Make Ahead Ham And Caprese Picnic Sandwich Recipes

MOM'S PERFECT SUB SANDWICH

Steps:

• Stir together the oil, vinegar and salt and pepper to taste.
• Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

PRESSED ITALIAN PICNIC SANDWICH WITH OLIVE RELISH

Steps:

• Stir together the celery, garlic, olives, parsley, olive oil and Italian seasoning in a medium bowl.
• Put the bottom half of the ciabatta on a work surface. Arrange half of the cheese on the bread, then top with the salami, turkey, ham and mortadella. Top the meat with the remaining cheese and the olive relish. Cover the sandwich with the top of the ciabatta.
• Wrap the sandwich tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top of the sandwich and weigh it down with a few large cans or a heavy skillet. Refrigerate the sandwich for at least 4 hours and up to 8.
• When ready to serve, unwrap the sandwich and cut into 6 to 8 pieces

BAKED PICNIC HAM RECIPE - (4.4/5)

Steps:

• Preheat oven to 350º F. Line a 2-inch deep roasting pan with aluminum foil. Place the whole pork shoulder package in the pan. Carefully cut the outer plastic packaging and remove it entirely, discard. Remove any other packing materials that might be included. Leave the netting on the meat, do not remove at this time. Place the meat skin side up in the pan. Add one cup of water to the pan. Cover the meat with aluminum foil. Place in oven on middle rack. Meat should cook about 18-22 minutes per pound of weight. In a small bowl, add the light brown sugar. Add yellow mustard and a few tablespoons of the juice from the sliced pineapples. Stir until it forms a thick paste. About 45 minutes before the pork should be done, remove the pan from the oven and remove foil. Reduce the oven heat to 250º F. Carefully cut away the netting from around the meat. It may stick in some places so be careful.Using tongs and a knife, carefully remove the layer of skin and fat from the meat. Set aside. Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again. If using cloves, place one clove in each of the squares made from the cuts. Drizzle half of the glaze over the cooked meat. Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top. Return the meat to the oven, uncovered and bake for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º F. EXTRA GLAZE: OPTIONAL I decided to add some extra glaze to my ham, it's not necessary, just a matter of preference. Remove the toothpicks, pineapple and cloves. Spread a thin layer of mustard all over the baked shoulder. Sprinkle an even coating of brown sugar on top of that. Set your oven to BROIL. Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it's a nice brown color. Sugar should be melted but don't let it burn. Oven temperatures will vary so, keep a close eye on it during this final step. Remove from oven and let stand for 5-15 minutes before carving. Serve warm and enjoy!

SMOKY CAPRESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes.
• Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes.
• Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl.
• Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top; sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top; sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately.

CAPRESE SANDWICH

Steps:

• Salt the tomatoes and layer on the bottom piece of bread with the mozzarella and basil. Drizzle with Basil Oil. Top with the remaining piece of bread. Slice into portions.
• Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.

HARVEY HAM SANDWICHES

Steps:

• Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.
• Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.

HAM AND CHEESE PICNIC BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
• Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.