Category Archives: Sandwiches

Bento Box Lunch Basics

My girls love their “cute lunches” and insist that I make them most every day. It’s a way I can send an I love you message to them at school. While the traditional bento box usually includes rice, meat, fruit and vegetables, my version usually has a sandwich, protein, fruit and vegetables. I do send molded sushi rice on occasion, but sandwiches are just easier.  I have found the best selection of bento supplies at Fit, a Japanese dollar store in Bellaire, Texas near Beltway 8. However bento supplies can easily be found in grocery and craft stores if you know what to look for. My girls have learned to save cupcake toppers from birthday parties so I can reuse them in their lunch boxes!  Adding a little cuteness to your child’s lunch does not take long and is very appreciated.

by Elizabeth Savoie Dronet

Stackable bento box with elastic band.

We decorated the inside divider of the bento box with cupcake stickers that are the clear vinyl type from Hobby Lobby.

Collection of food picks, small forks, and nori punches are stored in a jewelry organizer.

Here is an example of how to pack a bento box: line bottom with lettuce or spinach leaves, punch face out of nori (seaweed paper used in sushi rolls) and place on boiled egg half, roll slices of meat and thread onto long food pick, tuck in cherry tomatoes and cheddar slices cut into shapes.

In the second half, which is a smaller container, I've placed peanut butter and jelly Ritz cracker sandwiches.

Square sandwich boxes are also great to pack cute lunches. Cut sandwiches into shapes and decorate the top with cheese, cold cuts, dried fruit or veggies. Here I've cut out the bunny's eyes with a straw and attached carrots and veggie bologna with mayo. Peanut butter can also be used as a glue.

Find extra large carrots in Asian grocery stores. Slice without peeling and cut into shapes with small metal cookie cutters. Serve with ranch dip if desired. Here we cut flowers and added celery sticks for stems or grass.

Here is a sampling of sandwich cutters available.

Place warm boiled eggs in these molds and dunk in cold water for 10 minutes. The smaller mold is for quail eggs. Place molded eggs in water with a few drops of food coloring or dye with pickled beet juice. Recipes for quail eggs and pickled beets are on Savoie Secrets.

Keep your eyes open for small containers to divide items in the bento box or to pack them separately. The green bear is great for granola to sprinkle on yogurt cups. The red and yellow containers are perfect for dips. Decorate with vinyl stickers to add some fun.

Molded sushi rice with nori punch faces. I colored the rice pink with pickled beet juice. They look like Pac-Man ghosts to me!

For more lunch ideas click the Lunch Box category on the right side of the screen.

You may also enjoy browsing these recipes: Quail Eggs, Pickled Beets, Halloween Lunches, Jello Shapes, I had a Little Chicken Deviled Eggs, and Miniature Pies.

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Filed under How To, Lunch Box, Sandwiches, Vegetarian

Cucumber Sandwiches

These cool cucumber sandwiches give the lunchbox some variety. Cut them into shapes and remove the crusts for a ladies luncheon or shower. The spread is also great on sesame crackers.

by Elizabeth Savoie Dronet

Makes approximately 20 round sandwiches or 80 quarters

Ingredients

1 medium cucumber, peeled, grated, and squeezed

1/3 cup mayonnaise

1 8oz package of cream cheese, softened

¼ tsp of garlic salt (Use 2 parts salt, 1 part garlic powder as a substitute.)

sprinkle of dried dill (I like “It’s a Dilly” or ½ tsp chopped fresh dillweed)

Method

Combine ingredients and spread over bread slices with crusts removed.

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Filed under Lunch Box, Sandwiches, Showers or Teas, Vegetarian

Spooky Sandwiches

Growing up the Savoie children loved attending the annual Our Lady’s School spook house.  Our grandmother, Grace Savoie, started the first haunted house fundraiser for Our Lady’s School around 1964. Students always looked forward to being scared out of their wits. When Our Lady’s decided to no longer host a halloween night, the Savoie’s had their own.  We borrowed many of the school’s props, which made for a very spooky trip through our haunted forest.  Dad set up some special effects in our yard  including a ghost on a pulley system enabling it to walk along with the children. There was a large spinning table saw with a dummy sporting a bloody leg. We had fun writing clever epitaphs on the grave markers in the graveyard. Dad had a trailer load of hay delivered to the patio for the children to sit on and left some on the trailer for hay rides. There was a witch serving bubbling punch out of a black kettle. The pool room was set up as a science lab with jars of fake eyeballs and brains. We worked so hard and had so much fun. What great memories.

