Budget-Friendly Lunch Ideas for the Whole Family

Summary by Krater

The video demonstrates how to make three picnic sandwiches designed to hold up during travel: a tuna Niçoise on a baguette, a veggie muffuletta on a round loaf, and a Spam musubi-style sandwich with nori.

From the video

Answers: How do you make picnic sandwiches that don't get soggy?

• Picnic sandwiches
• Tuna Niçoise sandwich
• Veggie muffuletta
• Spam musubi sandwich
• Sandwich packing and travel tips

Ingredients

• tuna
• $0.48 olive oil
• red wine vinegar
• Dijon mustard
• salt
• pepper
• parsley
• eggs
• cucumber
• tomato
• Kalamata olives
• baguette
• arugula
• $4.49 portobello mushrooms
• $0.81 zucchini
• garlic
• red pepper flakes
• oregano
• $1.25 provolone
• roasted red peppers
• basil
• $1.05 sushi rice
• soy sauce
• oyster sauce
• $0.09 sesame oil
• brown sugar
• $3.14 SPAM
• $0.14 vegetable oil
• nori
• furikake

What it concludes

• Putting the tuna and dressing first on a baguette prevents the bread from getting soggy and improves flavor over time.
• A baguette has structural integrity that keeps sandwich ingredients from getting soggy.
• Arugula breaks down as it gets soggy and becomes less bitter and fantastic.
• The tomato is the most dangerous ingredient in a sandwich because it holds the most liquid.
• Layering mayonnaise on the bottom of a sandwich creates an impermeable barrier so the bread doesn't get soggy.
• The combination of peanut butter and jelly works best with a baked good like muffins.