Prepping Sandwiches for the Whole Week

I know you crave lunchtime variety but dread the last-minute scramble to throw something together. That’s where meal prepping comes in – your secret weapon for delicious, homemade lunches that don’t break the bank or your schedule. And what’s more convenient and customizable than sandwiches?

I’ve rounded up five unique sandwich recipes that are not only delicious but also hold up beautifully throughout the week. Let’s get into them!

1. Mediterranean Chicken Pita Pockets

Transport your tastebuds to the sun-kissed shores of the Mediterranean with these flavorful pita pockets. They’re packed with protein and fresh veggies, making them a nourishing and satisfying meal.

Ingredients

• 2 grilled boneless, skinless chicken breasts, sliced
• 1/2 cup hummus
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 4 whole wheat pita bread pockets

Instructions

1. Grill or bake your chicken breasts until cooked through and slice them. You can do this ahead of time for even easier meal prep.
2. To assemble your pita pockets, warm the pita bread in a dry skillet or microwave.
3. Spread a generous layer of hummus inside each pita pocket.
4. Divide the sliced chicken, feta cheese, olives, cucumber, and red onion among the pita pockets.

Meal Prep Tips

• Grill or bake a batch of boneless, skinless chicken breasts (2-3 breasts, depending on your needs) at the beginning of the week. Let them cool completely before slicing them and storing in an airtight container in the refrigerator.
• Prepare homemade hummus or purchase your favorite store-bought variety. Store in a separate container in the refrigerator.
• Wash, dry, and dice the cucumber and thinly slice the red onion. Store separately in airtight containers in the refrigerator.
• Crumble the feta cheese and halve the kalamata olives. Store them together in a small container in the refrigerator.
• Keep pita bread in its original packaging or store it in a bread bag at room temperature.

2. Banquet Board Bento Box

Who says sandwiches have to be boring? Elevate your lunch game with this visually stunning and delectable bento box inspired by a charcuterie board.

Ingredients

• 1/2 baguette, sliced
• 4 ounces assorted cured meats (prosciutto, salami, soppressata)
• 4 ounces assorted cheeses (brie, cheddar, gouda), sliced
• 1 cup grapes
• 1/2 cup mixed berries
• 1/4 cup mixed nuts
• Cornichons (optional)

Instructions

1. Cut the baguette into thin slices, aiming for about 1/4 inch thickness. You can toast them lightly if desired, but it’s best to do this right before eating to maintain optimal freshness.
2. Divide the assorted cured meats (prosciutto, salami, soppressata) and cheeses (brie, cheddar, gouda) into 5 equal portions. Slice or cube them as needed to fit into the bento box compartments.
3. Wash and dry the grapes and berries. If the grapes are large, you can cut them in half. Measure out 1/4 cup of mixed nuts for each bento box.
4. Arrange each bento box with a portion of the baguette slices, cured meats, cheeses, grapes, berries, and nuts. If using, add a few cornichons for a tangy bite.

Meal Prep Tips

• Slice the baguette into thin slices and store them in an airtight container or bag at room temperature.
• Divide the cured meats and cheeses into 5 equal portions and store them in separate airtight containers in the refrigerator.
• Wash and dry the grapes and berries. Portion out 1/4 cup of mixed nuts per bento box and store in small containers or reusable bags.
• If using, store them in a separate small container in the refrigerator.

3. Curried Chickpea Salad Wraps

This vegan-friendly wrap is a flavor explosion! The curried chickpea salad is creamy, tangy, and slightly sweet – a perfect combination for a satisfying lunch.

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 1 tablespoon curry powder
• 1/2 celery stalk, finely diced
• 1/4 red onion, finely diced
• 2 tablespoons golden raisins
• 1/4 cup chopped cilantro
• 4 whole wheat tortillas

Instructions

1. In a medium bowl, mash the chickpeas with a fork until slightly chunky.
2. Add the mayonnaise, curry powder, celery, red onion, raisins, and cilantro. Stir well to combine.
3. Spread a generous amount of the chickpea salad onto each tortilla and roll them up.

Meal Prep Tips

• Mash the chickpeas with a fork and mix in the mayonnaise, curry powder, diced celery, diced red onion, raisins, and cilantro. Store the salad in an airtight container in the refrigerator.
• Keep the tortillas in their original packaging or store them in a tortilla bag at room temperature.

4. Asian Steak Salad Summer Rolls

These light and refreshing summer rolls are packed with vibrant flavors and textures. They’re perfect for warm days and make a healthy and delicious lunch.

Ingredients

• 1/2 pound grilled steak, thinly sliced
• 1/2 package rice vermicelli noodles, cooked according to package directions
• 1 carrot, shredded
• 1/2 cucumber, julienned
• 4 lettuce leaves
• 8 mint leaves
• 4 rice paper wrappers

Instructions

1. Fill a large bowl with warm water.
2. Dip a rice paper wrapper into the water for a few seconds until pliable.
3. Lay the wrapper on a clean surface and arrange a few slices of steak, noodles, carrot, cucumber, lettuce, and mint leaves in the center.
4. Roll up the wrapper tightly, tucking in the sides as you roll.
5. Repeat with the remaining wrappers and ingredients.

Meal Prep Tip

• Grill or cook the steak to your desired doneness and thinly slice it against the grain. Store in an airtight container in the refrigerator.
• Cook the noodles according to package directions and rinse them with cold water to prevent sticking. Store in an airtight container in the refrigerator.
• Shred the carrot and julienne the cucumber. Store them separately in airtight containers in the refrigerator.
• Wash and dry the lettuce and mint leaves. Store them in separate airtight containers or bags in the refrigerator.

5. Caprese Stuffed Portobello Mushrooms

These hearty stuffed mushrooms are a vegetarian delight! They’re packed with fresh mozzarella, juicy tomatoes, and fragrant basil, all drizzled with balsamic glaze for a touch of sweetness.

Ingredients

• 4 portobello mushroom caps
• 1/2 cup shredded mozzarella cheese
• 1 tomato, sliced
• 8 fresh basil leaves
• Balsamic glaze

Instructions

1. Preheat the oven to 400°F (200°C).
2. Remove the stems and gills from the portobello mushroom caps.
3. Place the caps on a baking sheet and roast for 10 minutes.
4. Remove the caps from the oven and fill each one with mozzarella cheese and tomato slices.
5. Return to the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly.
6. Top each mushroom with fresh basil leaves and drizzle with balsamic glaze.

Meal Prep Tip

• Remove the stems and gills from the portobello mushroom caps. Roast them in the oven at 400°F (200°C) for 10 minutes. Let them cool completely and store in an airtight container in the refrigerator.
• Shred the mozzarella cheese and store it in an airtight container in the refrigerator.
• Slice the tomato and store it in an airtight container in the refrigerator.
• Store the fresh basil leaves in a damp paper towel in the refrigerator.

Final Thoughts

Ditch boring lunches with these 5 unique sandwich recipes designed for easy meal prepping. From Mediterranean pita pockets to Asian summer rolls, there’s something for you. Keep your sandwiches fresh and delicious by storing ingredients separately, using sturdy bread, and adding spreads just before eating. With these tips and recipes, you’ll enjoy flavorful, homemade lunches all week long!