Whether you’re a parent whose children are heading back to school this fall, or you’re an adult who is taking the leap back into academia, you’re going to need some sweet sustenance for your rigorous fall activities! From a choice egg salad sandwich recipe to a cool new take on the BLT, we’ve got four quick and easy lunchtime recipes to help keep you (or your kids) alert while you’re in the classroom!

Egg Salad Supreme

• Whole grain bread (2 slices per person)
• 4 hard-cooked egg whites, chopped
• 1/2 avocado, pitted and diced medium
• 1/4 small red onion, diced small
• 1 teaspoon mayonnaise
• 1 teaspoon sour cream
• 1 teaspoon Dijon mustard
• Coarse salt and ground pepper
• Arugula, for serving

• In a bowl, combine egg whites, avocado, red onion, mayonnaise, sour cream, and Dijon mustard
• Season with salt and pepper
• Serve on wholegrain bread with arugula

BAT Sandwich

• Whole grain bread (2 slices per person)
• 12 or more slices of bacon (about 8 ounces)
• 2 tablespoons plus 2 teaspoons mayonnaise
• 1 1/3 cups radish sprouts
• 1 Hass avocado, sliced
• 1 large tomato, sliced
• Coarse salt

• Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp (should take less than 10 minutes)
• When ready, transfer your bacon to a paper-towel-lined tray to drain
• Repeat with remaining bacon
• Lightly toast bread, and spread 1 teaspoon of the mayo on each slice
• Pile on sprouts, avocado, bacon, and tomato
• Season with salt, and top with another piece of toast for a yummy sandwich

Easy French Dip Sandwich

• 1 (10.5 ounce) can beef consomme
• 1 cup water
• 1 pound thinly sliced deli roast beef
• 8 slices provolone cheese
• 4 hoagie rolls, split lengthwise

• Preheat oven to 350 Degrees
• Open the hoagie rolls and lay out on a baking sheet
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth
• Place the roast beef in the broth and warm for three minutes
• Arrange the meat on the hoagie rolls and top each roll with two slices of provolone
• Bake the sandwiches in the preheated oven for five minutes, or until the cheese just begins to melt
• Serve the sandwiches with small bowls of the warm broth for dipping
(take these sandwiches on the road by keeping your broth in Tupperware and wrapping the sandwich in tinfoil)!

Turkey Caprese Sandwich

• Ciabatta roll, split
• Olive oil
• 1 thin turkey cutlet
• Coarse salt and ground pepper
• Mozzarella, thickly sliced
• Tomato, sliced
• Fresh basil leaves

• Heat a grill or grill pan to medium-high
• Brush split roll with oil and toast on grill
• Season turkey with salt and pepper, brush with oil, and grill until cooked through
• Layer mozzarella, tomato, and turkey on bottom half of roll; add basil
• Add the top half of your roll for a delicious result

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