Here’s a blast from the recent past… sandwich sushi! Laura and I are both living the high life of parents who don’t yet have to pack lunches five days a week. But it’s coming at us soon. We’d love to know what you all pack in your kids’ lunches. In fact, we’re begging you! I know this will definitely be on my roster as my kids ask for it all the time. I guess before she starts big school in September I’m going to have to break it to her it’s not pronounced “shushi”, right? – C.M.
I’m afraid of lunch. Not my own, but my kids’. And not the lunch they’re having now which is always great, thanks to the great cook at their daycare, but of all the lunches I’m going to have to be packing come September. That’s right, Esme is about to start big school and I’m freaking out. Honestly, it’s all I’ve thought about for the last month. Where we live, in Toronto, this is the week to register for Kindergarten so we’re down to the wire. We’ve been going to parent information nights at various schools and having about a million discussions, trying to figure out which school is best and how she’s going to get there and how will we handle after-care and what if French Immersion is not all it’s cracked up to be and… okay, maybe it’s not lunch that I’m afraid of.
I love change when it comes to my life, hate it when it comes to the kids. Even though any shifts we’ve made have always worked out they still weigh on me. And what can I do? Change is coming whether I like it or not. I can learn to make a great packed lunch, that’s what. I forget where I saw these sandwich sushi rolls first but we featured them as party snacks in our Birthday Magazine several months ago. But with all the cute bento-style lunch boxes out there, they’re also perfect for school. For the sake of this post I made three different kinds but if I were really packing a lunch I’d probably only do one. These are great for kids to who like to graze as each roll is small (although is actually half a sandwich!).
Let us know what you like to pack for lunch. We love hearing from you and will be building our own lunch-making rosters!
photos by Maya Visnyei
If theres’s a trick to these little sammies it’s that you want all your ingredients to be quite small. So, chop up your pickles and celery quite finely. If you’re doing ham and cheese, grate the cheese. Otherwise, anything goes!
4 wholewheat bread
tuna salad (drained, mixed with a bit of mayo and diced pickle)
egg salad (hard boiled, mashed with a bit of mayo and a tiny bit of dijon and diced celery)
Stack your bread neatly and use a serrated knife to cut off the crusts. Take one piece of bread at a time and use a rolling pin to flatten it. You want it to be quite thin and flexible, particularly at the ends.
Spoon a line of your filling along the edge of the flattened piece of bread. You’re creating about an inch and a half thick line of filling. With the filling end toward you start rolling, making it as tight and snug as you can. Place the sandwich down so that the seam is underneath as you roll up the rest of your sushi.
Once all the sandwiches have been rolled, use your serrated knife to cut each sandwich in half. Stack them on their ends, close together to keep them from unraveling.