I used the Sandwich Keeper box for myself this time. I packed cherry tomatoes, a green salad of mixed lettuce, green beans, snowpeas and cucumber, a couple of Arnott’s Snack Right Sultana Slice biccies, and a couple of chicken and mayo rolls. The bread and some of the salad were leftovers from Jac’s Saturday picnic.

Jac had almost the same, but I packed her some cheese (leftovers from the cold meats and cheese she’d taken on the picnic on the weekend) instead of the sultana biscuits – she doesn’t really like those.

To make the chicken and mayo rolls, I took the last of the barbecue chicken off the bone and mixed it with mayonnaise, a teaspoon or so each of seeded mustard and Dijon mustard and some freshly cracked black pepper to taste. I then carefully tore the bread rolls open and dug out some of the bread from the inside to make a hollow, which I filled with the chicken and mayo mix. There were a couple of slices of cooked bacon left from Sunday’s breakfast – I chopped them up and put them in a couple of the rolls, so we each had one chicken and mayo roll and one chicken, mayo and bacon roll. I left instructions with Jac’s lunch that she should microwave the rolls before eating, and I did the same – they were great. If any of my Australian readers have eaten a hot chicken roll from Chicken Treat, Red Rooster or a similar chicken franchise, that what the warmed rolls tasted like!