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Focaccia
Bake or buy focaccia, then slice it into narrow squares. It can supply the bread for salads and dips or be a complete small bite with olives or onions baked on top. A wide board makes it easy to pick up one piece.
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Empanada
Bring compact baked empanadas with a filling that holds together when bitten. Refrigerate after baking and transport them cold, then put out small batches for lunch. Mark the fillings by tray or shape so people know which to pick up.
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Onigiri
Small packaged rice balls give guests a neat individual portion. Pick a filling you can label, refrigerate the cooked rice promptly, and keep them chilled until lunch. Pack a strip of nori separately if you want it crisp when people unwrap them.
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Frittata
Cut a cooked frittata into bite-size squares and chill them on a flat tray. It can be served in small batches, with toothpicks or a spatula handy. The small portions make an easy protein option beside bread, dips, and salad.
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Chicken salad
Bring a chilled bowl of chicken salad and offer crackers or small rolls in a separate basket. The portions are easier to manage if the ingredients are cut finely and the dressing is thick. Keep the backup bowl refrigerated until it is needed.
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Fried chicken
Cold fried chicken gives guests a substantial option they can pick up without reheating. Use smaller pieces and bring only a few to the table at a time. Refrigerate the cooked chicken promptly before transport and keep it chilled until lunch.
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Couscous
Toss cooled couscous with chopped vegetables, herbs, and a lemon dressing. Its fine grains hold a small serving together, so a broad spoon works without much mess. A tight lid and a cold bag make it easy to move from home to the office.
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Charcuterie board
Pack sliced meats, cheese, crackers and firm accompaniments in separate containers. Bring a small board or platter and refill it from the refrigerator as the first portions go. This lets someone add a few bites without needing a plateful of anything.
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Banana Bread
Slice a loaf into small pieces and pack it snugly so the slices don’t break in transit. The loaf works at a breakfast potluck and on a dessert plate. Label walnuts or other nuts if your loaf includes them.
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Chocolate chip cookie
Bake or buy plain chocolate chip cookies and pack them in rows people can lift individually. Put a batch on a small plate so the lunch table gets an easy dessert without a knife or serving bowl.
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Brownies With Unsweetened Baking Chocolate
Cut plain brownies into small squares before leaving. Use paper liners if you want easy individual portions, especially if there is room for only a plate on the serving table. Pack a second layer with parchment between the rows.
More about Brownies With Unsweetened Baking Chocolate33
Fruit salad
Use firm fruit that holds up in a shallow bowl, such as kiwi, pineapple, or pomegranate seeds. Keep the cut fruit and any yogurt dressing chilled. Bring enough fruit to refill a small serving bowl instead of putting all of it out at once.
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Cornbread
Cut plain cornbread into bite-size squares or bake it as small muffins. It gives salads and dips a bread option that needs no skillet or knife during lunch. Bring butter separately if you want to offer it.
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Trail mix
Portion a dry trail mix into small cups and label nuts, wheat or other ingredients that apply. Choose a mix your office allows. The cups fill a space on the table when fridge shelves and serving utensils are already in use.
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Pretzel
Use bite-size plain pretzels or cut soft pretzels into short pieces before you leave. Pack them apart from the dips so they keep their texture. Move a handful at a time to a bowl people can reach between other dishes.
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Falafel
Serve falafel with separate pita, napkins and a small bowl of dressing. Keep the cooked falafel and dressing chilled in transit and refill the plate in small batches. A compact piece gives lunch a filling bite people can take without assembling an entire sandwich.
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