Here’s a quick bento I made using Pepperidge Farms Whole Wheat Deli Flats bread (100 calories, 5 g fiber, and 6 g protein), capicola, provolone, and mayo and mustard. Next to the sandwich was baby carrots, three little picks threaded with mozzarella ciliegine, grape tomatoes, and small bits of the capicola, and a container with balsamic vinegar for dipping the mozzarella picks. In the insulated lunchbox: a small apple, a little cup of fiber-enriched yogurt, a cheddar cheese stick, and a fiber-tastic granola bar. Looking back on this, I should have omitted the cheddar stick as this lunch box was already pretty heavy on the dairy.
And because every sandwich needs a little soup to go with it (why, I don’t know, but it’s a great “rule”), a screw-top Thermos filled with miso soup!