Bobby Flay's Delicious School Lunch Recipes

For this back to school season, "The Early Show"'s resident chef, Bobby Flay, has teamed up with =http://www.hellmanns.us/default.aspx>Hellmann's Mayonnaise to help raise money for Share Our Strength, a national nonprofit that connects children with the nutritious food they need to lead healthy, active lives.

You can go to the Hellmann's Facebook page and build virtual "sandwiches" and, for every five sandwiches built as part of the Swap 'n' Share campaign, Hellmann's will donate $1 to Share our Strength, up to a maximum of $75,000.

Bobby got into the back-to-school spirit by bringing three recipes perfect for school lunches to the show - recipes he created specifically to help kick off the Share our Strength-Swap 'n' Share campaign.

All, of course, feature mayo!

RECIPES

Grilled Eggplant & Tomato Sandwich with Romano-Black Pepper Mayonnaise

Serves: 4

INGREDIENTS:
1/2 cup Hellmann's Mayonnaise
1 teaspoon fresh lemon juice
3 tablespoons grated Romano cheese
1/4 teaspoon coarsely ground black pepper
Kosher salt
1 small eggplant, cut into four 1/2-inch thick slices
Olive oil
Freshly ground black pepper
4 Roma tomatoes
Basil leaves or baby arugula leaves
8 slices Italian or focaccia bread

METHOD:
1. Stir together the mayonnaise, lemon juice, cheese, coarse black pepper and a pinch of salt until combined. Cover and refrigerate.
2. Heat a grill to high or a grill pan over high heat. Brush eggplant slices on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred and just cooked through, about 4 minutes per side.
3. Brush the tomatoes with oil and season with salt and pepper. Grill until slightly charred on the outside and slightly softened, about 4 minutes total. Remove from the grill and slice the tomatoes in half, lengthwise.
4. Spread each slice of bread with some of the mayonnaise, top with a few basil leaves or arugula leaves, then top with the eggplant and tomato. Combine to make 4 sandwiches.

"Blackened" Chicken Breast with Creole Mustard Sauce

Serves: 4

INGREDIENTS:
1 cup Hellmann's mayonnaise
1 1/2 tablespoons Cajun spice (such as McCormick)
2 tablespoons whole grain mustard
1 tablespoon prepared horseradish, drained
Few dashes of Worcestershire sauce
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh flat leaf parsley
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts, 6 ounces each

METHOD:
1. Wisk together 1/2 cup of the mayonnaise and the Cajun spice, cover and refrigerate for 30 minutes to allow the flavors to meld.
2. Whisk together the remaining 1/2 cup mayonnaise, the mustard, horseradish, Worcestershire sauce, lemon juice and parsley, season with salt and pepper. Cover and refrigerate until ready to use.
3. Preheat the broiler. Place the chicken on a baking sheet and season on both sides with salt and pepper. Brush both sides of each breast with the Cajun mayonnaise. Broil on both sides until golden brown and slightly charred and just cooked through, about 5 minutes per side. Serve with the Creole Mustard Sauce on the side.

Mini Fish Tacos

Serves: 4

INGREDIENTS:
2 tablespoons canola oil
2 6-ounce flaky white fish fillets (such as sea bass or cod)
Salt and freshly ground black pepper
1/2 cup Hellmann's mayonnaise
Zest of 1 lime
Juice of 1 fresh lime
Salt and freshly ground black pepper
2 green onions, (green and pale green part) thinly sliced, plus more for garnish, if desired
16 large corn tortilla chips (white or yellow or blue)
3/4 cup shredded cheddar or Monterey Jack cheese
Shredded cabbage
Salsa

METHOD:
1. Preheat the broiler. Brush the fish with oil, season with salt and pepper and broil until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove, let cool slightly and flake with a fork.
2. Whisk together the mayonnaise, lime zest and lime juice in a medium bowl and season with salt and pepper. Add the tuna and green onion and mix with a fork until combined.
3. Place the tortillas in a single layer on a baking sheet lined with parchment paper or foil. Top each tortilla with some of the tuna salad and then some of the cheese. Place under the broiler until the cheese melts, about 1 minute. Remove and top each "taco" with some of the shredded cabbage and a small dollop of salsa.