Children of all ages love sandwiches, but they will become bored when the same ingredients are used regularly. One solution is to use a variety of breads. Consider the age of the child who will be eating the sandwich and select a bread that is suitable both in flavour and texture. Use wholemeal and multigrain sandwich bread and rolls, but don’t give large rolls to preschool –age children, whose mouths may be too small to handle them. Flatter , small rolls are perfect for pocket breads and wholegrain English muffins can also be used to add variety.
When shopping, try to select breads which have increased fibre or added grains, such as barley and oats. Heavy –style rye bread goes perfectly with lunchbox salads, but while the stronger flavour is perfect for older kids, tempting a toddler into a rye bread sandwich may be asking too much.
Supermarket bakeries and health food stores sell a large selection of breads high in fibre. The distinctively different flavours of these breads come from molasses, corn some of more unusual grains, fresh herbs and vegetables. These breads make a great base for open-style sandwiches and will be enjoyed by older children, Remember, that although, wholemeal and grain breads are best, white bread is still a perfectly good food.
Sandwich fillersTry these food combinations to make pleasant, tasty sandwiches, which won’t be soggy or boring. Use butter for spreading slice of bread or roll; or try peanut butter, cottage cheese, tomato sauce, mild mustard, chutney or jam as alternative. If a moist filling is used, there’s not used to having their bread spread, they won’t miss it.
- Cottage cheese with grated carrot and sultanas,
- Banana, mashed with lemon juice and honey, topped with slices of pineapple .
- Cottage cheese, springkle with chopped fruits.
- Grated zucchini, tomato slices, and slices of lean roasted beef,
- Lean skin-free chicken, shredded and combined with chopped dried apricots and natural yoghurt to bind. Top with shredded lettuce.
- Ricotta cheese combined with drained salmon brine, chopped gherkins and diced celery.
- Lean sliced meats with mixed green salad.
- Hardboiled egg, mashed and combined with ricotta cheese. Top with alfafa or sprouts.
- Lean skin free chicken with cranberry sauce and lettuce.
- Grated carrot, grated zucchini, grated beetroot and grated cheese in layers.
- Peanut butter and banana.
- Grated carrot, grated zucchini and cottage cheese.
- Banana, cottage cheese and honey.
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