Gourmet Work Lunch: Open-Faced Sandwich

I technically don’t bring my lunch to work. I don’t plan well enough ahead on the weekends to plan out and prep my work lunches, and I’m absolutely fine with that only because I found a type of work-lunching that I enjoy.

If I’m feeling super motivated and concerned about how expensive eating out can be, I buy a weeks’ worth of ingredients. Making sandwiches is a great place to start: for mine, I buy deli meat, a huge block of medium cheddar cheese, arugula or spinach, mayo or whipped cream cheese (if you haven’t tried it, please do), and tomato. Berries are usually my side because 1) at least one kind is in season at any point in time and 2) I love, love, love berries.

All together, a week’s worth of sandwiches and berries cost $10, give or take. That comes to $2 a day! I love being frugal in general, but even if I didn’t have to be, I would probably go for $2 a day anyway. And I’m not compromising on taste at all– I make good sandwiches, if I say so myself! Plus, the time I set aside each day to make my lunch is my time for quietness and meditation. While others might just want their lunch immediately on a workday, I don’t at all mind taking a few minutes to set it up.

For this week’s lunch, I made an open-faced sandwich on sourdough with

  • Aidell’s uncured dried-tomato and garlic salami (I highly recommend, it’s super tasty!)
  • Muenster cheese
  • Baby arugula
  • Dash of red wine vinegar and olive oil
  • Blueberries and cherry tomatoes on the side

Open-faced sandwich

It cost me way more than I’d like – $28 – because the closest grocery store to my workplace is Bristol Farms, which marks up their products like crazy. (Even Kraft cheeses are priced like they’re premium products…) I also bought enough for 10 days, so I’m set until next Wednesday. So this pretty lunch still cost me less than $3 a day.

Even if saving money isn’t in your interest, tasty, fresh lunches should be!

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