Food

Lunch Box Favorites

September 13, 2012

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 SandwichHelen Rosner

Easiest Pizza Ever — No time to make your own dough? Same here. Use a loaf of bread for the crust and have dinner ready in no time. Get the recipe for Easiest Pizza Ever »Farideh Sadeghin

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 SandwichAndré Baranowski

ultimate grilled cheese sandwich — 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 »André Baranowski

Jerusalem Artichoke and Comté Pasties, British Pies — Pasties were originally made for miners—they could hold the pies' thick edging with dirty hands and discard it after eating.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 »Bill Phelps

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 »Helen Rosner

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 »Farideh Sadeghin

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.) Get the recipe for Ricotta and Honey Sandwich »Helen Rosner

Mac and Cheese with Sausage and Apple Casserole — Fresh apples plus hard cider give this easy mac and cheese a double dose of fall flavors.Farideh Sadeghin

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. See the recipe for Smoked Gouda and Apple Butter Sandwich » Helen Rosner

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 »Anna Stockwell

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. See the recipe for Sharp Cheddar Sandwich »Helen Rosner

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 »Farideh Sadeghin

Cucumbers and Cream Cheese Sandwich — 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. See the recipe for Cucumbers and Cream Cheese » Helen Rosner

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 » Todd Coleman

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. See the recipe for Ham and Hard-Boiled Egg Sandwich » Helen Rosner

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 » Todd Coleman

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. See the recipe for Radish and Butter Sandwich » Helen Rosner

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 » Todd Coleman

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. See the recipe for Tomato and Avocado Sandwich » Helen Rosner

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. Get the recipe for Nectarine, Blueberry, and Vanilla Bean Hand Pies » Matt Taylor-Gross

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. See the recipe for Banana-Oatmeal Muffins » Maxime Iattoni

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 »Farideh Sadeghin

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 » Todd Coleman

RHUBARB MUFFINS WITH ALMOND STREUSEL — 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 »Matt Taylor-Gross

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 »Matt Taylor-Gross

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