Use a variety of breads (such as wholemeal, wholegrain, rye, pita, rolls, bagels, sourdough, lavash or Turkish) for making sandwiches.
Serve with milk or diluted fruit juice for a quick nutritious lunch.
Some schools may not permit the use of peanut butter in school lunches due to nut allergies. Check before packing sandwiches made with peanut butter.
- lettuce, grated carrot, cucumber, beetroot, tomato and cottage cheese
- egg and tomato
- Vegemite, low-fat cheddar cheese, lumber and lettuce
- Peanut butter and banana (see note)
- chicken, lettuce and low-fat mayonnaise
- Ham, low-fat cheddar cheese and cos (romaine) lettuce
- Hummus and bean sprouts
- Ham or chicken, low-fat cheddar cheese and tomato
- cottage cheese, grated carrot and avocado
- banana, mashed, with honey and lemon juice
- lean roast beef, grated zucchini and tomato slices
- grated carrot, grated zucchini, beetroot and low-fat cheddar cheese
- grated zucchini, carrot and cottage cheese
- chicken, low-fat natural yoghurt and lettuce sprouts
- banana, low-fat cottage cheese and honey
- Ham, cream cheese and tomato slices
