When I was a kid, lunch was definitely my Main Meal. Breakfast was hurried, dinner dragged on and required manners. But lunch was the meal to relish; you could get your hands dirty and lick your fingers. Even the language of lunch was fun; there were Dagwoods, Reubens, grinders, knockwursts, BLTs, malteds, and egg creams.
Lunch I liked.
For Dads, lunch can be a time for some culinary improvising with last night’s leftovers, turning baked potatoes into stuffed skins, slicing London broil for steak sandwiches, using the remains of a roasted chicken for tacos or chilaquiles. Once you get the hang of it, you’ll feel like the King of Lunch.
Six Sandwiches the Kids Will Eat
Perhaps no other food more closely taps into the American zeitgeist. Transcending regional boundaries, ethnic backgrounds, and socioeconomic status, a peanut butter and jelly sandwich is part of every American childhood. I won’t presume to tell you how to make one, but I do think you can tell a lot about someone by the proportion of jelly to peanut butter they prefer and whether they like smooth or chunky.
Variations
For a different taste sensation, omit the jelly and add one of the following to a peanut butter sandwich: sliced banana, sliced apples, or apple butter.
Somewhere in America there is a luncheonette with a little sign behind the counter reading “Home of the First Tunafish Salad Sandwich” and we should all be beholden to that spot. Whoever invented this sandwich made feeding kids a whole lot easier. Basic tunafish salad is essentially canned tuna and some mayonnaise. After that, it’s anybody’s ball game. Here’s mine.
Ingredients (makes four sandwiches)
One 13-ounce can solid white tuna in water
2 ribs celery, finely chopped
1 carrot, peeled and grated
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 tablespoon Italian dressing or vinaigrette
Salt and pepper
8 slices bread
Chips and pickles, for serving
Medium bowl
Fork
Spoon
1. Drain the liquid from the can of tuna. Empty the tuna into a medium bowl and flake it with a fork.
2. Add the celery and carrot.
3. Spoon in the mayonnaise, yogurt, and dressing. Add the salt and pepper to taste.
4. Mix well and spread on the bread for sandwiches. Serve with chips and a pickle.
Variations
The following can be mixed into the tuna salad to give it more zip:
• lemon juice
• curry powder
• grated red onion
• chopped dill
• chopped hard-boiled egg
• raisins
• chopped almonds or walnuts
Besides my own, the first initials I learned were BLT, for bacon, lettuce, and tomato sandwich. To a kid, it was an exotic concoction. Its double layers opened my eyes to a whole new dimension of sandwichdom. The BLT was another entry on the short list of foods my dad liked to cook. He would cut it into triangles, arrange the triangles around the edge of the plate, points facing out, and fill the center with potato chips, just like they did at the local diner. There were even some frilly toothpicks set aside just for this enterprise.
An official BLT is made up of two layers: lettuce and tomato along with a little mayo or butter on the upper deck, three or four slices of bacon on the lower deck, separated by the third slice of bread in the middle. BLTs can be made with only two slices of bread, but I wouldn’t recommend it. Turkey, roast beef, or tuna salad can be substituted for the bacon, but then it becomes a club sandwich. And that’s an easy next step.
The grilled cheese sandwich is an important institution. For many people, men especially, it was the first food they cooked on their own. A grilled cheese sandwich is very easy to make, if you remember one simple rule: Cook it slowly. Once the pan is hot, grill the sandwich over medium-low heat. Placing a bowl or small plate on top to weight the sandwich down while it’s cooking is also a good idea. Serve with chips, a bowl of tomato soup, and a glass of chocolate milk.
Ingredients (makes one sandwich)
2 slices (about 2 ounces) cheddar, Monterey Jack, Swiss, or American cheese
2 slices bread
Pats of butter or margarine
Equipment
12-inch frying pan
Cereal bowl or heavy mug
Spatula
1. Put the cheese between the slices of bread.
2. Spread a pat of butter or margarine on the outside of the top piece of bread.
3. Place a frying pan on high heat and let it get hot, about 30 seconds. Then reduce the heat to medium low.
4. Spread a teaspoon of butter or margarine in the pan. Arrange the sandwiches (you can make two at a time) in the pan, buttered side up, and set a weight on top of the sandwiches.
5. Cook on medium-low heat until the bottom of the bread is golden brown, about 5 minutes. You can’t rush a grilled cheese sandwich—if you do, the bread will burn before the cheese melts.
