Ingredients:

  • 1.5 lb oven-roasted turkey breast, thinly sliced
  • 5 slices provolone or swiss cheese
  • 5 cups mixed baby spinach or arugula
  • 1 large english cucumber, sliced
  • 1 cup shredded carrots
  • 2 large roma tomatoes, sliced
  • 1 large avocado
  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 loaf whole grain or sourdough bread

Instructions:

  1. Divide the sliced turkey evenly among the five bento containers, folding the meat to create height rather than laying it flat. Place one slice of cheese directly on top of the meat.
  2. Wash and thoroughly dry the baby spinach or arugula using a salad spinner. Divide the greens, sliced cucumbers, and shredded carrots into the second compartment of each kit.
  3. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. Portion the spread into five small airtight jars or dedicated bento compartments.
  4. Keep the bread slices in their original bag or in a dedicated slot separate from the wet ingredients to maintain a crisp texture until consumption.