 thin cutlets about 1/2 inch thick
• 2 tsp olive oil divided
• 1/4 tsp fine salt
• 1/8 tsp black pepper plus 1/8 tsp for dressing
• 1 slice white sandwich bread about 1 oz, cut into 1/4-inch cubes
• 3 tbsp plain whole-milk Greek yogurt
• 1 tbsp mayonnaise
• 2 tbsp finely grated Parmesan
• 1/2 tsp anchovy paste
• 1 small garlic clove finely grated
• 2 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1 1/2 cups chopped romaine washed and thoroughly dried
• 2 large 10-inch spinach flour tortillas

Method

 

1. Heat oven to 375°F. Toss bread cubes with 1 teaspoon oil on a small sheet; bake 8 to 10 minutes until crisp, turning once. Cool completely.
2. Heat grill pan over medium-high. Rub chicken with remaining oil, salt, and chicken pepper. Grill 4 to 5 minutes per side until centers reach 165°F.
3. Cut into short, thin strips; spread in a shallow container. Promptly refrigerate about 60 minutes until 40°F or colder, included in prep time.
4. Whisk yogurt, mayonnaise, Parmesan, anchovy paste, garlic, lemon juice, Dijon, and dressing pepper smooth. Toss with cold chicken and dry romaine; fold in cold croutons just before rolling.
5. Divide filling below tortilla centers, leaving a 1-inch border. Fold sides in; tightly roll from bottom. Rest seam-side down 1 minute.
6. Cut across middle. Serve cold or promptly refrigerate at 40°F or below; transport with ice packs.

Veggie Hummus Sandwich

If you're trying to eat more plant-based, I find that Middle Eastern food is the best way to do so without sacrificing flavor. This pita-inspired sandwich isn't just healthy, but something you'll want to make again and again.

Andre Lewis

Veggie Hummus Sandwich

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Prep Time 1 hour hr 5 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 3/4 cup canned chickpeas drained and rinsed
• 1 tbsp tahini
• 1 tbsp fresh lemon juice
• 2 tbsp cold water
• 1 small garlic clove peeled
• 1/4 tsp fine salt divided
• 1 tbsp olive oil divided
• 1 small Japanese eggplant about 6 oz, cut lengthwise into 1/4-inch slices
• 1 small zucchini about 6 oz, cut lengthwise into 1/4-inch slices
• 1/8 tsp black pepper
• 1/2 cup finely shredded red cabbage washed and dried
• 2 small ciabatta rolls about 4 oz each, split

Method

 

1. Process chickpeas, tahini, lemon juice, cold water, garlic, 1/8 teaspoon salt, and 1 teaspoon oil until thick and smooth, scraping sides as needed. Refrigerate while cooking vegetables.
2. Heat grill pan over medium-high. Brush eggplant and zucchini with remaining oil; season with remaining salt and pepper.
3. Grill in 2 batches, 3 to 5 minutes per side, until browned and fully tender; cook eggplant longer if centers remain firm. Transfer to a shallow container; promptly refrigerate about 40 minutes until cold.
4. Spread hummus on cut faces of both rolls. Layer bottoms with cold eggplant, zucchini, and dry cabbage.
5. Close and halve. Serve cold or refrigerate at 40°F or below; transport with ice packs. Prep time includes chilling.

Cold Roast Beef and Cheddar Sandwich

If you made a roast the night before, the leftovers can be a bit intimidating, but the roast beef sandwich was invented for just that reason. Sharp cheddar works best here, and I actually prefer Colman's or other English mustard in this scenario.

Andre Lewis

Cold Roast Beef and Cheddar Sandwich

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Prep Time 3 hours hrs 25 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 25 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 1/4 lbs trimmed beef eye-of-round roast
• 1 tsp olive oil
• 3/4 tsp fine salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 2 tbsp unsalted butter softened
• 1 tbsp Dijon mustard
• 8 slices sourdough sandwich bread
• 4 oz aged cheddar thinly sliced
• 1/4 cup cornichons drained, thinly sliced lengthwise and blotted dry

Method

 

1. Heat oven to 450°F. Rub beef with olive oil, salt, garlic powder, and pepper. Set on a rack in a small roasting pan.
2. Roast 15 minutes; lower oven to 325°F. Cook 25 to 40 minutes more until center reaches 145°F. Rest 15 minutes, including at least 3 minutes before cutting.
3. Cut roast crosswise into 2 shorter pieces; place in a shallow container. Refrigerate promptly about 3 hours until 40°F or colder; prep time includes chilling.
4. Slice cold beef very thinly across the grain. Mix softened butter and Dijon; spread on one face of every bread slice.
5. Divide cheddar over 4 bread slices. Add loosely folded beef and dry cornichon slices; close with remaining bread. Halve sandwiches.
6. Serve cold or refrigerate at 40°F or below; use ice packs for transport.

