Better Back-To-School Lunches


Making sure kids get balanced and nutritious school lunches and after-school snacks doesn’t have to be hard. In fact, it can be fun.

Parents can ensure kids get a lunch that’s good for them and that they’ll eat by making it themselves with products they trust. All Boar’s Head Brand® deli meats and cheeses are gluten free, and there are dozens of lower sodium and heart-healthy options to choose from, as well. No matter what your health priority, you can rest assured your family is in good hands with Boar’s Head.

Here are some simple tips from Boar’s Head for lunches and munches kids will love:

• If your child leaves most of his or her sandwich behind, use cookie cutters to create a favorite shape such as an airplane, car, star or heart. The fun shape might encourage your child to finish the entire sandwich.

• A colorful selection of food and different texture adds appeal — carrot sticks and green grapes for color, whole wheat pretzels and crackers for crunch.

• Put a surprise in your child’s lunch: a sticker, a note of encouragement, or a small toy.

• Children love the do-it-yourself aspect of building their own pizza or making their own cracker stack. You can make the experience fun and healthier by cubing Boar’s Head meats and cheeses and putting them in a bag along with some low-salt crackers.

• Roll Boar’s Head meats and cheeses for dipping into condiments — it will make a hungry child happy and keep them satisfied until dinner.

Another fun idea is to start a family food album where you and your kids keep track of the foods that provide nourishment and the ones that offer little or no nutritional value. Have your kids cut photos of food and nutrition labels making note of those foods that are considered healthy and those that are not. Your kids will learn about healthy eating and enjoy fun arts and crafts projects, too.

For a quick and tasty lunch, try these easy Turkey and Apple Roll-ups. And for a simple after-school snack, Turkey Kabobs are fun and easy to make. Visit for more kid-friendly lunch and snack ideas like these.

Turkey and Apple Roll-ups

Servings: 1

1 to 2 tablespoons cream cheese, low-fat

1 96 percent fat free tortilla (8 inch)

2 slices Boar’s Head Maple Glazed Honey Coated™ Turkey Breast

1/4 cup fresh baby spinach

1/2 medium-sized apple, cut into thin strips

Spread cream cheese on one side of tortilla. Place turkey slices evenly over tortilla, then add spinach leaves and sliced apple. Roll tortilla tightly, tucking ingredients as you roll. Slice wrap in half diagonally and serve.

Turkey Kabobs

Servings: 12

2 slices Boar’s Head Ovengold® Turkey Breast, sliced 1/4-inch thick

2 slices Boar’s Head Yellow Cheddar Cheese, sliced 1/4-inch thick

12 grapes, white seedless

Toothpicks, long

Cut turkey and cheese into cubes. Place a cube of turkey on a toothpick, followed by a cube of cheese and then a grape. Repeat with remaining items. Arrange on a plate and serve.

NOTE: Instead of toothpicks, try using pretzel sticks instead.

Source: Boar’s Head

Between the Bread

Chef Bobby Flay knows a thing or two about creating flavorful sandwich recipes made with real, simple ingredients. Now he’s letting others in on his secrets as he teams up with Hellmann’s® and Best Foods® to help America build the perfect sandwich.

“Everyone has an opinion about how to make the perfect sandwich, from the must-have ingredients to the highly personal sandwich architecture,” said Flay. “No matter the sandwich recipe, I always use Hellmann’s® mayonnaise to bring out the best in my sandwich, plus I have to cut the bread diagonally to make it just right. That’s my idea of a perfect sandwich.”

Here are some of Flay’s tips on how he adds his personal touch to sandwiches:

• Thick, crusty breads like ciabatta are great for sandwiches to help complement softer ingredients like tomatoes and cheese.

• Bring a crunch to your sandwich with vegetables like sliced cucumber or fennel. Not only do they add a fresh taste, they won’t wilt when they come in contact with condiments.

• Add bright colors to the sandwich with parsley leaves, finely diced red onions, or green, yellow and red peppers.

• Don’t be afraid to experiment with new flavors. Jazz up your sandwich with a little cranberry relish, chopped, toasted nuts, lemon-basil or even a little thousand island coleslaw — the sky’s the limit.

Here are some of Bobby’s savory sandwich creations.

Turkey Cuban

Serves: 2; preparation time: 15 minutes; cooking time: 4 minutes

1/4 cup Hellmann’s or Best Foods Dijonnaise Creamy Dijon Mustard

2 tablespoons leftover cranberry relish

Salt and freshly ground black pepper

4 slices good quality Italian bread

8 thin slices Swiss cheese

4 thin slices cooked ham

6 slices leftover cooked turkey

8 dill pickle slices

4 tablespoons Hellmann’s or Best Foods Real Mayonnaise

Whisk mustard with cranberry relish in small bowl; season with salt and pepper.

Arrange bread on flat surface, then evenly spread with mustard mixture. Evenly top 2 of the bread slices with 2 slices cheese, ham, turkey, remaining cheese and pickles. Top with remaining bread, mustard-side down.

Spread 1 tablespoon mayonnaise on top of each sandwich and cook in medium skillet over medium heat or in panini press, mayonnaise-side down.

Arrange brick* on sandwiches in skillet and cook 2 minutes or until the bottoms are golden brown. Remove brick, then evenly spread tops of sandwiches with remaining 2 tablespoons mayonnaise; turn over. Arrange brick on sandwiches and cook an additional 2 minutes or until bottoms are golden brown and cheese is melted. Cut in half and serve warm.

*Wrap brick in heavy-duty aluminum foil to use as a press.

Chicken Muffuletta with Spicy Olive Relish Mayonnaise

Serves: 8; preparation time: 10 minutes; cooking time: 10 minutes

Roasted red peppers (from a jar), drained

1/2 or 1 jalapeño chile, chopped (depending on how spicy you like)

2 cloves garlic, finely chopped

1/2 cup Hellmann’s or Best Foods Real Mayonnaise

2 tablespoons sherry vinegar

3/4 cup prepared olive relish

1/4 cup coarsely chopped fresh flat leaf parsley

4 boneless, skinless chicken breasts

2 tablespoons olive oil

16, 1/4-inch slices provolone cheese

1 large round loaf of bread, sliced in half crosswise

Aluminum foil

2 bricks or a cast iron pan and a few heavy cans

Combine red peppers, jalapeño, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

Heat the grill to high or the grill pan over high heat.

Brush chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias.

Spread some of mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (mayonnaise mixture, cheese and chicken in that order).

Spread the cut-side of the top of the loaf with more mayonnaise mixture and place, mayonnaise-side down, on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

Turkey Reuben with Thousand Island Coleslaw

Serves: 4; preparation time: 15 minutes; cooking time: 10 minutes

1/2 cup Hellmann’s or Best Foods Real Mayonnaise, divided

1/4 cup finely chopped dill pickle

2 tablespoons ketchup

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

2 cups coleslaw mix

8 slices rye bread

8 slices Swiss cheese

1 pound sliced cooked turkey

Combine 1/4 cup mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.

Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

Source: Hellmann’s


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