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.
Lunch today is resourceful, but no less tasty. Here's Amanda with the details:
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I call this refrigerator chicken salad -- you take leftover chicken, pull it into pieces (cutting it would be too formal), rummage around the fridge for greens, radishes, and the like. Layer it all in containers, and spoon over salad dressing made by the babysitter. On the side, some whole grain bread, and a sliced persimmon for a little pop of color!
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.