Breathe some excitement into brown-bag lunches with enticing sandwiches that kids and adults will love. Choose from sandwiches and wraps filled with turkey, chicken, roast beef, ham, egg salad, hummus, tofu, artichokes, and lots more.

Light mayonnaise, honey mustard, and a splash of white-wine vinegar dress chopped turkey breast in this easy wrap sandwich. Roll it up in a flavored flour tortilla (such as spinach or red pepper) with arugula and grated carrot.

Hummus and tapenade unite to pack a flavorful lunchtime punch in this vegetable-stuffed sandwich. In addition to cucumber and carrot, you might like to add tomatoes or avocado.

Red bell pepper, mango, fresh spinach, black beans, and red onion add a rainbow of color to these wraps. Use deli roast beef or slice up leftovers.

A tangy, spicy spread made from sour cream, pickled jalapenos, and lime juice adds kick to these wraps stuffed with chicken, black beans, tomato, and avocado. This recipe is a great way to use leftover chicken or turkey.

Pickle relish, minced shallot, and Old Bay seasoning add zing to egg salad. This recipe for one sandwich is easily multiplied to make lunches for the whole family.

A grilled turkey cutlet joins the classic combination of fresh mozzarella, tomatoes, and basil leaves. A toasted ciabatta roll makes the perfect platform.

Creamy brie cheese turns this ham sandwich into a special treat. Make it on a fresh baguette with your favorite variety of mustard.

Basil pesto replaces the usual mayonnaise in this Mediterranean take on the tuna salad sandwich. Toast the English muffin before assembling the sandwich, if you like.

No cooking is required to make these colorful and kid-friendly lunch wraps. Mash canned black or kidney beans with cumin and chili powder, and roll up in flour tortillas with cheddar cheese, diced tomato, avocado, and mango.

Use an onion roll and leftover or deli-sliced roast beef to make this tasty sandwich. Mix together reduced-fat mayo, grainy mustard, and pesto for a zesty spread.

This salami sandwich holds up well in a lunchbox. If your child prefers, you can use wheat or white bread in place of rye, and spinach instead of arugula.

Olive tapenade and artichoke hearts add a Mediterranean accent to broiled chicken in this lunch wrap. Goat cheese or chopped sun-dried tomatoes are delicious additions too.

Choose prosciutto, sharp cheddar cheese, and freshly baked rustic bread to make a deluxe version of simple ham-and-cheese sandwiches. Enjoy them as they are, or grill them in a panini press.

Begin with Thai-flavored baked tofu (available in natural foods stores and many supermarkets), and pile on roasted bell pepper and onion. Top it all off with a sweet-savory sauce made from peanut butter, honey, ginger, and sesame oil.

Make a quick version of Caesar dressing by mixing lemon juice, Worcestershire sauce, and grated Parmesan into light mayonnaise. Spread on multigrain bread; pile on smoked turkey and romaine lettuce.

Change up your lunch routine by layering your sandwich fillings on a fresh, buttery croissant. Watercress and sliced pear balance the rich flavors of the ham and Muenster cheese. This sandwich can be made ahead, wrapped in plastic, and refrigerated overnight.

Canned artichoke hearts, fresh red pepper strips, baby spinach, and provolone cheese make a colorful vegetarian wrap that keeps well in a lunchbox or picnic basket. Jazz up the artichokes with lemon zest and fresh herbs if you like.

Mango chutney gives a sweet-spicy kick to this roast beef sandwich. Make it on rye bread and add a layer of peppery watercress for crunch.

Mix honey with grainy mustard to whip up the easy spread for cheddar sandwiches on whole-wheat rolls. Make quick pickles by submerging sliced cucumbers in a mixture of cider vinegar, honey, bay leaves, mustard seeds, and fresh ginger. The homemade pickles are delicious, but feel free to use purchased ones instead.

A flavorful dressing of mayonnaise, Dijon mustard, shallot, and thyme complements thin slices of poached chicken breast and creamy Havarti cheese. These lunch wraps can be made a day ahead of time.