Lunch Box Chronicles: Day Ninety-Nine (Lunch Box in a Hurry!)

We had a hectic morning!  What's new?  But for this entrepreneurial baking family, it was a bit stressful because we had no sandwich bread (I left it all at the bakery!) for school lunches and our little one was visiting a school in which there is a no peanut policy.  Sooo....we needed lunch for a VERY HUNGRY 13 yr old and a no peanut 8 year old.   Hallelujah....the heavens were smiling at us as I had thawed a Spelt Right pizza dough the night before.   We made some ham and cheese fitayas along with some mini pizzas.  Here is a link to an earlier post for the recipe and directions for the ham and cheese.  YUM, YUM, YUM.  You can also make these with turkey and cheese, or just cheese and cheese. 

Lunch Box Chronicles: Day Thirty-Nine (The Awesome Face Sandwich)

The "Awesome Face" Sandwich by Spencer

After a "grueling" day at school, Spencer needed to be recharged. Energy source? A sandwich made with Spelt Right Artisan Bread. And, now, here is Spencer's description of his remedy...

"First you take two delicious slices of Spelt Bread made by my mom. Next put mustard on one half and mayo on the other and do not be shy with either. Then put like 6-8 layers of ham on one half. Next on top of the ham put 3-4 pieces of sliced cheddar. After the cheddar add on layer of tomato. Then cover it with 2-3 layers of lettuce. Next slab on enough pickle and onion slices to your liking. Top it off with the other piece of bread, and .... VOILA!
<-- 'Awesome Face' (look it up) The only con is clean up, uhg. :P "

Lunch Box Chronicles: Day Four (Ham and Cheese Fitaya)

Warning! These are not for the vegan and Kosher folks out there. I don't eat ham, but my kids do and they loved these.

Here's our next variation on our soon to be famous spelt triangles: the ham and cheese stuffer. Take a thawed Spelt Right pizza dough and follow the same technique as described in previous posts. We used Applewood Uncured Ham Steak (no nitrites or nitrates added) and cubes of aged Australian Cheddar Cheese. Chop ham and cheese in small cubes. Scoop about 2 teaspoons more or less in the center of the dough. Shape the triangle. See earlier posts for more explicit directions. Bake them at 450 for 10 minutes or until brown. These should be refrigerated or frozen if not eaten right away. Good if warmed with a microwave or toaster oven, but also fine cold. Two-thumbs up from everyone who tried them!!