Picnic Loaf Dinner Sandwich Recipes

PICNIC LOAF DINNER SANDWICH

Steps:

• Remove a little "cap" from top of bread and remove inside crumb from inside and sides. Spread olivada inside walls of bread; sprinkle with drops of vinegar and season each side with salt and pepper.
• Layer assorted cold cuts and cheeses inside, dotting layers with more olivada and slices of red peppers, cucumbers, and artichoke hearts.

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!

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.

LAYERED PICNIC LOAVES

Steps:

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.