/
1x
Advertisement

Exploded Sandwich

0

  • Makes1 to 1 servings

Sandwiches are tricky to make the night before - the bread gets soggy, the veggies lose their crunch. By keeping the key parts separate until it's time to eat, this exploded version is magic for you and your lunch-bagger. Serve with the easy and delicious Homemade Ranch Dressing below (yes, you can make that ahead too!) or your child's favourite bottled dressing. In a secure plastic container, pack dressing to spread on the sandwich or to dunk fixings.

Recipe by Bonny Reichert

Ingredients

  • 1/2 cup buttermilk

  • 1/3 cup mayonnaise

  • 1/2 garlic clove, minced

  • 1/2 cup loosely packed parsley

  • 1/2 cup loosely packed dill

  • 1/2 tsp salt

  • 4 slices cucumber

  • 4 carrots, or celery sticks

  • 4 pieces firm cheese, such as cheddar or mozzarella, cut into sticks

  • 2 thick slices luncheon meat, such as roast turkey or beef, cut into sticks

  • 1 slice whole wheat bread, cut into sticks

Instructions

  • Place all dressing ingredients in a blender and blend until smooth. The mixture will thicken in the fridge, so it's best to make it at least a day ahead.

  • Pack the vegetables, cheese, meat, bread and 1⁄4 cup (50 mL) dressing in separate containers or a plastic box with multiple sections. Everything but the bread should go in the fridge until it's time to leave for school.

  • Makes 1 cup (250 mL) dressing and 1 exploded sandwich for a big appetite.

  • In a serving: 486 calories, 26.9 g protein, 32.2 g fat, 24.1 g carbohydrates

This article was originally published on Nov 01, 2009

Modern parenting, made easier

Expert tips, stories and support straight to your inbox.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

Advertisement
Advertisement
Copy link