Wash and dry produce.

Halve, core, and thinly slice apple. TIP: If you have a lemon on hand, squeeze a few drops of juice on apple slices to prevent them from browning!

Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick).

Open cream cheese packet and empty into a small microwave-safe bowl. Cover tightly with plastic wrap and microwave until softened, 30-45 seconds. TIP: No microwave? No problem! Submerge sealed cream cheese packet in a bowl of warm water to soften.

Stir in dressing until combined.

Halve and toast ciabattas.

Evenly spread creamy honey mustard on bottom ciabatta halves; spread jam on top ciabatta halves.

Layer bottom ciabatta halves with apple and as much turkey as you like.

Close to form sandos.

To serve: Divide sandos and carrot sticks between plates and serve with hummus on the side for dipping.

To stash: Place two 10-inch pieces of parchment paper (four pieces for 4 servings) on a work surface with a long side facing you. Place a sando in the center of each piece of parchment. Working one at a time, fold up bottom side of parchment over sando, then fold left and right sides to the center. Carefully fold up sando in parchment until parchment seam is on the bottom. Halve wrapped sandos on a diagonal. (TIP: Use a serrated knife to easily cut through the parchment.) Refrigerate sandos, carrot sticks, and hummus in separate containers and pack as desired.