School lunch inspiration: from homemade turkey pastrami on wholegrain bread to a Caprese French toast sandwich and a playful pink tahini 'smiley' sandwichTeam of chefs|Recipe by Naama Ran. A tasty, healthy homemade filling that kids love too. All you need is good wholegrain bread and favorite vegetables for a complete meal. The pastrami keeps in the refrigerator for up to 3 days and can also be frozen whole or in separate slices.4 View gallery Sandwich with homemade pastrami (Photo: Yael Ilan, Style: Naama Ran)Ingredients (15 servings)For the pastrami:1 whole turkey breast (butterflied)2 tbsp honey2 tbsp olive oil1 tbsp sweet paprika1 tsp smoked paprika1 tbsp garlic powder1 tsp saltFor assembling the sandwich:Sliced breadMayonnaise, mustard or Thousand Island dressingCut vegetablesPreparationPastrami: In a bowl, mix the honey, olive oil and spices. Add the turkey and massage the spice paste over all sides. Cover and refrigerate for at least 1 hour or overnight.Remove the turkey from the refrigerator about 30 minutes before roasting. Press the two breast halves together and tie with kitchen string along the length of the meat to create even thickness for uniform roasting.Meanwhile, place a deep pan with boiling water on the bottom rack of the oven and heat to 200°C.Place the turkey on a rack and roast for 40 minutes. If the piece is large (more than 1.3 kg), turn off the oven and leave it inside for about 10 more minutes.Cool for at least 20 minutes. Slice thinly.Assemble the sandwich: Spread a slice of bread with your spread of choice, add pastrami slices and vegetables, top with another slice of bread and serve.Recipe by Michal Levy Elhalal. Anyone who has visited Italy probably remembers panini, the local sandwiches, especially the toasted ones with gooey melted cheese. This local version combines French toast with classic Caprese ingredients — mozzarella, tomatoes and basil.4 View gallery Caprese French toast sandwich (Photo: Danny Lerner, Style: Psy Branitzky)Ingredients (4–5 servings)10–12 thin slices challah or white sandwich bread2–3 tbsp olive oil100–120 g sliced mozzarella or sliced mozzarella fresca3 tomatoes, thinly slicedLeaves from 2–3 sprigs fresh basilFor the batter:4 eggsSalt, black pepper1⅓ cups (320 ml) milkPreparationBatter: Put the eggs, salt and pepper in a bowl and whisk. Gradually whisk in the milk until smooth.Heat the olive oil in a skillet over high heat. Dip a bread slice into the batter, once on each side. Add mozzarella, tomato slices and basil leaves. Dip a second slice on both sides and close the sandwich. Place in the skillet, lower the heat to medium and fry for about 4 minutes per side, until golden and the cheese melts. Repeat with the remaining sandwiches.Cool for about 1 minute, cut in half and serve.4 View gallery Smiley-face sandwich with pink tahini spread