Sandwiches: His & hers


Growing up, my mom packed my school lunch every single day. From the first grade to my first year in college (yes, really)… she would send me off with a well rounded meal. I can remember my first lunchbox – it had Strawberry Shortcake on the front and it was made of tin – inside, it contained a pb&j sandwich on wheat, cut-up fruit in a tiny orange tupperware container, and 3 cookies.

I’ve never known what it’s like to be without lunch, (or any other meal for that matter). If ever I forgot my lunch, you’d better bet that my mom drove over to the school to drop it off. Even now, it would have to be an exceptionally crazy busy day for me to be distracted enough to skip lunch.

Feed a child. Nourish a mind.

This is sadly not the case for many many kids around the world… which is what today’s post is about. You may have already seen a lot of lunch all over the internet today … my friend Nicole from The Giving Table has organized yet another wonderful campaign. Food bloggers all over are posting about lunch to collectively raise money the The Lunchbox Fund, an amazing organization who provides a daily, nutritious meal to children in South Africa. For many, that school lunch is their only meal of their day. Our goal is to raise money to provide 100 school children a meal for an entire year. We’re encouraging everyone to give what you can – the $4 you spend on your morning latte, or $6 green juice can make a world of a difference. Click here to learn more // Click here to help out 

Oh, and I also have a small recipe… pictured at the top of this post are typical lunches for myself and Jack. I love anything and everything with avocado, he loves sandwiches slathered with almond butter.

Click through for a recipe for this white bean spread that I’m currently loving… it’s a perfect spread for quick lunches all week…

white bean spread

Serves: makes about 1.5 cups
  • 1 can cannellini beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2-4 tablespoons fresh lemon juice (about 1 lemon)
  • about ½ teaspoon lemon zest
  • salt & pepper, to taste
  • a bit of water, if necessary to thin
  • optional: toss in some herbs: rosemary for winter, basil for spring, etc
  1. Puree all ingredients in a food processor or blender. Taste and adjust seasonings. Slather on bread & serve with sandwich fixings of your choice. Mine (pictured), is avocado, arugula & hemp seeds.

(bean & lentil photo by Erin Alderson)


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Kat

    I can’t wait to try this! I’d also be interested in knowing how long it stays edible after being refrigerated.

    • jeanine

      I’d say about 3-4 days in the fridge..

  2. Leslie from

    Well I’ve got to make this spread soon! Sounds delicious. Plus I love the beautiful hers-and-his layout, definitely caught my eye! 🙂

  3. Shanon from

    I seriously love your site.. Excellent colors & theme. Did you develop this web site yourself?

    Please reply back as I’m hoping to create my own personal website and would love to learn where you got this from or exactly what the theme is called.

    • jeanine

      Hi Shanon, I designed it myself and Jack programmed it… it’s all custom, not a theme. (I’m so sorry, I realize that’s not helpful!)

  4. Love the his and hers! Couples don’t always have to eat the same things. 😉 I would choose the “hers” although I would take the “his” for breakfast any day. Yum!

  5. I love legume-based spreads and dips, this one sounds delicious! Love the pictures of the his and hers sandwiches too 🙂

  6. Erin from

    I love an open faced sandwich, this looks so yummy!

  7. I love this recipe and am totally sending the white bean spread to lunch with my hubby tomorrow! I am so happy to be a part of such a great campaign to raise awareness for The Lunchbox Fund and am so thankful for all of the other bloggers, like yourself that are contributing as well. I think we will blow that $5000 out of the water!

  8. Nolwenn from

    How long does the spread keep in the fridge (I pack every single lunch to both my girls and my husband, five days a week so in need of change for sandwiches ;))

    • jeanine

      Hi Nolwenn, it would probably last in the fridge for 4-6 days.

      • Brienne

        Do you think I could freeze it? I try and make lunches during the semester very easy..

        • Jeanine Donofrio

          I think the texture might be funny if you froze it – but it’s easy to whip up and keep in the fridge for the week!

  9. what a wonderful organization. Thanks for sharing. This white bean spread sounds fantastic too!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.