Post by chief_cook2 on Jul 10, 2005 6:45:16 GMT -6
Five Picnic Sandwiches and Inspirations - Recipe
These sandwich and wrap recipes are perfect for picnics, but they also translate beautifully to school or office lunchboxes. You can use these as springboards for your own creativity, or try the recipes as they are: there is something here for everyone, and the end results are intriguing, fun, and delicious.
Try the Scandinavian, or the French Provincial, the Southwestern or the Middle Eastern--or even the Tuscan Sun! Plus some great suggestions to get your creativity going!
1. Provincial French
Butter
Gruyere cheese, thinly sliced, or soft Brie
Radish, thinly sliced
Sprouts from sunflower seeds or peas (or mesclun, if sprouts are unavailable)
Sprinkle of Herbes de Provence (includes thyme, basil, sage, rosemary, marjoram, fennel seed, and lavender)
Split and butter a small baguette or French roll. Add other ingredients and salt and pepper to taste. This is one sandwich that is safe to make ahead: it won’t get soggy.
2. Tuscan Sun - Vegan
Leftover cooked eggplant, peppers, zucchini, and onions--or a combination
Sundried tomatoes packed in oil, drained, or fresh tomato, thinly sliced
Oil-cured olives, pitted and sliced
Minced garlic
Dried rosemary
Salt and pepper to taste
Mix all ingredients. When ready to eat sandwich, stuff pita or spread wrap or bread with filling.
Fun variation: Cut a small Italian loaf in half crosswise. Hollow out the inside of both halves with your hands, saving the soft interior bread for another use. Just before eating, stuff the loaf cavities firmly with vegetable mixture. May be cut into rounds and skewered with toothpicks to keep them together.
Non-Vegan Variation: Add some shaved Pecorino cheese.
3. Scandinavian
Havarti or cream cheese with plenty of dill
potato salad, lightly mashed
Hard-cooked egg, sliced
Thinly sliced cooked beets, patted dry
Spread bread of choice with cream cheese or Havarti. Add a layer of mashed potato salad and top with egg and beet slices. Salt and pepper to taste.
4. Southwestern - Vegan
Refried beans
Shredded cheddar or Jalapeno pepper jack (non-vegan option)
Salsa
Leftover Corn Relish Salad, with excess dressing drained off
Lettuce or mesclun greens
Spread a wrap or flour tortilla with refried beans. Top with Corn Relish Salad, a little salsa, and shredded cheese, if using. Salt and pepper to taste. Place salad greens or lettuce on top and roll wrap up. (The beans serve as a moisture barrier, so this is safe to make ahead.)
Variation: try using leftover guacamole in place of the salsa. Or simply add sliced avocado to your sandwich (with a few drops of lime juice to prevent too much discoloration). Sliced canned jalapeno pepper adds spice, too!
5. Middle Eastern - Vegan
Hummus or baba ghanouj, depending on your preference
Leftover cooked couscous
Thinly sliced cucumber and red onion
Lettuce
Salt and pepper to taste
Stuff pita with ingredients.
These sandwich and wrap recipes are perfect for picnics, but they also translate beautifully to school or office lunchboxes. You can use these as springboards for your own creativity, or try the recipes as they are: there is something here for everyone, and the end results are intriguing, fun, and delicious.
Try the Scandinavian, or the French Provincial, the Southwestern or the Middle Eastern--or even the Tuscan Sun! Plus some great suggestions to get your creativity going!
1. Provincial French
Butter
Gruyere cheese, thinly sliced, or soft Brie
Radish, thinly sliced
Sprouts from sunflower seeds or peas (or mesclun, if sprouts are unavailable)
Sprinkle of Herbes de Provence (includes thyme, basil, sage, rosemary, marjoram, fennel seed, and lavender)
Split and butter a small baguette or French roll. Add other ingredients and salt and pepper to taste. This is one sandwich that is safe to make ahead: it won’t get soggy.
2. Tuscan Sun - Vegan
Leftover cooked eggplant, peppers, zucchini, and onions--or a combination
Sundried tomatoes packed in oil, drained, or fresh tomato, thinly sliced
Oil-cured olives, pitted and sliced
Minced garlic
Dried rosemary
Salt and pepper to taste
Mix all ingredients. When ready to eat sandwich, stuff pita or spread wrap or bread with filling.
Fun variation: Cut a small Italian loaf in half crosswise. Hollow out the inside of both halves with your hands, saving the soft interior bread for another use. Just before eating, stuff the loaf cavities firmly with vegetable mixture. May be cut into rounds and skewered with toothpicks to keep them together.
Non-Vegan Variation: Add some shaved Pecorino cheese.
3. Scandinavian
Havarti or cream cheese with plenty of dill
potato salad, lightly mashed
Hard-cooked egg, sliced
Thinly sliced cooked beets, patted dry
Spread bread of choice with cream cheese or Havarti. Add a layer of mashed potato salad and top with egg and beet slices. Salt and pepper to taste.
4. Southwestern - Vegan
Refried beans
Shredded cheddar or Jalapeno pepper jack (non-vegan option)
Salsa
Leftover Corn Relish Salad, with excess dressing drained off
Lettuce or mesclun greens
Spread a wrap or flour tortilla with refried beans. Top with Corn Relish Salad, a little salsa, and shredded cheese, if using. Salt and pepper to taste. Place salad greens or lettuce on top and roll wrap up. (The beans serve as a moisture barrier, so this is safe to make ahead.)
Variation: try using leftover guacamole in place of the salsa. Or simply add sliced avocado to your sandwich (with a few drops of lime juice to prevent too much discoloration). Sliced canned jalapeno pepper adds spice, too!
5. Middle Eastern - Vegan
Hummus or baba ghanouj, depending on your preference
Leftover cooked couscous
Thinly sliced cucumber and red onion
Lettuce
Salt and pepper to taste
Stuff pita with ingredients.