🍽️Turkey and Cheese Sandwich FingersLaura's Barn standardized recipe
Lunch
Turkey and Cheese Sandwich Fingers
Real-food preparation with measurable portions for Laura's Barn classrooms.
No nut ingredientsYield: 10Contains dairy, wheat
282calories
18gprotein
30gcarbs
10gfat
Measured serving guidance
Classroom serving guide by age
| Classroom | Typical age | Serving per child |
|---|---|---|
| Foals / Wild West | Infants | Deconstructed only if on plan |
| Lil Cowpokes / Cowpokes | 12 months–2 years | 1/2 sandwich made with 1 slice soft bread, 1 oz finely chopped turkey, 1/2 oz cheese, and light mayonnaise, plus 2 tbsp cooked vegetable |
| Jr. Wranglers / Wranglers | 2–3 years | 1/2 sandwich made with 1 slice soft bread, 1 oz finely chopped turkey, 1/2 oz cheese, and light mayonnaise, plus 2 tbsp cooked vegetableStart here; teachers may offer more based on appetite. |
| Rodeo | 3–5 years | 1 sandwich made with 2 slices soft bread, 1.5 oz thin-sliced turkey, 1 oz cheese, and light mayonnaise, plus 1/4 cup vegetable |
Ingredients
- 20 slices soft bread
- 15 oz sliced turkey
- 10 oz cheese
- light mayonnaise
- age-safe cucumber or cooked substitute.
Laura's Barn standard
Verify every current product label against the no-nut rule and prepare allergy-adjusted meals separately.
Preparation
Use thin filling and soft bread. Cut sandwiches into fingers. Replace raw cucumber with a cooked vegetable where needed for safe texture.
Infant guidance
Deconstructed 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.