6. Turn over each sandwich, replace the weight, and cook for 4 minutes more or until the bottom is golden brown.
7. Serve immediately.
Variations
For added flavor, place one or more of the following between the slices of cheese:
• A slice or two of ham, prosciutto, or salami
• Several pieces of cooked bacon
• Thin slices of tomato, avocado, and/or red onion (that’s for Dad, of course!)
Now you can make this diner favorite right in your very own home. Serve with chips, pickles, and egg creams.
Ingredients (makes four sandwiches)
½ pound bacon
12 slices bread
1 pound sliced turkey
Mayonnaise
2 tomatoes, sliced
Lettuce
Equipment
Baking sheet
Frilled toothpicks
2. Arrange the bacon in a single layer on a baking sheet. Bake in the center of the oven for 10–12 minutes, until the bacon is crisp. Transfer the bacon to paper towels to absorb the grease.
3. Lightly toast the bread.
4. Arrange ¼ of the turkey on a slice of bread. Spread the mayonnaise on a second slice and place it over the turkey, mayonnaise side down. Arrange 3 slices of bacon, sliced tomato, and some lettuce on the second slice of bread. Spread some mayonnaise on the third slice of bread and place it, mayonnaise side down, on top.
5. Cut each sandwich twice diagonally to make 4 triangles and place a frilled toothpick in each triangle.
Another American classic, Sloppy Joe sandwiches make a great lunch on a chilly weekend afternoon—as long as your child’s school didn’t serve them more than three times that week. You can make Sloppy Joes by following the simple directions on a Sloppy Joes spice packet. Or brown 1 pound lean ground beef, drain off the fat, then add to the pan ½ cup ketchup, ½ cup tomato sauce, 1 tablespoon each red wine vinegar, Worcestershire sauce, and brown sugar, and a pinch of salt. Simmer for 15 minutes and pour the mixture over an open roll. This recipe serves four. For a leaner lunch, substitute ground turkey.
They may not be haute cuisine, but you can’t go wrong serving one of these for lunch. The only downside is that you may establish a reputation among your kid’s friends, and they’ll be showing up on a regular basis for Dad’s homemade lunches.
A hamburger is simply ground meat (sirloin, round, or chuck) that is shaped into a thick, slightly bulging patty, and grilled, broiled, or pan-fried. Thin patties don’t count. Neither does meat mixed with egg, onion, bread crumbs, or herbs. Get fresh meat and cook it over high heat, and you’ll turn out perfect burgers every time.
Ingredients (serves four)
1⅓ pounds ground round, sirloin, or chuck
4 hamburger buns
Equipment
Broiler pan or frying pan
1. For broiling, shape the meat into 4 equal patties that are about 4 inches across and bulging slightly in the middle. For pan-frying, make the patties flatter. See Note.
2. Preheat the broiler or put the frying pan on high heat and let it get very hot, about 1 minute. If you have a well-seasoned pan, you won’t need to add any oil when you’re frying the burgers. The fat in the meat will be sufficient.
3. Broil the burgers 4 inches from the heat for 5–6 minutes, until they are brown and a crust has formed on the top. Turn them over and grill 5 minutes more for medium rare, 6 minutes for medium. Alternatively, panfry the burgers for 6 minutes, making sure they are not touching in the pan. Turn them over and cook about 5 minutes more for medium rare, 6 minutes for medium. Reduce the heat slightly during the last few minutes if the pan begins to smoke.
Do not cover the pan while the burgers are panfrying. This will steam them and make them mushy. If you’re worried about grease splattering, get a splatter screen and rest it on top of the pan.
Toppings
• Cheese—Add it during the last minute of cooking. It will melt very quickly under the broiler, so be attentive. If panfrying, add the cheese as soon as you flip the burgers so the cheese has time to melt.
Put in buns and serve with:
• Sautéed mushrooms and onion
• Bacon
• Lettuce and tomato
• Condiments of choice
Let’s face it. Ball-park franks taste great only because you’re at the game. Better franks—crispy on the outside and juicy inside—can actually be made in a frying pan at home.
Ingredients (serves four)
1 scant tablespoon vegetable oil
6–8 hot dogs (see Note)
6–8 hot dog rolls
Frying pan
1. Place a frying pan on medium-high heat and let it get hot, about 45 seconds.
2. Spread a scant tablespoon of oil over the bottom of the pan and arrange the hot dogs in the pan so they aren’t touching.
