Ingredients:

  • 3 oz thinly sliced oven-roasted turkey breast
  • 2 slices sharp cheddar cheese
  • 1 tbsp whipped cream cheese
  • 2 slices whole wheat bread, cut into 2.5-inch circles
  • 1/4 cup mini pretzel twists
  • 1/2 cup snap peas, patted dry
  • 1/2 cup fresh berries
  • 1 tbsp hummus

Instructions:

  1. Prep the vegetables. Wash the 1/2 cup snap peas and 1/2 cup berries, then pat them completely dry with a clean kitchen towel. Note: Surface water is the enemy of a crisp bento.
  2. Cut the bread. Press your 2.5 inch cutter into the 2 slices of whole wheat bread to create four neat circles. until you see clean edges.
  3. Apply the barrier. Spread the 1 tbsp whipped cream cheese evenly across one side of each bread circle. Note: This acts as your moisture seal.
  4. Layer the protein. Fold the 3 oz of turkey breast into small ribbons and place them onto two of the bread circles.
  5. Add the cheese. Trim the 2 slices of cheddar to fit the bread circles and place them on top of the turkey.
  6. Close the rounds. Top with the remaining bread circles, cream cheese-side down, and press gently.
  7. Portion the dip. Spoon the 1 tbsp hummus into a small, leak proof container or a corner compartment.
  8. Final packing. Place the turkey rounds, snap peas, berries, and 1/4 cup pretzels into their designated spots until the box looks vibrant and full.