Sandwich on a stick: 3 easy, packable kabobs

Whether it’s summertime or the school year, it’s easy to get into a lunch rut. Switch up your routine with these fun sandwich kabobs.

When you’re in a lunch rut, the first thing that might come to mind is to revisit the menu, but making lunch interesting can be as easy as changing up the presentation. All you need is a set of skewers, and you can breathe new life into “same old” sandwiches by making lunch kabobs. It’s a simple — but fun — twist on the usual.

Kabobs don’t require much additional effort, and they pack easily into lunch boxes. Just chop up the ingredients into similarly-sized pieces and thread onto skewers. Choose from inexpensive 4-inch skewers or 6-inch skewers, depending on the size of your sandwich container or Ziploc bags.

Serves 1

A refreshing take on the classic PB&J replaces jelly with luscious whole fruit.

Ingredients:

• 2 slices whole wheat bread
• 2 tablespoons peanut butter
• 1/2 cup mixed strawberries and blueberries

Directions:

1. Spread the peanut butter in an even layer on one slice of bread. Top with the second slice of bread and cut into 12 equal pieces. Wash the fruit. Cut the tops off the strawberries, and then cut them in half.
2. Alternate threading the peanut butter sandwich and fruit pieces onto 4- or 6-inch skewers. Store in a Ziploc bag or lidded sandwich container.

Serves 1

Another tried-and-true sandwich combination in kabob form. Big chunks of cheese replace the usually thin slices, and herbs are added for both color and a refreshing contrasting flavor.

Ingredients:

• 2 slices rye bread
• Whole-grain mustard (optional)
• 3 ounces thin-sliced pastrami
• 2 ounces Swiss cheese (American-style, Emmentaler or Gruyère)
• 6 cherry or grape tomatoes
• Handful of fresh parsley or basil leaves

Directions:

1. If using the mustard, spread a thin layer on each of the slices of bread. Cut each slice into six or eight equal pieces. Cut the slices of pastrami in half lengthwise. Cut the cheese into 1/2-inch cubes.
2. Alternate threading the bread, meat, cheese, tomatoes and herbs onto 4- or 6-inch skewers. Store in a Ziploc bag or lidded sandwich container.

Serves 1

A deconstructed chicken salad sandwich! We enjoyed really being able to taste each component — the sweet grapes, crunchy celery and juicy chicken.

Ingredients:

• 2 slices whole wheat bread
• Mayonnaise (optional)
• 1/2 leftover, freshly poached or baked chicken breast
• 1 celery stalk
• 10 grapes

Directions:

1. If using the mayonnaise, spread a thin layer on each of the slices of bread. Cut each slice into six or eight equal pieces. Cut the chicken breast into 1-inch cubes. Cut the celery into 1-inch pieces.
2. Alternate threading the bread, meat, celery and grapes onto 4- or 6-inch skewers. Store in a Ziploc bag or lidded sandwich container.

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