These Halloween inspired lunch box goodies are simple to put together and are sure to make your kids think, “Don’t I have the greatest mom?”  Sandwiches pictured are by Elizabeth Savoie Dronet.

Eyes on sandwiches: raisins or other dried fruits, marshmallows cut with scissors,  fruit snacks (Walmart brand is round) cut with scissors and center removed with a straw.  Attach with peanut butter or mayonaise.

Boiled Eggs: For boiled egg eyes, cut eggs in half and place yolk-side down.  Use food writer markers to draw eyeballs.

You can also draw a ghost face on pudding or yogurt packs (Boo-berry for blueberry flavored) or string cheese.

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Olive Roll-Ups

I’m always looking for sandwich ideas for school lunches.  These bite-sized olive roll-ups got my attention in Southern Living’s recipe book Our Favorites. They were quite simple to make and best of all can be made ahead.  The next time you are asked to bring something for a church function or to a baby shower, remember these little sandwiches.  They would also be great for picnics and camping trips.

By Elizabeth Savoie Dronet, based on a recipe from Southern Living

Ingredients

  • 12  thin sandwich bread slices
  • 4-ounces package cream cheese, softened or spreadable
  • 1/2  cup  diced salad olives
  • 1/4  cup  chopped pecans, toasted
  • 1/4  cup  mayonnaise
  • 1/8  teaspoon  pepper

Method

Remove crusts from bread; reserve crusts for another use.  (We like to feed the ducks.)  Flatten bread slices with a rolling pin.

Stir together cream cheese and remaining ingredients. Spread cream cheese mixture on 1 side of each bread slice to cover. Roll up tightly; cover and chill at least 4 hours. To serve, cut each roll into 4 slices.

Makes 48 rolls.  You can easily double the recipe for a crowd.

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Filed under Appetizer, Lunch Box, Sandwiches, Showers or Teas

Best Hummus


Just right for picnics, hummus not only packs well, but is also packed with protein. The secret to the flavor of our favorite hummus is lots of tahini.  We also like processing it long enough for it to become lighter in texture.  It’s one of Dave’s favorite midnight snacks and also makes a great meal on camping trips.

by David Dronet

2 cans chickpeas, liquid reserved
2/3 cup tahini paste
3 tablespoons olive oil
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste

In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic, adding a little of the reserved liquid until smooth and fluffy; it will still be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate.  Serve with pita bread, carrots, or pita chips.

For a sandwich, spread hummus inside of a pita pocket.  Add shredded carrots and sliced cucumbers.  Another option is to make a sandwich out of the new “sandwich rounds” adding sprouts and cucumber strips.

*Recipe may be halved.

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Filed under Appetizer, Lunch Box, Sandwiches, Side Dish, Vegetarian

Sweet-N-Savory Burgers

These are great “Company Burgers”.  I love the sweet taste of the pineapple and pepper jelly.  Kent and I use the pepper jelly we make from the jalapeño peppers and banana peppers from my dad’s garden.

By Pat Savoie

1/4     cup  soy sauce
2        Tablespoons  corn syrup
1         Tablespoon  lemon juice
1/2     teaspoon  ground ginger
1/4     teaspoon  garlic powder
2          green onion — thinly sliced
2          pounds  ground beef
1/4     cup  chili sauce
1/4      cup  jalapeno jelly
1          can pineapple, sliced
1          large onion, sliced
8           hamburger bun

Stir together first 6 ingredients.  Pour into a shallow baking dish.

Shape beef into 8 patties and place in marinade turning to coat both sides.  Cover and chill a few  hours.

Grill patties over medium heat 5 minutes on each side brushing several times with remaining marinade.

Grill pineapple slices.

Grill onions until clear.

Stir together chilli sauce and jelly.  Serve patties on buns with mixture and toppings.

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Filed under Grill/BBQ, Main Dish, Sandwiches

Muffuletta Olive Mix

This classic Louisiana sandwich spread brings to mind the New Orleans French Quarter, where the Savoie family likes to pass a good time.

by Dana, Elizabeth’s sister-in-law

1 5oz jar of pimiento-stuffed green olives, drained and sliced
1 tomato, seeded and chopped
1 clove garlic, minced
1 tsp dried oregano
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp pepper

Traditional muffaletta sandwiches are made with ham, salami, provolone and mozzarella cheese.  We like it on a grilled provolone or fresh mozzarella sandwich.  It’s also great on sliced boiled eggs.

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Filed under Sandwiches, Vegetarian