LAYERED PICNIC LOAVES
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 loaves (12 servings each).
Number Of Ingredients 15
Steps:
- Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
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 LOAF DINNER SANDWICH
Steps:
- Remove a little "cap" from top of bread and remove inside crumb from inside and sides. Spread olivada inside walls of bread; sprinkle with drops of vinegar and season each side with salt and pepper.
- Layer assorted cold cuts and cheeses inside, dotting layers with more olivada and slices of red peppers, cucumbers, and artichoke hearts.
LEMONGRASS PORK PICNIC SANDWICH
This recipe is sponsored by Kohl's®️. Inspired by the flavors of a Vietnamese banh mi, this large-format sandwich is a showstopper designed for a crowd. We stuff a boule with grilled lemongrass pork, quick-pickled carrots and daikon and colorful fresh summer herbs and vegetables, then wrap it up and weigh it down to allow the flavors to marry. A couple of hours later, the pressed sandwich is ready to slice into wedges and enjoy at a picnic or party.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the pork and marinade: Whisk together the oil, brown sugar, fish sauce, soy sauce, garlic, lemongrass, ginger, shallot and 1 teaspoon salt in a large bowl. Add the pork chops and rub to coat. Cover and marinate in the refrigerator for at least 1 hour, up to overnight.
- For the pickled vegetables: Meanwhile, combine the sugar, 1 tablespoon salt and 1 1/2 cups water in a medium saucepan and bring to a simmer over high heat. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the vinegar and let cool for 10 minutes.
- Add the shallots, carrots and daikon to the saucepan and fully submerge, using a small plate to weigh them down if necessary, for at least 1 hour. (The pickled vegetables can be made up to a week in advance and refrigerated in an airtight container.)
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Remove the pork chops from the marinade and discard any excess. Grill until dark brown, charred in spots and cooked through, about 3 minutes per side. Transfer to a plate.
- For the sandwich: Slice the boule in half horizontally. Remove some of the fluffy interior from both halves and reserve for breadcrumbs or another use. Spread the cut sides with the mayonnaise and sriracha. Layer the pork chops on the bottom half and sprinkle with the Maggi seasoning. Drain the pickled vegetables and layer them on top of the pork. Top with a layer of cucumbers, then jalapeños, then tomatoes. Fill the top half of the boule with the cilantro, then carefully flip to close the sandwich. Wrap the sandwich tightly in aluminum foil and refrigerate with a cast-iron skillet on top. Add a few jars of whatever is already in your refrigerator to the skillet to help weigh it down. Let sit for at least 2 hours, up to overnight, for the flavors to marry.
- Unwrap the sandwich and let sit at room temperature for 30 minutes before serving. Cut into 8 wedges.
PRESSED PICNIC SANDWICH
A great recipe for kids to assemble - fully load a ciabatta loaf with favourites like prosciutto, artichokes, peppers, spinach and mozzarella
Provided by Donal Skehan
Categories Lunch, Main course
Time 28m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 242 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.9 milligram of sodium
SUMMER PICNIC SANDWICH RECIPE BY TASTY
Here's what you need: mayonnaise, fresh basil, salt, McCormick® Garlic Powder, lemon, sourdough loaf, ham, fresh mozzarella cheese, roasted red pepper, tomato, red onion, green olives
Provided by Griffin Bohen-Meissner
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 686 calories, Carbohydrate 67 grams, Fat 38 grams, Fiber 4 grams, Protein 23 grams, Sugar 9 grams
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