Lay all your crackers out on a clean cutting board or flat surface in pairs so you can see exactly how many sandwiches you are building. You will use two crackers per sandwich.

If you are using garlic powder, stir it into the softened cream cheese now until fully mixed. This takes about ten seconds with a small spoon.

Spread a thin, even layer of cream cheese on one cracker from each pair. You only need about half a teaspoon per cracker. Too much and it squeezes out the sides when you press the sandwich together.

Lay the turkey slices flat on a paper towel and pat them dry. This is the step most people skip, but it really does keep the crackers from getting soggy. Tear or fold each slice to fit the cracker size, usually folding into quarters works well.

Place the folded turkey on top of the cream cheese side. Press the plain cracker on top with gentle, even pressure. The cream cheese will act as a light glue. Repeat until all sandwiches are assembled.

Pack the finished cracker sandwiches in a small airtight container with a snug lid so they do not shift around and crack during transport. If you prefer maximum crunch, pack the cream cheese turkey filling and crackers separately in the same container and let your child assemble at school.