I'm Biggie: avid cook, speedy lunch packer, mom in San Francisco, & former expat fluent in Japanese. 
Mini-sandwiches and gold kiwi
Made these with rye cocktail bread, two sandwiches deep.
- sandwiches: 1) ham, slivered onions, mustard, and cream cheese with caramelized onions and Creole seasoning 2) Marmite & cheese, 3) Branston pickle & cheese, 4) peanut butter & blackcurrant jam
- plums: big one from the store, little ones I picked from a nearby tree
- gold kiwi
- sauteed broccolini, mushrooms & onions with Thai oyster sauce & lime juice
- pepperoncini
- quail eggs
READ MORE:
- Need for speed: A mommy’s lunch manifesto
- Food safety for packed lunches
- How to pack a bento lunch and use “gap fillersâ€
- Choosing the right size bento box
- Biggie’s list of top speed tips, tutorials and equipment reviews
July 18th, 2006 | Categories: bento, eggs, meat, sandwich or wrap | 
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July 19th, 2006 at 8:02 am
marmite~ a frontier my friends tried to convince me into, but I was too afraid
Looks really good though! esp the kiwi & the pepperoncini :9
July 22nd, 2006 at 8:43 am
If you ever dig up the courage, try toasting some bread, buttering it, putting on a *thin* layer of either Vegemite or Marmite, and then some cheddar cheese. The cheese mellows it out and balances it — good for your first time. Thanks for the comment!!
May 1st, 2008 at 12:59 pm
This is about how I usually end up making my lunches. this looks so yummy!
May 2nd, 2008 at 4:31 am
@3 from Mimi: Thanks, Mimi! This lunch was a lot of fun to make with the little cocktail bread.