Shrimp Salad Rolls

Shrimp present something of a challenge for leftovers; stick them in the microwave, and they're likely to get rubbery. However, serving them cold turns them into an elegant sandwich filling.

Andre Lewis

Shrimp Salad Rolls

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 4

Ingredients Method

Ingredients

  

• 1 lb large raw shrimp peeled, deveined and tails removed
• 4 cups water for poaching
• 1 tsp fine salt for poaching water
• 1 dried bay leaf
• 2 cups ice cubes for cooling bath
• 2 cups cold water for cooling bath
• 1/4 cup mayonnaise
• 1 celery stalk finely diced
• 1 tbsp finely chopped fresh tarragon
• 2 tsp fresh lemon juice
• 1/8 tsp black pepper
• 4 split-top hot dog rolls
• 1 tbsp unsalted butter softened

Method

 

1. Gently simmer poaching water, salt, and bay leaf. Poach shrimp 3 to 4 minutes until opaque throughout and thickest pieces reach 145°F.
2. Chill shrimp in ice and cold bath water 3 to 5 minutes; drain and thoroughly dry. Discard poaching liquid and bay leaf.
3. Chop into 1/2-inch pieces; fold with mayonnaise, celery, tarragon, lemon juice, and pepper. Cover; refrigerate 20 minutes until thoroughly cold.
4. Meanwhile, gently open rolls without cutting through joined bottoms; butter inside faces. Toast buttered faces in a skillet over medium 2 to 3 minutes; cool on a rack 10 minutes.
5. Divide cold salad among cooled rolls. Serve immediately or refrigerate at 40°F or below; transport with ice packs. Prep time includes cooling and chilling.

Curried Chicken Salad

I'm a big fan of the English coronation chicken sandwich: a curried chicken salad with dried fruit, designed for the coronation of Queen Elizabeth II. Cashews and arugula provide a nice bit of extra crunch

Andre Lewis

Curried Chicken Salad

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Prep Time 1 hour hr 25 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 lb raw chicken breast tenders tough tendons removed
• 3 cups water for poaching
• 1/2 tsp fine salt
• 1 tsp neutral oil
• 1 1/2 tsp mild curry powder
• 1/4 cup plain whole-milk Greek yogurt
• 1/4 cup mayonnaise
• 2 tsp fresh lime juice
• 1/3 cup dried apricots finely diced
• 1/3 cup unsalted roasted cashews roughly chopped
• 8 slices soft seeded whole-grain sandwich bread
• 1 cup baby arugula washed and thoroughly dried

Method

 

1. Gently simmer poaching water and salt in a saucepan. Add tenders; poach partly covered 8 to 12 minutes until thickest centers reach 165°F.
2. Drain; cut into small pieces and spread in a shallow container. Promptly refrigerate about 60 minutes until 40°F or colder, included in prep time.
3. Warm oil in a small skillet over low. Stir curry powder 30 seconds until fragrant; transfer to a bowl and cool 5 minutes.
4. Whisk yogurt, mayonnaise, and lime juice into cold curry oil. Fold in cold chicken, apricots, and cashews.
5. Divide arugula among 4 bread slices; top each with one-quarter salad. Close with remaining bread; halve.
6. Serve cold or refrigerate at 40°F or below; transport with ice packs.

Caprese Sandwich

Caprese doesn't have to use fresh tomatoes, and in fact, in a sandwich, roasted tomatoes work just as well. For bonus points, use buffalo mozzarella.

