Picnic Basket Club Sandwich Recipes
PICNIC BASKET TURKEY SANDWICH
Plan the perfect picnic with this Picnic Basket Turkey Sandwich. This undeniably tasty turkey sandwich is exactly what your picnic basket craves.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread 1 toast slice with mustard.
- Fill toast slices with remaining ingredients.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 920 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 6 g, Protein 22 g
FRENCH PICNIC SANDWICH
Steps:
- Coat the apples in lemon juice in a small bowl to prevent browning. Split the baguette open and spread the cheese on the bottom. Place the walnuts on top of the cheese, then layer on the apple and arugula. Drizzle with honey and top with the top half of the baguette.
- Prepare up to 1 day before serving.
PICNIC BASKET CLUB SANDWICH
Stuffed with turkey, BLT and cheese, this is the sandwich you want to see in your picnic basket. Or lunch pail. Or anywhere, really.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Spread toast with mayo; fill with remaining ingredients to make 2 sandwiches.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
PRESSED PICNIC SANDWICH
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
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.
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