Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.
This is less lunch note and more love letter to summer's best lunch: the BLT. Late August is the sandwich's seasonal apex, and the BLT is not well-suited to the lunchbox where it gets soggy and charmless. As a parent freed of packed lunches for two weeks, my plan has been to serve my kids as many BLTs as possible.
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I probably can't teach you anything new about making a BLT (though I will share my favorite trick, learned from 'Wichcraft, which is to toast just one side of the bread and turn the toasted side inward, so you still get a crunchy bite but you don't cut your gums on the bread!). You can see I used heirloom tomatoes and a few gold cherry tomatoes, and basil instead of lettuce. I guess this makes it a BBT technically -- a variation I'd recommend even to purists.
Happy Labor Day, all -- next week, it's back to the lunch box!
What's in your lunch today? See some of the twins' past lunches.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.