3. Cook for about 4 minutes, until the bottoms are brown. Turn the hot dogs and cook about 3 minutes more. Continue turning, so the hot dogs are lightly brown on all sides.
Hebrew National Light or chicken and turkey hot dogs have less fat than regular franks.
This easy recipe puts to shame the boxes of macaroni and cheese sold in the supermarket.
Ingredients (serves four)
10 ounces small elbow macaroni
2 tablespoons butter
1½ tablespoons unbleached all-purpose flour
¾ cup whole or nonfat milk
1½ cups (about 6 ounces) grated cheddar cheese
Equipment
Large saucepan
Large frying pan
Colander
Whisk
Wooden spoon
1. Bring a large saucepan of water to a boil for the macaroni. Add the macaroni and cook until al dente, about 5–7 minutes. Drain in a colander.
2. While the water is coming to a boil and the macaroni is cooking, place the frying pan on medium-low heat and add the butter. When the butter is melted, sprinkle on the flour and stir continuously with the whisk until the butter and flour become a thick paste, about 2 minutes.
3. Increase the heat to medium high and add the milk. Stir continuously until the mixture thickens, about 5 minutes. Add the grated cheddar and stir with a wooden spoon until the cheese melts, about 2 minutes. Turn off the heat.
4. Drain the cooked macaroni, then add it to the pan with the cheese mixture. Stir the macaroni into the cheese mixture and serve.
Variations
• Add 1 cup small ham cubes when you’re mixing the cheese sauce and pasta.
• Boil a few chunks of Polish kielbasa and serve with the macaroni and cheese for a hearty late-afternoon lunch or early supper.
Here’s a salad that’s a complete and healthy lunch. Follow this recipe or use your imagination to create another tasty and colorful combination.
Ingredients (serves four)
1 large head leaf lettuce
1 small head Romaine lettuce
1 cucumber, peeled and sliced
2 tomatoes, each cut into 6 wedges
1 red bell pepper, cut into strips
4 large hard-boiled eggs, cut in half
¼ pound ham, cut into thin strips
¼ pound Swiss cheese, cut into thick strips
¼ pound sliced turkey, cut into thick strips
½ cup black olives
One 4-ounce jar artichoke hearts, drained and quartered
1 cup Dad’s Own Vinaigrette (page 165) or bottled dressing
Equipment
Large salad bowl
1. Wash and dry the lettuces. Tear the leaves into 1½-inch pieces and place in a large salad bowl.
2. Add half the cucumber slices, tomato wedges, bell-pepper strips, egg halves, ham, cheese, and turkey to the lettuce, and toss together.
3. Alternate the remaining cucumber slices, tomato wedges, bell-pepper strips, and egg halves around the edge of the bowl in a decorative pattern.
4. Arrange the remaining ham, cheese, and turkey in the center of the bowl. Scatter the olives and artichoke hearts over the top.
5. Present the salad at the table. Pour on the dressing, toss, and serve.
Variations
Use any of the following instead of or in addition to the meats listed in the basic recipe: salami, cooked chicken breast, leftover London broil or steak, or bacon.
Kids mean school, and school means lunch, and lunch means a lunchbox. The lunchbox hasn’t changed much over the years. Pictures of Red Ryder, The Lone Ranger, and Zorro have given way to Spongebob Squarepants and Superman. Zip-top bags have replaced wax paper. And juice packs show up more often than Thermoses. Otherwise, the basic components are the same:
Have the kids top toasted English muffins with a spoonful of tomato sauce, cheese, veggies, salami, or anything they can find in the fridge. Put them on aluminum foil and place in the toaster oven until the cheese melts. Cool slightly, then dig in.
For healthful do-it-yourself sundaes, set a large bowl of vanilla yogurt on the counter along with granola, peanuts, and raisins, as well as fresh fruit, such as grapes, apple, or banana slices, pineapple chunks, or orange sections. Let the kids help themselves.
In a bowl, mash together 2 cans white meat tuna, 2 eggs, ½ cup grated cheddar, and ⅓ cup seasoned bread crumbs. Let the mixture sit for 15 minutes in the refrigerator, then have the kids shape it into 8 patties. Fry the patties in a few tablespoons of oil in a large frying pan on medium-high heat until brown, about 3 minutes. Turn gently and fry for about 3 minutes more.
Stock up on boxes of macaroni and cheese mixes from the health food store. You’ll find several brands without added preservatives or hydrogenated oils. These handy meals always make kids happy.
