Weeknight Cooking

We're Jealous of This Sandwich, and You Should Be Too

February 14, 2013

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 a roasted chicken sandwich on rye, with shaved brussels sprouts for crunch and olive oil and mayo for an extra helping hand. For dessert: Cara Cara orange slices, simple and sweet. 

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Looking more inspiration? Click here to see some of the twins' past lunches.


  Roast Chicken 

     Shaved Brussels Sprouts

         Aioli How-To

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The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.

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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.