Bon Appétit magazine has published a collection of 41 school lunch ideas designed to offer variety and reduce reliance on simple snacks like Goldfish crackers and fruit gummies. The ideas range from twists on classic lunches to make-ahead options and internationally-inspired dishes.
The article highlights several specific lunch options, including make-ahead quesadillas filled with taco-spiced chicken, peppers, onion, cilantro, and cheese. The filling can be prepped up to two days in advance. A miso-spiked peanut butter and jelly sandwich offers a salty-savory alternative to traditional PB&J. Canned tuna onigiri, Japanese rice balls seasoned with furikake, are presented as a hand-held savory option that kids can help prepare.
Other featured lunches include Jamaican beef patties, which are freezer-friendly, and cheese-and-kale-stuffed Turkish flatbreads that are good served cold. A substantial vegetarian club sandwich with thinly sliced vegetables, cheddar, hummus, and giardiniera mayo is also included, as are spiced potato and pea tortillas. Creamy smashed beans, cucumbers, feta, and rye bread form another sandwich option, while paneer wraps with spiced yogurt provide an alternative.
Bangladeshi samosas filled with spiced cauliflower and potato, served with chutney, are also among the 41 ideas. A whipped cream cheese and cucumber lunch with cilantro-jalapeño chutney is offered as a five-minute assembly option, with the chutney made up to three days ahead.
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