Amanda's Kids' Lunch

A Functional (and Lovely) "Muddling" Sandwich for Amanda's Kids' Lunch

March 10, 2016

When my husband, Tad, travels for work, he tends to be gone for 10 days at a time—a long period to be without our morning army sergeant, who gets the kids fed and all of us out the door somewhat on time. I muddle through these absences; muddle might also be an apt word for the lunches I put together when he's away: often not very pretty, but functional.

This week, he's in San Francisco, and I felt happy with the sandwich I pulled off: cream cheese, soppressata, peppery greens, and pickled onions on wheat bread. And a couple of slices of chocolate olive oil cake that I spirited home from our test kitchen.

What's your muddle-through lunch? Tell us about it in the comments.

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Amanda Hesser

Written by: Amanda Hesser

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.


Jane K. March 11, 2016
cream cheese + salami = the taste of my childhood. Except when I was little, I ALWAYS wanted to trade this (slightly stinky) sandwich for PB&J! Oh, how things change with age :)
ChefJune March 10, 2016
Sounds more than acceptable for lunch to me. :) I've missed your Thursday lunch columns, Amanda. Glad to see you back.
Amanda H. March 11, 2016
Thanks -- Merrill and I have been busy writing our book and my lunch posts took a back seat. Trying to get back at it!