Favorite sandwich for picnic outing?
Got a party headed out for fireworks tomorrow evening, and in general, I would classify us all as 'foodies' so I need a sandwich that travels well, goes with wine and is better than average. Please tell me your favorite combination, and also what bread works best. I know the trick about putting moist ingredients in the middle so the bread doesn't get all mushy... and will modify to that end. All ideas welcome!
I like a pressed sandwich for a picnic. Doesn't fall apart the way some sandwiches might and tastes great. Of course, the sky is the limit when it comes to fillings. We like cheeses, fresh herbs, good vinegar and oil, sliced fresh vegetables, sometimes hard salamis. Once I mashed avocado with lemon juice and spread that on bread like mayo or butter. Whatever you like.
Wrap the sandwich loaf up in plastic wrap, pop it in the fridge and place a baking sheet over it. Place heavy cans on top of that. Make it several hours ahead. Remove from fridge and slice it before you leave. Easy and good.
We're finishing up ten days on Cape Cod heading back to Manhattan. Will spend the 4th on our friends' boat and my contribution to the food is going to be lobster rolls!!!!! So it's just lobster with mayo (I add a little lemon juice also), s&p. When ready to eat grill the buttered buns and pile on the lobster. But, of course, most of us don't have good, fresh and affordable lobster available, do we? Boo hoo.
Similar to Fern's post I suggest a pressed sandwich using a good sturdy baguette filled with roasted red peppers that you've made a day ahead and covered with a good extra virgin olive oil and crushed red pepper flakes (and minced garlic if you're so inclined). Layer the red peppers, fresh basil leaves, lots of arugula, mozzarella or provolone or even chevre, and roasted onions. Use the flavored oil from the peppers to brush on both sides of the baguette before adding the fillings. Wrap tightly, press if desired, and refrigerate for a couple of hours. slice and wrap the individual slices to carry to your picnic. Add prosciutto if you'd like some meat, but the arugula, peppers and basil all have so much flavor that you won't miss the meat.
Well mine is similar to janniecooks' but I like my baguette grilled first and then I spread it with pesto on both sides and fill it with a mild brie, lots of good prosciutto and a crisp lettuce. I don't eat raw tomatoes but have been told it is even better with them.
Here is a poached chicken sandwich recipe I've been meaning to try:
It has a spread that is made from pureed almonds, cilantro, mayo, sour cream, peppers (optional in my case) and lime juice.
It was the spread that people who reviewed the recipe really liked, and I think it would mesh with a lot of the other ideas from posters here. Could make a sandwich a little different and special.
Mary Ann Esposito's Stuffed Italian Sandwich page 124 Ciao Italia
1 cup oil cured Sicilian Olives, chopped
1 cup Kalamata Olives, chopped
3 Anchovies, packed in oil
½ cup marinated artichoke hearts, drained
½ cup marinated whole Pimentos, drained
2 cloves minced garlic
½ cup mixed, chopped fresh basil, parsley & fennel leaves
1 tablespoon extra-virgin olive oil
½ pound Genoa salami, thinly sliced
½ pound prosciutto, thinly sliced
½ pound capicola, thinly sliced
½ pound mozzarella cheese, sliced
½ pound provolone cheese, sliced
One Two Pound Loaf (9 to 10 inch diameter) Italian Bread
Place the olives, anchovies, artichokes, and pimentos in a food processor and pulse to coarse chop.
Transfer the mixture to a bowl, add the garlic, herbs, and olive oil, and mix well. Cover the bowl and let this salad marinate at room temperature for one hour.
With a bread knife cut 1/2 inch slice off the top of the bread and set aside. With your fingers, hollow out the inside "crumb" of the bread, leaving a 1/2 inch wall and base. Reserve the crumbs for another use.
Place half of the marinated salad in the hollowed out bread, spreading it as evenly as possible. Then place alternating layers of the meat and cheeses on top of the salad until all of the ingredients are used. Press down on each layer with your hand as you add it. Spread the remaining salad evenly on top of the last layer. Replace the bread top. Wrap the loaf tightly in foil and place a 3# weight on top. Refrigerate the loaf for at least 6 hours, or over night.
Remove the weight and foil, cut the loaf into wedges, and serve.
i vote for the stuffed sandwich, for sure. and mary ann esposito's recipe sounds great! i'd add some mortadella, too! and the pepper "sandwich toppers," like these b&g products: a little hot and a little sweet, but so flavorful: http://www.bgfoods.com/bgcondiments/b...
i'd skip the fennel leaves, and roast some fennel seed and steep it in the oil to flavor it. or just grind it and add it to the oil as dressing. also, i'd add some crushed dried oregano, certainly, in the dressing.
Sub your mortadella for some proscuittini (peppered ham) and see you at the picnic! I love those pepper rings, too. Though what I usually keep on hand are pepperoncini. Back when we used to "beach it," my girlfriend and I ALWAYS made salami, proscuittini, provolone and pepperoncini on hard rolls. I really like all variations of a good Italian combo no matter what the season!