Think beyond usual for kids' sandwiches

Lunchbox sandwiches don't have to default to ham and cheese or peanut butter and jelly.

There are plenty of options to mix things up and keep them interesting. Ditching the sliced bread is a good place to start. Consider making sandwiches on a piece of baguette (or multiple smaller sandwiches on thin baguette slices). Or if crusty bread isn't your kid's thing, try folding or rolling the fillings in a piece of lavash or naan flatbread.

Also get creative with fillings. Sliced meats can be combined with yogurt or cream cheese spreads, and cucumber sandwiches can be made more nutritious and filling by adding hummus.

Start to finish: 10 minutes

Servings: 1

Ingredients

3 tablespoons hummus

1 piece naan flatbread

1 tablespoon honey

1/2 small cucumber, sliced

Salt and ground black pepper

Spread the hummus over half of the naan. Drizzle the honey over the other half of the naan. Arrange the cucumber slices over the hummus, then sprinkle with salt and pepper. Fold the naan in half to form a sandwich.

Nutrition information per serving (values are rounded to the nearest whole number): 360 calories; 80 calories from fat (21 percent of total calories); 9g fat (2 g saturated; 0 g trans fats); 0mg cholesterol; 60g carbohydrate; 11g protein; 7g fiber; 510mg sodium.

Start to finish: 10 minutes

Servings: 1

Ingredients

3 tablespoons vegetable cream cheese spread

1 rectangular lavash flatbread

3 slices deli ham

1/4 cup sliced roasted red peppers

Spread the cream cheese over the lavash. Arrange the ham over the cream cheese, leaving 1 inch of cream cheese exposed on each end.

Arrange the roasted red peppers across 1 end. Starting with the end that has the roasted red peppers, roll up the lavash. Use the cream cheese at the other end to hold the roll up together. Trim the ends and slice the roll up into 1-inch-thick slices to form pinwheels.

Nutrition information per serving: 470 calories; 190 calories from fat (40 percent of total calories); 21g fat (11g saturated; 0g trans fats); 85mg cholesterol; 48g carbohydrate; 23g protein; 3g fiber; 1,420mg sodium.

Start to finish: 10 minutes

Servings: 1

1/2 cup cooked broccoli, chopped

1/4 cup jarred Alfredo sauce

6 small baguette slices

1/2 cup cooked chicken meat (such as from a rotisserie chicken)

3 slices mozzarella cheese

In a small bowl, mix together the broccoli and Alfredo sauce.

Arrange the chicken over 3 of the baguette slices. Top with the broccoli Alfredo mixture. Top with a piece of cheese, cut to fit, and the remaining bread.

Nutrition information per serving: 550 calories; 120 calories from fat (22 percent of total calories); 13g fat (4g saturated; 0g trans fats); 50mg cholesterol; 73g carbohydrate; 34g protein; 6g fiber; 1,710mg sodium.