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Chicken would be my favourite or hard boiled eggs with mayonnaise.

I just went throught this myself. I started buying really good rolls, onion, poppyseed, etc. to make my sandwich with. Then I packed things like thin sliced onion, sandwich pickle slices, lettuce leaves, hot peppers, sliced cucumbers, red pepper rings & bean sprouts to put on my sandwich. Buy different kinds of cheeses. Get creative! Everyone thinks I have gourmet-style sandwiches!

Why not make your sandwiches interesting by bringing your toppings separately (like lettuce and sliced tomatoes, mayo) and add them at work.

How about salads too. Do the same. In small or sectioned containers bring sliced cheeses, leftover, sliced bbq’d chicken, or leftover breaded veal cutlets or pork cutlets, bacon, ham, cold cuts, etc…cold shrimp even (or have that separate with seafood sauce, cheese and crackers.

A nice fruit salad too. Make a small batch of potato salad (boiled taters, a few boiled eggs, mayo, chopped green onions and paprika) or pasta and tuna salad (boil pasta, rinse cold, add tuna, mayo, paprika, salt and pepper). There’s some great things come in jars these days like roasted peppers, hot eggplant ( you will love it! ) and I prefer to have those on their own on nice fresh italian bread. (Roast your own peppers when in season, slowly in the oven at 300 for 1 hour, cool then individually bag and freeze, clean when using…try with olive oil and halfed garlic clove..I don’t eat the clove it’s just for flavour.)

Try different breads too. Bring rusks and top with bruschetta. Bring pita breads and stuff at work (tuna or salmon or crab salads with lettuce, etc.) Pita wraps with some of those great spreads or philadelphia cream cheeses etc. Canned ham with some philly cream cheese, horseradish and parsley is great with crackers…use enough cheese to bind.

You have a kettle right? So you can always have an instant soup or noodles etc too.

You can buy those ziplock containers, put stuff in ziplock sandwich bags or buy containers at the dollar store.

Your imagination is the limit here. Just think healthy too and it will give you a good afternoon boost. Buy plastic drink containers too and bring your own juice, milk/chocolate milk, soya drinks, juice, whatever.

Make lunch a feast and you’ll actually look forward to it each day and have some fun preparing it all too.

Buy some recipe cards and write down some of your favourite lunch ideas on each one so you don’t forget and always have the list available for when you run out or have simply forgotten about something great you slapped together one day.

You don’t say if you’re brown-bagging it or have a lunch box. If you don’t have one already, get a good insulated cooler and thermos. That will give you a lot more options. If you can boil water there you can make ramen noodles, or heat up sandwich meat you’ve put in a ziploc bag.

Quiche is nice cold.
Pasta salad
Veggie salad (like green beans in a balsamic vinegrette)

Personally I like a lot of chinese food cold, like chow mein or stir fry.

Cheese and a nice fruit salad

Sandwich fillings:
Falafel
Pear, blue cheee and nut butter/ham (not both, just one)
Roasted red pepper, feta, and chicken
Bocconcini and eggplant
Eggplant parmesan
Crab cakes
Avacado is awesome on many sanwhiches. Particularly with bacon (hehe heart attack on a bun)
Healthier avacado: Little mayo, old cheddar, tomato, bean sprouts, avacado, salt & pepper)
Muffaletta ( ) Make a big one and freeze it. It will be nice even after freezing.

Also, if you are putting your food in a fridge, you may wish to leave it out. I prefer sandwhiches when they are room temp, they are icky if they are too cold.

Also get a thermos, a really wide one. And you can layer things in it.

Also, I assume you can get boiling water. Some of the instant soups aren’t bad. Oatmeal for lunch would be nice, particularly if you jazz it up with fruit or whatever. Lentils can cook quickly.

Chicken Salad Sandwiches
Yield: 1 Servings

Ingredients

1 c chopped or shredded cooked
-chicken
1 tb (big) hellman’s or best
-foods mayon; naise
1 ts (big) very finely minced
-sweet pick; le relish
1 ts very finely minced onion
1 pn salt
1/2 c (scant) coarsely chopped
-english wa; lnuts
1 thin-sliced white and
-whole-wheat s; andwich brea

Instructions

Combine the first six ingredients together. The secret here is to have both
the onion and the pickle relish cut so fine that people eating the
sandwiches have a very hard time figuring out what’s in the sandwich. After
I dice the onion and pickle relish I smash it with the (flat & wide) side
of the cleaver. This nearly pulverizes them and they blend in beautifully.
I like to allow the filling to mingle flavors for a few hours in the fridge
and stir again before assembling the sandwiches. Spread the filling evenly
over the bread slice and top with the same kind of bread slice. I then trim
the crusts and cut the sandwich on the diagonal. Arrange the sandwiches,
alternating white and wheat sandwiches, on a serving platter and keep cool
until serving time. This recipe doubles, triples (whatever) beautifully.

Best Chicken Pasta Salad

2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
DIRECTIONS
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.

Eggplant parmasan - By itself or on crusty bread

Meatball sub w marinara sauce & provalone

Philly cheese steak sub - steak, onions, peppers & cheese

Cream cheese on date nut or cinnamin raisin bread, brownie, and fruit (grapes, apple etc.)

Chicken/turkey/tuna/shrimp/ham salad on a buttery croissant w lettuce and tomatoes

Cold soba noodles - make a stir fry w veggies the night before, add noodles - add fried rice & eggrolls.

Chinese chicken salad with crunchy noodles.

Cold pasta salads - any pasta and veggies of choice - or an antipasta salad — add chunks of salami, mozzarella, marinated artichoke hearts, black olives. You could use cooked rice or couscous in place of the pasta.

Chicken wings, potato or mac salad, coleslaw, celery sticks, cherry tomatoes, ranch dressing & pudding cup. (I would bring the dressing separately for salads & such, so the dish won’t get soggy.)

Chicken parm sandwich on a crusty roll with tom sauce and mozzarella cheese - potato or cold macsalad.

Cold ravioli salad - toss cooked ravioli w Italian dressing, add cherry tomatoes, black olives, asparagus - whatever veggies you like.

Crab or salmon cakes/patties on a hamburger bun w tarter sauce, lettuce, tomatoes.

Italian sub - use a variety of fresh coldcuts (salami, turkey), sprinkle with parmesan cheese, add lettuce & tomatoes or roasted sweet red peppers, diced onions & a side of marinated mushrooms, pickles & potato salad.

Dilled egg salad sandwich.

Pastrami, corned beef or brisket on rye with mustard, pickles and potato salad.

Roast beef, swiss, thousand Island dressing sandwich.

Turkey, bacon, avacado & swiss sandwich.

Cold meatloaf sandwich.

Club sandwich - turkey, chicken, swiss cheese, bacon, lettuce & tomatoes.

Change out the breads to make it more interesting - flour tortillas, foccacia, croissants, onion rolls, bagels. Wrap sanwich fixings in cresent rolls & bake like hot pockets or a calzone.. Maybe you can bring a thermos of hot soup (french onion, tomato, chicken noodle, vegetable, ministrone) for a side. Take along little sides like raisins, chips, fruit/fruit cups, pudding cups, rice pudding, carrot/raisin salad, yogurt or trailmix.