Not Your Average Lunch

April 1, 2026

By Lydia Zerby

Lunch doesn’t have to be predictable or boring — and this collection proves it. We have curated fresh, satisfying recipes that go beyond the usual sandwich routine, inspired by the flavors of spring and the many foods grown and raised by Iowa farmers. From crisp seasonal produce to protein-packed ingredients, these meals highlight the connection between local agriculture and everyday eating. Whether you’re packing a midday meal, fueling a busy afternoon or looking for something new to break out of a lunch rut, these recipes make the middle of your day something to anticipate.

Best Grilled Cheese

• 1 tablespoon butter, softened
• 2 teaspoons grated Parmesan cheese
• 4 slices whole-grain bread
• 2 slices sharp cheddar cheese
• 2 slices Swiss cheese

Place a small, nonstick skillet on a stovetop over medium heat.

In a small bowl, combine butter and Parmesan cheese. Divide butter mixture between bread slices and spread an even layer on one side of each slice.

Place one slice of cheddar and one slice of Swiss between two bread slices, with the buttered sides facing out.

Cook one sandwich in hot skillet for about 2 minutes, until crust is golden.

Flip sandwich and grill on the second side until crust is golden and cheese is melted.

Repeat with second sandwich. Slice into quarters and serve.

Photo and recipe credit: usdairy.com

Al Pastor Glazed Beef Flat Iron Steak

• 1 beef flat iron steak, about 1 pound

Marinade and Sauce
• ¼ cup barbecue sauce
• ¼ cup canned crushed pineapple
• 2 tablespoons ancho chile powder
• 1 tablespoon minced sweet onion
• 1 garlic clove
• 4 bolillo rolls, sliced lengthwise, toasted

Garnish
• Grilled fresh pineapple slices, pickled onions, shredded lettuce (optional)

Combine barbecue sauce, pineapple, chile powder, onion and garlic in blender or food processor container. Cover; process 1 minute or until smooth, scraping sides of container as needed. Pour half into bowl, cover and refrigerate.

Place steak and remaining barbecue marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Place steaks on a grill over medium, ash-covered coals. Grill, covered, 12 to 16 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Keep warm.

Spread reserved barbecue mixture evenly over cut sides of each roll. Thinly slice steak. Place slices on bottom of rolls. Top with pineapple, onions, and lettuce.

Photo and recipe credit: Iowa Beef Industry Council

Breaded Pork Tenderloin Sandwiches

• 4 boneless pork chops, about 1-inch thick
• 1 cup flour
• 1 tablespoon seasoned salt
• 2 eggs
• 2 tablespoons milk
• 2 cups crushed saltine crackers
• Oil, for frying
• 4 large buns
• Toppings, if desired

Lay one of the pork chops onto a cutting board. Cut horizontally through the pork chop almost all the way through (stop about ½ inch from the edge). Open the chop like a book and lay it flat onto the cutting board. Repeat with remaining chops.

Cover the chops with a layer of plastic wrap. Use a mallet to tenderize and pound the chops to about 3/8-inch thick. Remove the plastic wrap.

In one shallow bowl, combine the flour and seasoned salt.

In another shallow bowl, whisk together the eggs and milk.

In a third, add the crushed saltine crackers.

Coat a pork chop in the flour mixture, then the eggs and lastly the saltines. Repeat with the remaining chops and set aside.

Pour your frying oil into a large skillet or frying pan (about ½ to 1 inch of oil is ideal). Heat the oil to 350 degrees F.

Fry the chops one at a time for about 3 minutes on each side, depending on the thickness of your chops. The internal temperature should be 145 degrees F, and the breading should be a light golden brown.

Serve each breaded pork tenderloin on a bun with condiments of choice.

Photo and recipe credit: Iowa Pork Producers Association

French Onion Meatball Subs

• 1 pound (93% lean or leaner) ground beef 
• 1 egg, beaten
• 1 packet (1 ounce) onion soup mix
• ¼ cup dry breadcrumbs
• ¼ teaspoon ground black pepper
• 2 tablespoons canola oil
• 1 packet (0.87 ounces) brown gravy mix
• 2 cups water
• 4 sub rolls, split
• 8 slices Gruyere cheese
• 1 green onion, thinly sliced

Caramelized Onions
• 1½ cups thinly sliced onion
• 2 tablespoons butter

Combine ground beef, egg, onion soup mix, breadcrumbs and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs.

Heat oil in nonstick skillet over medium-high heat. Add meatballs; cook 5 minutes or until meatballs begin to brown, turning occasionally. Remove from skillet; set aside.

Meanwhile, add onion and butter to skillet; cook 8 to 10 minutes or until caramelized, stirring often. Lower heat if necessary. Add gravy mix and water; whisk until thickened. Return meatballs to skillet. Cook 8 to 10 minutes or until heated through and reach an internal temperature of 160 degrees F.

Preheat broiler to high. Place half of cheese in bottom of sub rolls; top with 3 meatballs, gravy and remaining cheese. Place in broiler pan so surface of subs is 3 to 4 inches from heat. Broil 2 to 3 minutes or until cheese melts. Sprinkle with green onion.

Photo and recipe credit: Iowa Beef Industry Council