Cooking Class: School lunch

Prepare delicious sandwiches for your kids and, while you’re at it, make one for yourself.

Sandwich (photo credit: PR)
(photo credit: PR)
For many parents, packing sandwiches for school is an ordeal. What do I pack? What if my child gets bored? How am I supposed to prepare a great sandwich in the morning when I have so many other things that need to be done quickly before we all rush out to our daily routines? How do I make a sandwich that is nutritious but is also appealing to my kid (so he/she doesn’t trade it for one with a chocolate spread)? Here are a few sandwich ideas, courtesy of Hellman’s and chef Gilli Haim. You might want to prepare one for yourself as well.
✔ 1 soft bun
✔ 1 boiled egg (bring to a boil and cook 4 minutes)
✔ Carrot curls (shave carrot with a peeler)
✔ 2 small radishes, thinly sliced
✔ 1 cucumber, thinly sliced
✔ 4 rings purple onion (optional)
✔ Fresh sunflower sprouts
✔ Garlic and olive oil (aioli) sandwich spread
Spread the aioli on both halves of the bun.
Arrange the sandwich: Place the carrot curls on one half of the bun, then add cu - cumber, radishes and onions. Peel the egg, slice and place on top of the vegetables. The yolk should be slightly softer than in a hard- boiled egg. Cover with the other half of the bun and pack.
✔ 1 whole-wheat ciabatta bun
✔ Olive oil
✔ 120 gr. mozzarella, sliced
✔ Ready-made pesto sauce
✔ 3 or 4 tomato slices
✔ A small purple onion, sliced
✔ Arugula
✔ 2 Tbsp. Hellman’s balsamic and olive oil salad dressing
✔ Kosher salt
Rub the ciabatta with a little olive oil and heat in the oven for 2 minutes. Remove from oven and cut the bread in half. Spread the pesto on both halves.
Arrange the sandwich: Place the mozzarella slices, then the tomato, arugula and onion. Drizzle a little salad dressing on top and season with coarse salt. Cover with the other half of the bread and pack.
✔ 2 slices dark bread
✔ 150 to 200 gr. turkey pastrami
✔ 30 gr. Hellman’s mayonnaise or mustard
✔ 3 or 4 slices tomato
✔ Slices red onion
✔ 1 or 2 leaves lettuce, sliced
✔ 1 dill pickle, sliced
Spread the mayonnaise or mustard on both slices of bread. Heat the pastrami in the oven for 2 minutes. Arrange pastrami on the bread, add sliced tomato and top with lettuce and onion. Cover with the second slice of bread. Pack the sliced pickle separately.
Makes 1 large sandwich or 2 small ones
✔ 1 whole-wheat bun
✔ 150 gr. chicken breast
✔ 1 Tbsp. oil
✔ 50 gr. avocado, sliced and peeled
✔ 40 gr. roasted red peppers
✔ 1 small red onion, sliced
✔ 25 gr. Hellman’s Light mayonnaise
✔ Sun-dried tomato spread
✔ Arugula or lettuce Use grilled chicken or sauté the breast in a little oil until cooked.
Cut the bun in half and spread the mayonnaise on both sides. Place chicken on one slice. Arrange the avocado slices on top of the chicken. Add roasted peppers, sliced onion and arugula. Cover with the second half of the bun and pack tightly.
Sabich is an Israeli sandwich consisting of pita stuffed with fried eggplant and hard- boiled eggs. Local consumption is said to have stemmed from a tradition among Miz - rahi Jews, who ate it on Shabbat morning.
✔ 1 freshly baked pita
✔ 4 or 5 slices eggplant, fried or baked
✔ ½ tomato, thinly sliced
✔ 1 hard-boiled egg, sliced
✔ A small onion, chopped
✔ Green chili pepper, sliced (optional)
✔ 2 sprigs parsley
✔ 3 or 4 Tbsp. tehina
✔ 1 Tbsp. amba condiment (optional)
Open the pita and stuff it with the egg - plant. Add tomato, egg and parsley. Add onion and chili according to taste. Drizzle amba and tehina on top.
Recipes and photos courtesy of Hellman’s.