Chicken Bacon Pressed Picnic Sandwiches Food

PRESSED PICNIC SANDWICHES RECIPE

Steps:

• Use a round boule bread loaf, and a small serrated knife and cut the boulle around the side evenly.
• Rotate the loaf of bread, and cut the boule loaf in half removing the top from the bottom.
• Use your fingers and scoop out the bread from the top and bottom of the boule.
• Leave about a 1/2 inch rim around the top and bottom of the bread shells to allow the filling to be pressed flat inside the bread loaf and stay inside.
• In a small bowl, mix the olives (or olive tapenade), pepperoncinis, parsley, olive oil, vinegar, capers, and black pepper. Spread 1 cup of the olive mixture on the bread bottom.
• Next, layer all the sandwich ingredients: cheese, deli meats, spinach/lettuce spreads or toppings you like. Add the rest of the olive mixture if you have any left.
• Place the bread tops of the boulle loaf back on, and press gently down. Use plastic wrap to tightly wrap the sandwich. Wrap sandwich tightly a couple times, and cover completely.
• Place the sandwich between two baking sheets and weigh it down with some heavy objects like a large can, containers of juice, or a heavy skillet to press down the sandwich. The reason you want to do this is so it all holds together neatly in a "one hand" hold at the picnic!
• Keep in the refrigerator at least couple of hours, overnight is better as it has time to press and the flavors are better the next day.
• Use a serrated knife to cut the sandwich into 8 wedges.
• Serve with side salads like easy pasta salad, macaroni salad and cut watermelon.

CHICKEN-BACON PRESSED PICNIC SANDWICHES

Steps:

• Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
• Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
• Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
• When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.

BACON JACK CHICKEN SANDWICH

Steps:

• Preheat a grill for medium heat.
• While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
• Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
• Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

PRESSED PICNIC SANDWICH

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.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
• In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
• Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

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.