Kids will FLIP over this adorable Autumn Squirrel Mosaic Sandwich Bento! Made using simple, kid-friendly ingredients, even the pickiest of eaters will approve of these fun and yummy sandwiches. Guaranteed to be the cutest thing you eat this fall!
- 4 – 5 slices white bread
- 2 – 3 slices pumpernickel bread
- Raspberry jam
- Apricot jam
- 1 yellow egg crepe (recipe can be found HERE)
- Peanut butter (preferably smooth)
- Chocolate sauce
- 1 hot dog, cooked
- 1 small brown mushroom
- 1 piece fried spaghetti
- 2 sunflower seeds (optional)
- Circular pink sprinkles (optional)
- 1 slice ham
- 1 slice cheese
- Using a ruler, measure the length and width of the bento box you will be using. Divide each measurement by 3 to get the length and width measurements for each sandwich square.
- Take your scrap piece of cardboard, and measure out a square according to the measurements you took in Step 1. Cut this out with scissors – this will become your tracer. (Check out this video tutorial to see exactly how I make my tracer.)
- With a knife and using your tracer as a guide, cut out 14 squares from the white bread slices. Make sure to reserve the scrap pieces!
- With a knife and using your tracer as a guide, cut out 4 squares from the pumpernickel bread slices. Make sure to reserve the scrap pieces!
Squirrel Sandwich Squares:
- Spread a mixture of peanut butter and chocolate sauce atop 4 of the white bread squares. Cover each with another white bread square so that you have 4 mini sandwiches.
- Using the small circle cookie cutter, cut out a circle from the pumpernickel bread. Using (clean) scissors or a knife, cut out a fat “apostrophe” shape from the bread circle – this will become the squirrel’s bushy tail (watch this video tutorial to see how it’s done). Repeat so that you have 2 tails.
- Using the circle cutter food pen (large end), cut out a total of 8 circles from the crusts of the reserved white bread scraps – these will become the squirrels’ ears and front paws.
- Using the circle food cutter pen (small end), cut out a total of 4 circles from the crusts of the reserved pumpernickel bread scraps – these will become the squirrel’s back paws.
- Take one of the mini peanut butter & chocolate sandwiches, and spread a thin, smooth layer of peanut butter across the top – this will be the squirrel’s face/body. Using a food-safe paintbrush dipped in chocolate sauce, carefully paint on two eyes, a nose/mouth, and 3 forehead stripes.
- Using tweezers, place the squirrel’s ears and paws onto the sandwich. Optional: Place a sunflower seed in between the two front paws.
- Optional: To form the squirrel’s rosy cheeks, place two pink circle sprinkles right beside (and ever so slightly lower than) the eyes.
- Repeat steps 5 – 7 on one more peanut butter & chocolate sandwich.
- Carefully place the two squirrel sandwiches into your bento box, in whatever arrangement you’d like. Place the other two peanut butter & chocolate sandwiches beside each squirrel sandwich (either on the left or right) – you will be placing the “tails” on these.
- Take the two pumpernickel “tails” and spread a bit of peanut butter onto the back of each. Then, place the tails onto the blank peanut butter & chocolate sandwiches, so that it looks as if the squirrels have tails.
Fall Leaf Sandwich Squares:
- Take 1 white bread square and 2 pumpernickel bread squares and place a sheet of plastic wrap loosely over top. Using a flat, heavy object (such as a book, pot, or pan), gently press down onto the bread squares until they are all evenly flattened. Remove the sheet of plastic wrap.
- Using your square cardboard tracer as a guide, trim off the edges of the three flattened bread squares until they’re the same size as your tracer – they will have expanded slightly from the flattening, so you want to make sure they’re still the correct size!
- Using the small leaf cookie cutter, cut out a leaf shape from the center of each flattened bread square.
- Use your square cardboard tracer to cut out a square piece of cheese, as well as a square piece of yellow egg crepe. Place the cheese square on top of a new pumpernickel bread square, followed by the egg crepe square. To complete the sandwich, place one of the flattened pumpernickel bread squares on top. Place it in your bento box.
- Spread the apricot jam on top of a new pumpernickel bread square. Place the remaining flattened pumpernickel bread square on top. Place the sandwich in your bento box.
- Spread the raspberry jam on top of a new white bread square. Place the flattened white bread square on top. Place the sandwich in your bento box.
Edible Acorn Sandwich Squares:
- Use your square cardboard tracer to cut out 2 square pieces of cheese, as well as 2 square pieces of ham. Place one of each atop two new white bread squares, then cover both with another white bread square to complete the sandwiches. Place them in your bento box.
- With a knife, cut the hot dog in half crosswise. You’ll only need one of the halves, so save the unneeded one for another bento. Cut the hot dog half in half lengthwise. Trim the top off these two pieces of hot dog until they’re a little bit smaller than your square cardboard tracer (remember: they should be able to fit nicely in the middle of a sandwich square).
- Remove the stem from the mushroom, then cut the cap in half. Place each cap half on top of the flat end of each hot dog piece.
- Break the fried spaghetti into two small pieces. Use these to secure your hot dog “acorns” together, by inserting them into the top center of each mushroom cap. Place your hot dog acorns on top of the blank ham & cheese sandwiches.