Best 2 Summer Picnic Sandwich Recipes

Calling all picnic enthusiasts! Summer is the perfect time to pack a basket and head outdoors for a delightful picnic. And what's a picnic without a delicious sandwich? This article presents a delectable collection of summer picnic sandwich recipes that are sure to tantalize your taste buds and make your outdoor gathering a memorable one. From classic favorites like the BLT and chicken salad sandwich to unique and creative options like the grilled veggie and caprese sandwich, this comprehensive guide has something for everyone. Whether you prefer a light and refreshing sandwich or a hearty and filling one, these recipes have got you covered. Get ready to elevate your picnic experience with these mouthwatering summer picnic sandwich creations.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER PICNIC SANDWICH RECIPE BY TASTY

Summer Picnic Sandwich Recipe by Tasty image

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

Ingredients

½ cup mayonnaise
⅓ cup fresh basil, chopped
¼ teaspoon salt
½ teaspoon McCormick® Garlic Powder
1 lemon, zested
1 lb sourdough loaf, boule (1 loaf)
4 slices ham
6 oz fresh mozzarella cheese, sliced
½ cup roasted red pepper
6 oz tomato, sliced
¼ cup red onion, thinly sliced
¼ cup green olives, pitted, cut in half

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

SUMMER PICNIC SANDWICH

Summer Picnic Sandwich image

Now, this is a sandwich! The smoky flavor from the grilled veggies with the spicy candied bacon is superb. Cheese, turkey, and creamy roasted red pepper aioli just make the sandwich perfect. It will be great for a picnic, football game, or any time you're in the mood for a phenomenal sandwich.

Provided by Suzanne Banfield

Categories Sandwiches

Time 1h25m

Number Of Ingredients 20

Ingredients

1 1/2 Tbsp brown sugar, firmly packed
1/4 tsp cayenne pepper
1/8 tsp black pepper, plus more as needed
8 oz sliced bacon
2 large red bell pepper
1 large zucchini, cut into 1/2-inch thick planks
1 large yellow squash, cut into 1/2-inch thick planks
1 large red onion, cut into 1/2-inch thick slices
1 Tbsp olive oil
1 tsp kosher salt, plus more as needed
2/3 c mayonnaise
1 Tbsp ketchup
1 Tbsp mustard, spicy brown
1 tsp hot sauce
2 clove garlic, minced
2 Tbsp capers
1 medium round loaf of bread, about 8-inch diameter
4 oz muenster cheese
4 sprig(s) fresh basil
8 oz sliced turkey breast

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.

Tips:

Choose flavorful bread: Use a bread with a sturdy crust and a chewy interior, such as sourdough, French baguette, or ciabatta. This will help the sandwich hold up to the fillings and prevent it from getting soggy.
Use fresh, high-quality ingredients: The better the ingredients, the better the sandwich will be. Look for ripe tomatoes, crisp lettuce, and flavorful cheese.
Layer the ingredients carefully: Start with a spread, such as mayonnaise or mustard, to help the other ingredients stick together. Then, add the protein, followed by the vegetables and cheese. Finally, top with another spread, if desired.
Press the sandwich firmly: Before slicing, press the sandwich firmly with a spatula or your hands. This will help the ingredients stay in place and make the sandwich easier to eat.
Serve immediately: Sandwiches are best eaten fresh. If you need to make them ahead of time, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours.

Conclusion:

With a little planning and effort, you can easily create a delicious and satisfying summer picnic sandwich. By following the tips above, you can ensure that your sandwich is packed with flavor and holds up well to travel. So next time you're planning a picnic, be sure to try one of these recipes. You and your friends and family will be glad you did!