food & dining
Super Sandwiches for Picnics
LINDA MOREL | SPECIAL TO THE JE
S andwiches are still your best bet at picnics.

I’ve tried getting fancy with chopped salads in large plastic
containers; poached salmon and barbecued chicken, which are
messy to eat; and canning jars layered with roasted vegetables and
quinoa. But they are a headache to lug, and leaking is an ever-present
danger. On the other hand, sandwiches are easy to pack and require no sil-
verware, plates or utensils. All the prep work is done at home — not at a
park, the beach, an outdoor concert or, worse yet, a hiking trail.

Well-planned sandwiches are an extremely efficient way of delivering
a balanced meal. The ideal sandwich contains a combination of protein
(meat, fish, hard-boiled eggs or cheese), along with greens, veggies or
fruit all piled on good-quality bread.

People can design their sandwich of choice. No two diners need to eat
the same combination of ingredients. Leftovers, such as meatloaf and
sliced chicken, create great sandwiches.

Here are a few tips: Tomatoes become soggy in make-ahead and eat-
later sandwiches. For the same reason, be judicious about how much
mayonnaise, mustard or other spreads you use. Avoid chunks of chicken
or turkey, which are hard to eat on the go and cause sandwiches to
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break apart. Skip salty foods, such as
lox, which make people thirsty. Wrap
sandwiches in aluminum foil, which
can double as a plate, making one less
thing to schlep.

For the well-rounded picnic, take
along potato chips, fruit, your favorite
cookies, thirst-quenching drinks and
a garbage bag. Because sandwiches are
an efficient way to feed a crowd out-
doors, the host can relax like a guest.

The ingredients below make one
sandwich. If serving more people, add
the appropriate amount of ingredients.

Light-Smoked Turkey
Sandwich | Meat
2 tablespoons light mayonnaise
¼ teaspoon dried tarragon
A squirt of fresh lemon juice
2 slices of multigrain bread
¼ pound smoked turkey, sliced thin
4 slices cucumber, peeled
4 slices peeled and cored Granny
Smith apple
¼ teaspoon capers, drained on
paper towels
2 leaves of Bibb lettuce, rinsed and
dried in a salad spinner or paper
towels In a small bowl, mix the mayon-
naise, tarragon and lemon juice, until
well combined.

Place the slices of bread on a cut-
ting board. Spread the mayonnaise
mixture evenly on one side of both
slices of bread. Starting with the first
slice, lay turkey over the mayonnaise,
followed by cucumber and apple.

Scatter the capers over the apples.

Then place Bibb lettuce over them.

Place the second slice of bread,
mayonnaise side down, on top. With
a sharp knife, cut the sandwich in
half. Nouvelle Roast Beef
Sandwich | Meat
1 tablespoon light mayonnaise
1 tablespoon ketchup
¼ teaspoon Dijon mustard
⅛ teaspoon garlic powder
2 slices rye bread
¼ pound thinly sliced roast beef,
preferably rare
1 piece of red onion, sliced very
thin 1 cornichon pickle, sliced thin
1 tablespoon fresh dill, minced
1 leaf romaine lettuce, broken into
pieces In a small bowl, mix the mayon-
naise, ketchup, mustard and garlic
powder until well combined.

Place the slices of bread on a
cutting board. Spread the mayon-
naise-ketchup mixture evenly on
one side of both slices of bread.

Starting with the first slice, place
the roast beef over the mayon-
naise-ketchup mixture, followed by
the red onion, pickle and dill, ending
with the romaine lettuce.

Place the second slice of bread,
mayonnaise-ketchup side down, on
top. With a sharp knife, cut the sand-
wich in half.

Italian Deli Mozzarella
Sandwich | Dairy
2 slices of sourdough bread
4 slices of mozzarella, drained on
paper towels
3 pieces of sundried tomatoes,
drained and sliced
6-8 basil leaves, chopped
6 thinly sliced pieces of yellow, red
or orange pepper
6 pitted Kalamata olives, drained
and thinly sliced
6-8 arugula leaves
Place the slices of bread on a
cutting board. Place the mozzarella
cheese over one slice of bread, fol-
lowed by the sundried tomatoes.

Scatter the basil leaves on top, fol-
lowed by the pepper slices, olives
and arugula. Place the second slice
of bread on top. With a sharp knife,
cut the sandwich in half.

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Leftover Meatloaf Sandwich
| Meat
1-2 tablespoons ketchup
2 slices country white bread
2 slices of leftover meatloaf,
homemade or store bought
3-4 slices of sweet and sour pickles,
drained on paper towels
2 scallions, sliced thin
1-2 iceberg lettuce leaves, broken
into pieces
Place the slices of bread on a cut-
ting board. Spread ketchup on one
side of each slice of bread. On the
first slice of bread, place the meat-
loaf slices over the ketchup. Place
pickles over the meatloaf. Sprinkle
scallions over the pickles. Place the
lettuce over the scallions.

Place the second slice of bread,
ketchup side down, on top. With
a sharp knife, cut the sandwich in
half. JE
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