Lunch
French Bread Sandwiches
Real-food preparation with measurable portions for Laura's Barn classrooms.
No nut ingredientsYield: 10Contains dairy, wheat
302calories
18gprotein
35gcarbs
10gfat
Measured serving guidance
Classroom serving guide by age
| Classroom | Typical age | Serving per child |
|---|---|---|
| Foals / Wild West | Infants | Deconstructed soft components only if on plan |
| Lil Cowpokes / Cowpokes | 12 months–2 years | 1/2 child-size sandwich with 1 oz finely chopped turkey or chicken, 1/2 oz cheese, soft bread cut into strips, and 2 tbsp cooked carrots |
| Jr. Wranglers / Wranglers | 2–3 years | 1/2 child-size sandwich with 1 oz finely chopped turkey or chicken, 1/2 oz cheese, soft bread cut into strips, and 2 tbsp cooked carrotsStart here; teachers may offer more based on appetite. |
| Rodeo | 3–5 years | 1 child-size sandwich portion with 1.5 oz thin-sliced turkey or chicken, 1 oz cheese, soft French bread, and 1/4 cup cooked carrots |
Ingredients
- French bread sufficient for 10 child sandwiches
- 15 oz sliced turkey or chicken
- 10 oz cheese
- lettuce/tomato as age appropriate
- light mayonnaise
- 2½ cups cooked carrots.
Laura's Barn standard
Verify every current product label against the no-nut rule and prepare allergy-adjusted meals separately.
Preparation
Build with measured filling. Keep bread soft, slice thinly, and cut into strips or small pieces. Use cooked vegetables for children who cannot manage raw textures.
Infant guidance
Deconstructed soft components only if on plan
Dairy-free adjustment
Omit cheese; dairy-free bread
Vegan adjustment
Approved vegan deli filling
Nutrition note
Planning estimate per standardized serving. Verify current product labels and measured yield.