Rosemary White-Bean & Pepper Focaccia Boxes

Ingredients

Focaccia sandwiches

• 4 focaccia squares (80 g each), split horizontally
• 500 g canned white beans, drained and rinsed
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (14 g) olive oil
• 1 tsp finely chopped fresh rosemary
• ¼ tsp fine salt
• ¼ tsp black pepper
• 240 g jarred roasted red peppers, drained and patted dry
• 80 g baby spinach

Fennel-orange side

• 250 g fennel bulb, cored and very thinly sliced
• 300 g orange flesh, membrane and seeds removed, cut into segments
• 1 tbsp (15 mL) lemon juice
• 2 tsp (10 g) olive oil
• 2 tbsp (8 g) chopped parsley

Equipment

Mixing bowl, fork, sharp knife, 4 small dressing cups

Allergens and ingredient notes: Wheat/gluten; focaccia can also contain milk, sesame, soy or egg depending on the brand.

Step by step

1. Mash beans with the sandwich lemon juice, sandwich oil, rosemary, salt and pepper to a thick coarse spread. Divide evenly among the bottoms of the 4 focaccia squares.
2. Layer spinach over the spread and add patted-dry pepper strips. Close sandwiches, wrap individually and refrigerate.
3. Divide fennel and orange among 4 sealed side cups. Mix the side lemon juice, side oil and parsley, and divide among 4 tiny leakproof dressing cups.
4. Pack 1 sandwich with one side cup and one dressing cup per lunchbox. Dress fennel-orange salad at lunch and toss; eat the sandwich cold.

The Devotti twist: The bean mash provides a creamy sandwich filling; crisp fennel and orange are dressed separately to keep the bread dry.

Pack it well

Wrap sandwiches snugly without compressing them. Keep orange salad sealed away from the bread and add its dressing at lunch. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).

Swaps and serving notes

Use soft whole-grain bread if focaccia is unavailable. For less assertive flavor, replace fennel with cucumber using the same weight. Check bread labels carefully.

Make ahead and storage

Refrigerate filling and prepared salad for up to 2 days. Assemble sandwiches the morning they will be eaten for best texture. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).