Perfect Picnic Sandwich Recipes

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PERFECT PICNIC SANDWICH



Perfect Picnic Sandwich image

Another great recipe I didn't want to lose so saving it here. I found this on applevalleygirl.blogspot.com I posted exactly what she said on the blog - when I make this I will update it with what I did.

Provided by Ceezie

Categories     Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

5 seeded & chopped plum tomatoes
1 cup chopped chopped red oranges or 1 cup yellow pepper
1/4 cup chopped pitted black olives (I use kalamata olives)
1/4 cup chopped red onion (I increase this to 1/2 cup)
2 garlic cloves, minced
1/2 cup fresh basil, chopped (Do not skip this ingredient!)
2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
drizzle olive oil
lunch meat
cheese

Steps:

  • Mix all of these things together - other then the lunch meat and cheese. The tomato mixture is similar to a brushchetta topping. You can adapt the filling to your own tastes by adding grilled vegetables with hummus or pesto.
  • Scoop out the round loaf to get ready for stuffing. Scoop out the loaf so that you have about 1 inch of bread all around. Keep the 'hat' of the loaf for the finished sandwich. Brush the inside of the loaf with olive oil. This step prevents the bread from going soggy. Now spoon half of the filling into the bottom of the bread and press down with spoon.
  • Then layer in half of the sliced meats.You can use different salami, ham, turkey or even eggplant if you want to keep it vegetarian.
  • In this sandwich, Then layer in cheese slices.
  • After the cheese layer, layer the remaining meat and spoon in the other half of the filling. Place the 'hat' back on the loaf. Press firmly. You are done! Wrap sandwich tightly in saran wrap.
  • Then wrap in tin foil.
  • Place sandwich in large bowl with some soup cans on top for weight to help "press" the sandwich.(This step can be skipped, especially if you don't have room in your fridge for the big bowl).
  • Place sandwich in fridge overnight.I usually slice my sandwich in the morning with an electric knife into 8 wedges. Then I re-wrap the sandwich in plastic wrap and tin foil and place in the cooler until lunch time.

Nutrition Facts : Calories 27.3, Fat 0.6, SaturatedFat 0.1, Sodium 33.5, Carbohydrate 5.4, Fiber 1.3, Sugar 3.5, Protein 0.8

GIANT PICNIC SANDWICH



Giant Picnic Sandwich image

I'm always looking for fun foods to prepare for company in the summer. This delicious sandwich travels well for a picnic or get-together held the same day it is made...plus it looks as good as it tastes.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 12

1 package (16 ounces) hot roll mix
1 teaspoon milk
2 teaspoons sesame seeds
1/2 cup creamy Italian salad dressing
6 to 8 lettuce leaves
6 ounces thinly sliced fully cooked ham
6 ounces thinly sliced Genoa salami
1 medium cucumber, sliced
4 slices red onion, separated into rings
6 ounces sliced Swiss cheese
1 medium green pepper, sliced
2 medium tomatoes, thinly sliced

Steps:

  • Prepare hot roll mix according to package instructions. Pat or roll into a 12-in. circle; place on a greased 12-in. pizza pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with milk; sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer the lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half. Refrigerate until ready to serve. Cut into wedges.

Nutrition Facts : Calories 471 calories, Fat 21g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1147mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

PRESSED PICNIC SANDWICH



Pressed Picnic Sandwich image

A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated artichokes, goat cheese, and fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h50m

Yield Serves 6 to 8

Number Of Ingredients 13

3 medium red bell peppers
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 tablespoons warm water
Kosher salt and freshly ground pepper
1 loaf ciabatta (1 pound, about 6 inches wide)
1/2 cup prepared black-olive paste
4 ounces fresh goat cheese
8 ounces marinated artichoke hearts, drained
6 ounces prosciutto, thinly sliced
4 ounces spicy salami, thinly sliced
2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

Steps:

  • Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips.
  • In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside.
  • Slice bread horizontally and scoop out soft interior (reserve for another use). Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich.
  • Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. When ready to serve, slice sandwich horizontally into 6 to 8 pieces.

PERFECT PICNIC SANDWICH



Perfect Picnic Sandwich image

Fits the name perfectly, can be made and frozen in advance. Delicious change from boring usuals, and you only have to wash up one baking tray!!!

Provided by Mrs Beeton wannabe

Categories     Lunch/Snacks

Time 40m

Yield 5 serving(s)

Number Of Ingredients 8

1 medium firm aubergine, sliced into rounds
1 red pepper, sliced into strips (capsicum)
10 baby vegetable marrows, sliced into half inch thick rounds
1 slice mild cheese
10 slices bread, buttered
dried thyme
olive oil
fresh ground black pepper

Steps:

  • Put the oven on'grill'.
  • Spread the sliced marrows evenly on a baking tray.
  • Cover liberally with dried thyme, pour over some olive oil and sprinkle with pepper.
  • Leave under the grill for a 5 minutes.
  • Check if a few have a light brown colour, then using a spatula stir and turn them around a bit in the tray and return to the oven.
  • Don't let it go soggy, it should only take no more than 5 minutes on each side.
  • When the marrows are done, remove them from the tray onto a plate to cool, and put the aubergines in the same tray.
  • Again, sprinkle on thyme, pepper and olive oil.
  • Leave under the grill, turning once until done, then remove to cool.
  • The peppers goes in the same tray, peppered, thymed and olive oiled, until they are slightly charred, but still red.
  • Remove and cool.
  • To assemble: On a buttered slice of bread, layer marrow, aubergine, pepper and cheese and cover with another layer of bread.
  • **pleasenote I didn't do exact measurements as it relies on discretion, your tastes and the size of the veg.
  • Can be assembled, packed and frozen.
  • Take out on the morning required- will be perfectly fresh and ready to enjoy in an hour or two.

Nutrition Facts : Calories 161.2, Fat 1.9, SaturatedFat 0.4, Sodium 342.8, Carbohydrate 32, Fiber 4.8, Sugar 5.3, Protein 5

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