Lunch Box Love: Executive Chef Turns Kids’ Lunches Inside-Out

Inside-Out Salami Sandwiches with Cream Cheese Cauliflower Spread from Jeff Banker of Bluestem Brasserie.

Parker Barry

Executive Chef Jeff Banker of Bluestem Brasserie loved to cook when he was young. The first thing he tried to “cook” was peanut butter with his childhood friend, Jenny Mears. They threw butter and nuts in a pot and couldn’t figure out why it didn’t work. Her mom ended up coming in the kitchen and schooled them in the correct way to make peanut butter! Let Chef Jeff inspire your kid’s next lunch.

  • BluestemBrasserieLogo_HiResRestaurant: Bluestem Brasserie

  • Specialty: Bluestem Brasserie is an urban neighborhood restaurant, offering a lively dining experience with a familiar brasserie menu of fresh, simply composed dishes.

  • Location: San Francisco

  • Facts: Opened in June 2011 and was named after the indigenous North American grass favored by cattle ranchers. Showcases sustainably produced grass-fed beef from highly regarded purveyors, with an emphasis on whole-animal utilization.

  • Guest Chef: Jeff Banker, father of boys ages 5 and 2.

 Inside-Out Salami Sandwiches with Cream Cheese Cauliflower Spread

When Executive Chef Jeff Banker isn’t conjuring up goodness at Bluestem Brasserie, he’s creating fun lunch ideas for his favorite diners: Jackson, 5, and Benjamin, 2. Here’s a fun choice that includes vegetables to give kids’ diets a healthy boost.

For the roll-ups:

1 cup thinly sliced cauliflower

1 tbsp olive oil

1/2 cup water


4 oz cream cheese

1/2 cup finely grated Parmesan

5 slices salami

1 slice whole wheat bread-crusts removed and cut into 5 sticks

For the side:


carrot sticks


  • Heat olive oil in a sauté pan over medium heat. Add cauliflower and sauté for three minutes with a little salt. Add water and cover. Steam cauliflower for 5 minutes over low heat or until soft. Remove lid and cook off remaining liquid.
  • Immediately put hot cauliflower into the food processor. Add the cream cheese and Parmesan. Purée until smooth. Season with salt if necessary. Let cool completely.
  • Spread a thin layer of the puree on a slice of salami to completely cover the surface of one side. Put a piece of bread on one edge of the filling and roll up so the ends meet. Chill completely.
  • Serve with carrot sticks and grapes.

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