If time is tight in the morning before school, why not let breakfast do double-duty and work as lunch? Kids who like pancakes will love a Pancake Panini in their lunchbox.

If you’re organized enough to pack the kids’ lunches the night before, good for you. For the rest of us, there are simple shortcuts that can help streamline your morning routine.

One of the easiest, yet perhaps least obvious, is to make breakfast do double-duty. Here’s a great example:

Pancake panini

2 tablespoons butter, softened

Eight 6- to 8-inch-round pancakes

3 tablespoons mayonnaise

3/4 pound thinly sliced deli chicken breast, or about 1 1/2 cups shredded cooked chicken

1 medium Granny Smith apple, cored and thinly sliced

8 slices sharp cheddar cheese

Divide the butter between the pancakes, spreading a small dollop on one side of each pancake. Arrange the pancakes, buttered side down, on a work surface. Divide the mayonnaise between them, spreading a small amount on each pancake.

Arrange a quarter of the chicken on each of 4 pancakes, then topping that with a quarter of the apples slices and 2 slices of cheese. Place one of the unused pancakes on top of each sandwich, buttered side up.

Heat a large skillet over medium heat or preheat a sandwich press to medium. Add the sandwiches and cook, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side. If using a sandwich press, cook according to manufacturer’s directions. Serves 4.