Summer Picnic Sandwich Food

SUMMER PICNIC SANDWICH

Steps:

• 1. Heat oven to 350 degrees F. Mix the brown sugar, cayenne and 1/8 teaspoon black pepper together and set aside.
• 2. Cover a rimmed baking sheet with aluminum foil.
• 3. Set a cooling rack in the pan.
• 4. Arrange bacon slices on it.
• 5. Bake for 25 minutes. Then remove pan from oven and flip the slices.
• 6. Sprinkle with sugar and spice mixture.
• 7. Bake for another 15-20 minutes or until bacon is thoroughly cooked.
• 8. Heat grill to medium-high heat. Place whole red peppers on the grill. Cook for about 15 minutes, turning every five minutes, until skin is charred and peppers are softened.
• 9. Brush zucchini, yellow squash and onion with oil. Sprinkle with 1 teaspoon salt and a few grinds of pepper.
• 10. Cook for 3-4 minutes per side or until vegetables are tender.
• 11. When peppers have cooled, pull off most of the charred skin.
• 12. Cut each into 4 fillets.
• 13. For red pepper aioli, put 3 of the red pepper fillets, mayonnaise, ketchup, mustard, hot sauce, and garlic into a small food processor. Blend until peppers are pureed and ingredients are well mixed.
• 14. Stir in capers.
• 15. To assemble sandwich, cut bread horizontally to leave a thinner bottom and thicker top.
• 16. Pull out most of the soft dough in the top piece to make room for the fillings.
• 17. Spread red pepper aioli on the inside of both pieces.
• 18. On bottom piece, layer cheese, bacon and basil leaves.
• 19. On the top half, arrange turkey; sprinkle with salt and pepper. Add remaining red pepper fillets, zucchini, squash and onion.
• 20. Put the halves together.
• 21. Wrap snugly in foil.
• 22. Press on the sandwich with your hands to encourage the ingredients to meld.
• 23. When ready to serve, cut into 6 wedges.

PRESSED ITALIAN PICNIC SANDWICHES

Steps:

• To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (blacon top, about 10 minutes (watch closely after 5 minutes. You'll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers in to strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
• To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Place a generous layer of cold meats (4-5 over-lapping layers). Top with cooled roasted red pepper strips. Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
• Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don't have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
• Refrigerate at least 6 hours or ideally, overnight.
• When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.

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!