School rhythms dictate our August plans. Days at the beach with the grandchildren get squeezed in between back-to-school shopping. The new backpacks hold brightly colored folders and unicorn-decorated pencils. Pink and purple lunch boxes await creative meals and snacks. The anticipation of a new school year makes the whole family look forward to new possibilities.
Delicious sandwiches from a local bread shop, enjoyed on the beach, inspire a homemade packed lunch. A thick layer of spicy chickpea spread on thick slices of sourdough focaccia makes a great vegetarian treat. Arugula, sliced tomato, and cucumber add a pop of crispy freshness.
Hearty breads such as ciabatta or rich focaccias hold up well for sandwiches made in advance. Ditto for robust sourdough slices, rye, and pretzel rolls. Our local supermarket stocks schiacciata sandwich buns. This thick, crispy, chewy bread, similar to focaccia, is a specialty of Tuscany. Split horizontally in half, the rolls hold spreads and fillings in nice proportion. French rolls or ciabatta rolls work too.
Tender, sliced white breads and sliced brioche can get soggy if turned into sandwiches too far in advance and merely refrigerated. My daughter, along with her daughters, assemble a week’s worth of peanut butter and grape jam sandwiches on Sundays. The unwrapped sandwiches get tucked into a covered freezer container.
Each school day, the girls tuck a frozen sandwich into the designated compartment of their lunch boxes—the sandwich thaws perfectly by lunchtime.
For the parents, a spicy chickpea spread can be made several days in advance. Spread it over the insides of a frozen roll and top with arugula, cucumber and tomato slices. Wrap in wax paper to hold the sandwich together and refrigerate up to several hours. Tuck an ice pack in the lunch bag if a refrigerator is unavailable.
Hearty chicken or tuna salad always makes a delicious lunch, but the salads need to stay very cold for food safety. For lunch on the go, line a container with a couple of cups of assorted lettuces and top with a scoop of the chicken salad. Toss to mix all just before eating.
Pack peeled clementines or tangerines (left whole) in small reusable containers for less mess at a desk. Make your own snack mix by blending roasted nuts with toasted pumpkin seeds, flat pretzels, cheese crackers, and raisins or dried cranberries to keep afternoon snacking interesting.
Enjoy the last days of summer while planning for a bright future full of great lunches!
Spicy Chickpea and Arugula Sandwiches
Makes 4 sandwiches
1 clove garlic, crushed
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons tomato paste or 3 tablespoons ketchup
2 tablespoons harissa paste or 2 or 3 teaspoon sriracha hot sauce
Grated rind of 1/2 lemon
3/4 teaspoon salt, or to taste
2 cans (15 ounces) garbanzo beans (aka chick peas), drained
1/2 cup loosely packed shopped fresh dill, basil, cilantro, or chives (or a combination)
1/2 of a 13-ounce package schiacciata sandwich buns or 4 ciabatta rolls or sandwich buns
About 1 cup arugula or baby spinach leaves
Thinly sliced cucumber or dill pickle
8 thin slices of ripe tomato
With a food processor or small blender running, drop garlic into machine to chop it finely. Add oil, lemon juice, tomato paste, harissa paste, lemon rind, and salt. Process until well mixed. Add drained chickpeas and process with on/off pulses until a coarse puree. Taste and adjust seasonings. Stir in chopped herbs. Refrigerate covered up to several days.
Split the buns or rolls horizontally in half.
Spread a few tablespoons of the chick pea mixture over the bottoms and tops of the rolls. Layer some of the arugula, cucumber and tomato slices over each of the bottom halves. Put the tops of the rolls in place. Wrap well in wax paper. Refrigerate for a couple of hours or overnight. Keep cold until serving time.
Recipe note: Enjoy the sandwiches at home by first heating the oven to 400 F. Put rolls on a baking sheet. Toast in the oven until warmed through and crust crisps, 3 to 5 minutes. Assemble sandwiches as directed.
Chipotle Chicken Salad With Apple and Radicchio
Makes about 4 cups
1/2 cup mayonnaise
2 to 3 teaspoons fresh lime juice
1/2 to 1 teaspoon pureed chipotles chiles in adobo or chipotle hot sauce to taste
1 cup shredded radicchio or red cabbage, about 3 ounces
1 small crisp apple, cored, cut into 1/2 inch pieces, about 1 cup
1 1/2 cups (8 ounces) shredded rotisserie chicken
1/4 cup chopped fresh cilantro
Salt, freshly ground pepper to taste
4 to 6 cups assorted salad greens or chopped romaine
Mix mayonnaise, lime juice, and chipotle in bottom of a large bowl. Stir in radicchio and apple until coated. Fold in chicken and cilantro. Season to taste with salt and pepper. Refrigerate covered for up to several days.
Serve a scoop of the salad over lettuce leaves.
