EatrunwaychefMain Dishes

Picnic Sandwiche Recipes

EatrunwaychefMain Dishes
Picnic Sandwiche Recipes
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Oh hello you beautiful picnic sandwiches you! You and your delicious carbohydrates are all I need to complete the picnic of my dreams. Ok, and maybe just a few other things. But let's be real...who can deny that sandwiches truly make the perfect picnic food? Not I! And not Mr. RC (he is of the belief that sandwiches are actually their own food group, from which he thinks the required serving is 3-4...A DAY....obviously someone isn't scared of carbs!). When we were packing up our picnic essentials, it was without question that we knew we had to throw together a few sammies to toss in the basket. With peach, prosciutto and balsamic making up one sandwich and grilled veggies completing the other one, we ended up with two summery options to meet a variety of tastes and diet preferences. Turns out that our tastes and diet preference for the evening was to actually devour them all, but since neither of them has mayonnaise, it totally doesn't matter, right?!#thankGodswimsuitseasonisalmostover

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PEACH + PROSCIUTTO SANDWICHES

INGREDIENTS

  • Peaches, thinly sliced
  • Prosciutto
  • Arugula
  • Balsamic Vinegar (I used a blueberry infused one)
  • Goat Cheese
  • Ciabatta Rolls

INSTRUCTIONS

  1. Slice ciabatta rolls in half. Generously drizzle each half with balsamic vinegar.

  2. Layer on peach slices, prosciutto and arugula, then finish off with some goat cheese.

  3. Slice and serve. These can be made up ahead of time (although I would say no more than 6 hours)...just wrap them in wax paper and store them in the refrigerator until you're ready to eat them. Leftovers will keep for 24 hours in the refrigerator.


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GRILLED VEGGIE SANDWICHES

INGREDIENTS

  • Grilled Eggplant, Summer Squash and/or Peppers
  • Hummus (I used roasted garlic, but you can use any flavor you prefer)
  • Artichoke Spread (or other vegetable spread)
  • Arugula
  • Fresh Dill
  • Ciabatta Rolls

INSTRUCTIONS

  1. Slice the ciabatta rolls in half. Spread one side with humus and one side with artichoke (or other vegetable) spread.

  2. Layer on a few slices of grilled vegetables. Top with arugula and a sprinkling of fresh dill.

  3. Slice and serve. These can be eaten right away or made ahead of time (in fact, I thought the flavors tasted better after the sandwich sat in the fridge overnight)...just wrap them in wax paper and store them in the refrigerator until you're ready to eat them. Leftovers will keep for 24 hours in the refrigerator.

NOTES

  • To grill the vegetables, we simply sliced them thinly, brushed them with a little olive oil and then grilled them for about 5 minutes each side. If you don't have a grill, feel free to use an indoor grill pan, or roast them in the oven.