Andre Lewis

Caprese Sandwich

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Prep Time 1 hour hr 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 1/2 lbs ripe plum tomatoes halved lengthwise
• 2 tbsp olive oil divided
• 3/4 tsp fine salt divided
• 1/4 tsp black pepper divided
• 8 oz fresh mozzarella drained and cut into 1/4-inch slices
• 1/3 cup loosely packed fresh basil leaves finely chopped
• 1 tsp finely grated lemon zest
• 1 tsp fresh lemon juice
• 4 small baguette rolls about 4 oz each, split

Method

 

1. Heat oven to 300°F. Place tomatoes cut-side up on a lined rimmed sheet; brush with 1 tablespoon oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Roast 75 to 90 minutes until soft and shrunken with lightly browned edges. Transfer to a shallow container; promptly refrigerate about 60 minutes until cold, included in prep time.
3. Drain mozzarella on paper towels 10 minutes; blot surface moisture. Mix basil, lemon zest, lemon juice, remaining oil, salt, and pepper.
4. Brush basil mixture on cut rolls. Divide mozzarella and cold tomatoes among bottoms, leaving excess liquid behind.
5. Close; cut across middle. Serve cold or refrigerate at 40°F or below; transport with ice packs.

Chickpea Salad Sandwich

Hummus isn't the only game in town. Whole chickpeas, roasted slightly for just a little bit of crunch, create a salad-style sandwich filling that is good enough that you won't miss the meat.

Mortadella Sandwich with Ricotta and Pistachio Pesto

I despised bologna as a kid, and yet mortadella is now one of my favorite cold cuts. The addition of arugula, ricotta, and a freshly made pistachio pesto makes this the classiest packed lunch in town. It would be just as fitting with a chilled glass of white wine by the Mediterranean.

Andre Lewis

Mortadella Sandwich with Ricotta and Pistachio Pesto

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 1/4 cup unsalted shelled roasted pistachios
• 1/4 cup loosely packed fresh basil leaves
• 1 tbsp finely grated Parmesan
• 1/2 small garlic clove
• 2 tbsp olive oil
• 1 tsp fresh lemon juice
• 1/8 tsp black pepper
• 1/3 cup whole-milk ricotta drained of any pooled whey
• 4 oz thinly sliced ready-to-eat mortadella
• 1/2 cup baby arugula washed and thoroughly dried
• 2 squares plain focaccia about 4 oz each, split horizontally

Method

 

1. Pulse pistachios, basil, Parmesan, and garlic finely in a small food processor. Add oil, lemon juice, and pepper; pulse just until thick, slightly textured pesto forms.
2. Spread drained ricotta evenly on bottom focaccia halves; spread pesto on top cut faces.
3. Loosely fold mortadella over ricotta, dividing evenly. Add dry arugula without packing tightly.
4. Close with pesto tops; cut across middle. Serve cold or promptly refrigerate at 40°F or below; transport with ice packs.

Peanut Butter and Banana Sandwich

Peanut butter, banana, and bacon sandwich killed Elvis, so let's not repeat his mistake. Toasted coconut flakes add a bit of roasted flavor and crunch instead, and pair it with peanut butter; banana is a heck of a lot better than bacon.

Andre Lewis

Peanut Butter and Banana Sandwich

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 2 tbsp unsweetened coconut flakes
• 4 slices soft whole-grain sandwich bread
• 1/4 cup crunchy peanut butter
• 1 large firm ripe banana peeled and cut into 1/4-inch rounds

Method

 

1. Toast coconut in a dry skillet over medium-low 2 to 3 minutes, stirring constantly, until lightly golden. Cool on a plate 3 minutes.
2. Spread 1 tablespoon peanut butter on one face of each slice, almost to edges.
3. Divide banana evenly in one layer over 2 slices; scatter cooled coconut on top.
4. Close with remaining bread, peanut-butter-side down; press gently. Halve; serve cold or promptly pack in a closed container, keeping chilled with lunch.

English Cheese and Pickle Sandwich

English food has a (sometimes very much deserved) poor international reputation, but even haters agree that they do cheese and pickles well. A variation on the classic English plowman's lunch of bread, cheese, and pickles highlights some of the best of the island.

Keeping a cold sandwich from going soggy by noon

The key to preventing soggy sandwiches is architecture. Blot your veggies and choose a sturdy bread, and that lettuce isn't there for health half as much as it's there to preserve the sandwich's integrity.

Chicken salad ratios: mayo, crunch, sweet, acid

For chicken salad, ratios are pretty important, and what you really want is just enough creamy dressing to hold the thing together. Start with 8 parts chicken to 1 part dressing, and modify from there.