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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
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
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
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