There are days when we scoff our packed lunches by around 11am. Then comes the realisation that six hours of toil remain with nothing left.
So we all need something filling and satisfying to keep us going. This is where the holy grail of the packed lunches, the foundation of all that is portable and satiating, comes in: bread.
• Panzanella is delicious and a great way of using up leftover toast: be sure to pack the bread separately, ripping it into your salad just before eating to avoid a soggy mess. Roasted red peppers and tomatoes are traditional components with an olive oil, caper and red-wine vinegar dressing, lemon juice, you could easily add avocado and cucumber for variety.
• Generally, there is no better sandwich than a homemade one. Yet the club sandwich is more often bought than homemade. We’re making a (triple decker) stand: lightly toast four slices of bread, and spread butter followed by mayonnaise on one side of two and both sides of the middle slices when you’re ready to assemble. Sandwich bacon and lettuce in the first tier, cheese and tomato in the second, and chicken, basil and a little mustard in the third. Secure with a cocktail stick and pack in a roomy Tupperware box. Crisps optional.
• Bake-at-home baguettes are perfect for “wet” fillings if you overbake them slightly. Keep a few in the freezer for things like tuna mayo sandwiches (embellished with lime juice, coriander, sweetcorn and cherry tomatoes), or a chicken, mayo and avocado ‘deluxe’, and indeed BLTs If you love to stuff excess tomato in as much as we do...
• Use old bread ends in a sort of caesar. Chop leftover bread into chunks, then heat 2 tbsp olive oil in a pan and add 3 anchovies. Cook on a low heat until the fish are broken down (smoosh with the back of a spoon to help along) then add the bread and fry until dark golden and crisp. Add to a Tupperware. Wash and dry the leaves of 1 little gem and add to a resealable freezer bag. (You could scrunch up a piece of kitchen towel and add to the bag to absorb any excess moisture.) Boil a large room-temp egg for 6∫ minutes then cool in cold water. In a small jam jar, make a dressing: mix 1 tbsp olive oil, ∫ a small crushed garlic clove, a tiny squeeze of lemon, salt and pepper, then shake. In another small jar, decant a finely grated chunk (around 20g) parmesan. Assemble at lunchtime by adding leaves to a bowl or plate and mixing with the cheese, dressing and egg (peel and chop first). The semi-soft yolk should merge with the dressing to provide some creaminess. Top with croutons before eating.
