Upping Your Brown Bag Game

When it comes to lunch, are you a Brown Bagger? More often than not, my guys pack a lunch. And not those premade frozen lunches. Nearly all their lunches come from leftovers or home-made sandwiches.

I ask the question about Brown-Bagging because today is National Brown-Bag-It Day. It’s a day set aside to promote all the benefits of packing your own lunch. First off, there is convenience. No driving to fetch your mid-day meal. No waiting for the delivery guy. With the convenience of insulated lunchboxes, microwaves and even the office refrigerator, brown bagging knows almost no limits.

Brown-Bagging-It saves money, promotes healthy choices, gives you control over the ingredients and portion sizes. If you pack your lunch in re-useable containers, it’s also better for the environment. You are better for it and so is the planet. Now that’s a real winning combination, don’t you think?

Today is also National Wine Day. We are encouraged to pour a glass of our favorite wine, sip and simply enjoy. While drinking on the job might not be the best idea, especially if you commute, for those of us retired or working from home, a glass of wine might not be a bad idea.

In any case, these sandwiches are amazing with or without a glass of wine.

Brown Bag Italian Sandwich
1 loaf Focaccia Bread
1/2 cup prepared Pesto
8 thin slices Colby Jack Cheese
10 slices Capicola Salami
8 slices Mortadella
1/2 cup Hot Banana Pepper Rings
1-1/2 cup Roasted Red Bell Pepper
8 thin slices Provolone Cheese
10 slices Deli-Sandwich Pepperoni
8 slices Genoa Salami
1/2 cup Olive Muffuletta Mix, optional

Cut Focaccia Bread in half lengthwise. Grill cut side of bread for about 35 seconds or until golden brown. Transfer to a board and set top aside while assembling sandwich.

Spread pesto on bottom half of bread. Layer with Colby cheese, deli salami, Mortadella, pepper rings, roasted bell peppers, Provolone Cheese, Pepperoni and Genoa Salami. Spread olive mixture over the inside of the top half of the bread. Press top bread, Muffuletta side down, over the sandwich. Wrap sandwich tightly with plastic wrap. Refrigerate for at least 1 hour.

To make individual sandwiches: Cut sandwich into 8 squares. Wrap each square with parchment paper and tie with string. Place in brown bags and refrigerate until needed.

Remember to pack some fresh fruit and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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