Lunch Box Favorites

Our favorite recipes to pack in our kid’s (or our own!) lunchboxes.

Peanut Butter and Bacon Sandwich

Bring out peanut butter’s savory side by topping it with a few strips of smoky bacon—cooked extra-crisp to hold up against sogginess. On hearty whole-wheat bread, it’s the kind of sandwich you may not be able to wait until lunchtime to eat. Get the recipe for Peanut Butter and Bacon Sandwich »

Easiest Pizza Ever (Loaf Bread Pizza)

Easiest pizza ever

Lemon-Pepper Tuna Sandwich

Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. Get the recipe for Lemon-Pepper Tuna Sandwich »

The Ultimate Grilled Cheese

The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese, and slathering the bread with butter, which crisps it in the pan. Comte, with its semifirm texture and nutty taste, is great for grilling. The toasted bread helps resist sogginess, so the sandwich stays crisp and tasty even at room temperature. See the recipe for The Ultimate Grilled Cheese »

Jerusalem Artichoke and Comté Pasties

Pasties were originally made for miners—they could hold the pies’ thick edging with dirty hands and discard it after eating. James Lowe updates the pedestrian pasty by marrying tender, earthy tubers with melty cheese for the filling. Get the recipe for Jerusalem Artichoke and Comté Pasties »

Goat Cheese and Olive Tapenade Sandwich

The New York City restaurant Penelope serves a cult-favorite sandwich called the John Oliver: fresh goat cheese and a generous serving of kalamata olive tapenade together on (yes, really) toasted cranberry walnut bread. It’s an uncanny pairing: sweet, nutty, briny, and creamy all at once. Get the recipe for Goat Cheese and Olive Tapenade Sandwich »

Sausage and Arugula Pasta Salad

Pasta salads are essential summer food: they travel well; they’re easy to adapt to whatever produce you have on-hand; and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it’s elevated to the exquisite. (For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.)

Apple & Sausage Macaroni and Cheese

Fresh apples plus hard cider give this easy mac and cheese a double dose of fall flavors.

Smoked Gouda and Apple Butter Sandwich

It’s autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt. Get the recipe for Smoked Gouda and Apple Butter Sandwich »

Chewy Fruit and Nut Granola Bars

The bright acidity of dried fruit pairs perfectly with the warm flavors of coconut and almonds in these sweet, satisfying granola bars. They’re are as good for breakfast as they are for a mid-afternoon snack, and the easy, high-yield recipe means there’s always plenty to go around. See the recipe for Chewy Fruit and Nut Granola Bars »

Sharp Cheddar Sandwich

Dense rye bread is the perfect base for a generous smear of not-too-spicy whole-grain mustard topped with thin slices of a sharp cheddar. Get the recipe for Sharp Cheddar Sandwich »

Chicken Quesadillas

A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish. Get the recipe for Chicken Quesadillas »

Cucumbers and Cream Cheese

There’s no reason this tried-and-true combination needs to be limited to tea time. Make three or four of these paper-thin preparations of white bread topped with tangy, softened cream cheese and crisp cucumber slices, and call it a lunch. Get the recipe for Cucumbers and Cream Cheese »

Caramel-Crumb Bars

Caramel-crumb bars made with sweetened condensed milk are a cookie jar staple in New Zealand. See the recipe for Caramel-Crumb Bars »

Ham and Hard-Boiled Egg Sandwich

Ham and eggs may be a breakfast classic, but they’re even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty ham and a bit of mayo on a hearty white bread. Get the recipe for Ham and Hard-Boiled Egg Sandwich »

Cream Cheese and Walnut Sandwich

This sweet sandwich is a perfect marriage of creamy and crunchy, well-suited to any variety of fruit-and-nut bread. See the recipe for Cream Cheese and Walnut Sandwich »

Radish and Butter Sandwich

It’s tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle.

Broccoli with Cheetos

A cruncy garnish of crushed cheetos makes this recipe for broccoli in cheese sauce, from New York chef Craig Koketsu, even more kid-friendly. See the recipe for Broccoli with Cheetos »

Tomato and Avocado Sandwich

Sweet, juicy heirloom tomatoes and slices of just-ripe avocado work in perfect harmony no matter what you serve them on, but a slice of seven-grain bread adds a perfect amount of texture and crunch. Get the recipe for Tomato and Avocado Sandwich »

Nectarine, Blueberry, and Vanilla Bean Hand Pies

Erin Patinkin and Agatha Kulaga of Ovenly in Brooklyn give us their recipe for nectarine, blueberry, and vanilla bean hand pies, which work equally well for breakfast as they do dessert. Nectarine, Blueberry, and Vanilla Bean Hand Pies »

Banana-Oatmeal Muffins

Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat.

The Perfect Chocolate Chip Cookies

We’ve found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Get the recipe for The Perfect Chocolate Chip Cookies »

Mom’s Banana Bread

This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR’s assistant kitchen director, Ben Mims. See the recipe for Mom’s Banana Bread »

Rhubarb Muffins

Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. Get the recipe for Rhubarb Muffins »

Olive Oil Crackers

Adapted from Anya Fernald’s Home Cooked, this recipe for delicate, whole wheat-flecked crackers makes enough to feed a party, or last all week in your pantry. “The key to [their] crispiness is to roll out the dough extremely thin,” the author writes. If the dough springs back at all while rolling, let it rest at room temperature for 5 minutes, then try again. Get the recipe for Olive Oil Crackers »