Fill flour tortillas with a few tablespoons of canned chili with beans, grated cheddar, and shredded lettuce. Roll up and place, seam side down, in a lightly greased glass baking dish. Spoon on your favorite jarred taco sauce, cover the pan with aluminum foil, and bake in a preheated 350°F oven for 15–20 minutes.
Lunch is a great meal for using up leftovers. Two obvious ways to do this are to make sandwiches with leftover meat loaf or salads from the remainder of a cooked chicken or turkey. Here are three recipes that use leftovers in a slightly more adventurous fashion. None requires much preparation or cooking, but all are quite tasty. And if you have more or less of a particular leftover, feel free to improvise a bit.
This is a great dish to make with leftover shrimp (if you are ever lucky enough to have any), chicken, turkey, pork, beef, or just vegetables. Adding a handful of bean sprouts or snow peas makes it even more authentic.
Ingredients (serves four)
1–2 cups diced cooked chicken, meat, or shrimp
1 cup leftover cooked vegetables
¾ pound spaghetti
2 tablespoons corn oil, plus extra for tossing with the spaghetti
1 medium onion, cut in half and thinly sliced
¾ pound mung bean sprouts
¼ pound snow peas, strings removed
⅓ cup bottled Asian stir-fry sauce, such as ginger or teriyaki
Equipment
Pasta pot
Large, heavy frying pan or wok
Colander
Wok spatula, for stir-frying
1. Bring a large pot of water to a boil for the pasta. Add the spaghetti and cook until al dente, about 5 minutes. Drain in a colander, toss lightly in oil, and set aside.
2. Place a large frying pan or wok on high heat and let it get very hot, about 90 seconds. Add the oil and onion, and stir-fry until the onion is soft, about 1 minute.
3. Add the chicken, meat, or shrimp along with the sprouts and snow peas. Stir-fry for 2 minutes more.
4. Add the spaghetti and the Asian sauce to the pan. Cook, stirring continuously, until the sauce thickens and all the pasta is coated, about 3 minutes. Serve hot.
This “Mexican lasagna” is a tasty way to use leftover chicken, turkey, beef, or hamburger.
Ingredients (serves four)
1 23-ounce can crushed tomatoes
1 8-ounce jar red taco sauce, mild or hot
½ cup canned chicken broth or ½ bouillon cube dissolved in ½ cup hot water
1½ ounces taco seasoning mix
1 12-ounce bag unsalted tortilla chips
2 cups cooked chicken, cut into ½-inch strips (from about ½ roasted chicken) or cooked hamburger, steak, or turkey
1¾ cups (about 10 ounces) grated Monterey Jack or cheddar cheese
Equipment
Grater
Large frying pan
11 x 17-inch glass baking dish
1. Preheat the oven to 350°F.
2. Put the tomatoes, taco sauce, chicken broth (or water and bouillon), and seasoning mix in a large frying pan on high heat and cook until the mixture begins simmering, about 4 minutes. (If using the bouillon, make sure it dissolves completely.) Reduce the heat to medium low and cook the mixture for about 5 minutes more, stirring well to incorporate the spices. Turn off the heat and let the sauce sit until you are ready to use it.
3. Lightly oil an 11 x 17-inch glass baking dish. Break up the tortilla chips into large pieces and spread half of them over the bottom of the pan.
4. Spoon half the sauce over the tortillas. Arrange half the chicken pieces over the sauce. Sprinkle half the cheese over the chicken. Make another layer of chips, sauce, and chicken, and top it off with the remaining cheese.
5. Bake, uncovered, on the center rack of the oven for 25 minutes. Let sit for 5 minutes before serving.
Tips
If you’re short on leftovers, poach 1½ pounds boneless chicken thighs (about 6) in an inch of water in a large covered frying pan for 8 minutes. Use medium heat so the water barely simmers.
Make this when you have lots of leftover meat or poultry, vegetables, and pasta or rice.
Ingredients (serves four)
1 16-ounce can whole tomatoes, with liquid
1 23-ounce can minestrone soup
2 beef bouillon cubes
1–2 cups diced cooked meat, chicken, or turkey
1–2 cups cooked pasta or rice
1 cup leftover (or frozen) vegetables, cut into small pieces
¼ cup grated Parmesan cheese, for serving
Equipment
Medium saucepan
1. Chop the tomatoes coarsely.
2. Put all the ingredients except for the Parmesan in a medium saucepan and bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer for 10 minutes.
4. Serve with a sprinkling of Parmesan over each bowl.