Picnic Mediterranean Sandwich Recipe 455

PICNIC MEDITERRANEAN SANDWICH RECIPE - (4.5/5)

Steps:

• Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate. Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.

MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH

Steps:

• Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
• Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
• Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
• Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

PRESSED PICNIC SANDWICH

Steps:

• Ask an adult to slice the ciabatta loaf in half lengthways and heat the oven to 200C/180C fan/gas 6.
• Put the ciabatta loaf halves, crust-side down, on a large baking tray and drizzle with a little olive oil. Pop them in the oven for a few mins until just golden and lightly toasted.
• Put the olive oil, balsamic vinegar, garlic and mustard in a bowl, then whisk them together with a fork.
• Remove the toasted ciabatta halves from the tray and drizzle the bottom slice with about half of the dressing.
• Arrange the rest of the ingredients in layers. Start with a large handful of baby spinach, then a few artichoke hearts.
• Next add the slices of pepper, the prosciutto, basil, mozzarella and, finally, the red onion.
• Drizzle over the rest of the dressing and pop the other slice of ciabatta on top.
• Press down on the sandwich to squash all the layers together.
• Wrap the sandwich in baking parchment and tie it together with a couple of pieces of string.
• Place a heavy baking tray on top of your sandwich and top it with weights or loaf tins filled with baking beans. Pop it all in the fridge overnight or until you are ready to eat it. Cut and serve in slices for the perfect picnic snack.

SUMMER PICNIC SANDWICH RECIPE BY TASTY

Steps:

• Mix together mayonnaise, basil, salt, McCormick® Garlic Powder, and lemon zest in a small bowl. Set aside.
• Cut off the top of the sourdough loaf and set aside. Use your fingers to pull out the bread inside to create a bowl. (Save the inner bread for making bread crumbs). Spread the basil-garlic spread along the inside of the bread and on the inside of the bread lid.
• Begin layering ingredients inside the bowl. Start with 2 slices of ham. Cover with fresh mozzarella slices. Make sure to create an even layer that fully covers the inside of the mozzarella slices. Make sure to create an even layer that fully covers the inside of the bread bowl. Top with a layer of roasted red pepper slices, another 2 slices of ham, and a layer of tomatoes.
• Sprinkle the tomatoes with salt and pepper. Scatter red onion and olives on top. Place bread lid on the sandwich to close.
• Wrap the sandwich in plastic wrap. Place a heavy pot or large can on top of the sandwich and let sit for 2 hours. Unwrap, slice, and serve!
• Enjoy!

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.