Food Friday: Stacks of Sandwiches

This is the Spy Test Kitchen’s favorite time of the year – when we pull out our annual sandwich ingredients list. Have an excellent school year!

I always loved that first day of school: new shoes, new notebooks, new pencils, and a pristine box of still-pointy, aromatic crayons. I always forgot about my crippling locker combination anxiety over the summer. I never thought about the social implications of lunchroom seating during those leisurely hours, either. And as a responsible parental-unit, I loved shopping for school supplies, and shoes, and new lunch boxes. It was only the night before school started that I confronted the horror: the woeful lack of organization in our lives.

While the young ‘uns were setting out their new sneakers for the morning, and frantically paging through a book that should have been read weeks before, I was peering into the fridge and taking stock of our jumble of foodstuffs. What nutritional and tempting combinations could I conjure that would actually be eaten? Once, when Mr. Sanders had been out of town for a very long business trip, we attempted to set a world’s record for eating pizza for every meal, for many days in a row. I understand that that sort of tomfoolery doesn’t set a good example nowadays.

Now everyone has cute, eco-friendly, bento box lunch boxes, Mr. Sanders included. They have cunning little containers for vegetables, for fruits, for proteins. People cut vegetables on Sunday afternoons, and put them in the fridge for easy access on school mornings. They roll up lettuce wraps, dice carrots, prepare tuna salad, bake muffins and stack little cups of applesauce. These people also involve their children in the lunch assembly process. The existential despair I often felt in those dark, early mornings racing to get lunches made before the school bus arrived no longer exists, because people are organized and thorough. And you can be, too.

While we are still leftover-dependent in this house, these folks know what to do about school lunch organization: https://www.therisingspoon.com/2020/07/healthy-make-ahead-lunches-back-to-school-work.html

A handy guide to Sunday night preps: https://www.realmomnutrition.com/lunch-packing-stations/
And at Food52, the ever-clever Amanda always has some really fab lunch ideas. https://www.food52.com/blog/4436_the_return_of_amandas_kids_lunch

This year, our first almost post-COVID-19 year, there are still huge challenges for the school-aged. This year we will be sending everyone off with masks and social distancing requirements. Will the children eat their lunches in a cafeteria or from social distances at their desks? Maybe there will be picnic tables outside, while the weather is still nice? Will the children bring lunches from home, or eat school-provided meals? Is this the end of the bologna sandwich?

And now, with an immodest drumroll, is the Spy Test Kitchen lunch list, which I haul out, shamelessly, every fall. Feel free to make your own spreadsheet, or PowerPoint deck so you never have another moment of lunch ennui. The Test Kitchen came up with this flexible list of ingredients for packing school lunches a few years ago. It is just as timely today:

Luncheon Variations
Column A
Let’s start with bread:
Ciabatta bread
Rye bread
Whole grain breads
Hard rolls
Portuguese rolls
French baguette
s
Italian bread
Brioche
Flour tortillas
Croissants
Bagels
Challah bread
Crostini
Cornbread
Naan bread
Focaccia bread
Pita bread

If storing overnight, layer bread with lettuce first, then the spreads, to keep sandwich from getting soggy.

Column B
Next, the spread:
Mayo
Sriracha
Ketchup
Dijon mustard
Honey mustard
Italian dressing
Russian dressing
Cranberry sauce
Pesto sauce
Hummus
Tapenade
Sour cream
Chutney
Butter
Hot sauce
Salsa
Salsa verde

Column C
Cheeses:
Swiss cheese
American cheese
Mozzarella
Blue cheese
Cream cheese
Havarti cheese
Ricotta cheese
Cheddar cheese
Provolone cheese
Brie cheese
Cottage cheese
Goat cheese

Column D
The main ingredient:
Meatloaf
Turkey
Chicken
Corned beef
Bacon
Crumbled hard-boiled eggs
Scrambled eggs
Corned beef
Salami
Italian sausage
Ham
Roast beef
Egg salad
Tuna salad
Ham salad
Crab salad
Shrimp salad
Chicken salad
Turkey salad
Lobster salad
Tofu

Column E
The decorative (and tasty) elements:
Tomatoes
Lettuce
Basil
Onion
Avocado
Cucumber
Cilantro
Shredded carrots
Jalapenos
Cole slaw
Sliced apples
Sliced red peppers
Arugula
Sprouts
Radicchio
Watercress
Sliced pears
Apricots
Pickles
Spinach
Artichoke hearts
Grapes
Strawberries
Figs

Column F
Finger foods:
Cherries
Carrots
Strawberries
Green Beans
Broccoli
Celery
Edemame
Granola
Rice cakes
Apples
Bananas
Oranges
Melon balls
Raisins
Broccoli
Radishes
Blueberries

“ ‘We could take our lunch,’ said Katherine.‘What kind of sandwiches?’ said Mark. ‘Jam,’ said Martha thoughtfully, ‘and peanut-butter-and-banana, and cream-cheese-and-honey, and date-and-nut, and prune-and-marshmallow…’”
-Edward Eager

For your amusement:

If the moon was made of cheese, a) how many grilled cheese sandwiches could be made from it, and b) how long would this last if everyone on earth got one for each meal a day?
https://www.reddit.com/r/AskReddit/comments/v04x3/if_the_moon_was_made_of_cheese_a_how_many_grilled/