Picnic Super Sandwiches – Jewish Ace

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Sandwiches are still your best bet on picnics.

I have tried to get chopped salad in big plastic containers. boiled salmon and grilled chicken, the eating of which makes a mess; And canning jars topped with grilled vegetables and quinoa. But it is a headache to draw, and leakage is a constant risk.

On the other hand, sandwiches are easy to fill and don’t require silverware, plates, or utensils. All the preparatory work is done at home – not in a park, on the beach, at a concert in the open air, or worse, on a hiking trail.

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Well-planned sandwiches are a very effective way to provide a balanced meal. The perfect sandwich contains a combination of protein (meat, fish, boiled eggs or cheese), along with vegetables, greens or fruit stacked in quality bread.

People can design a sandwich of their choice. No two diners need to eat the same set of ingredients. Leftovers, such as meatloaf and chicken strips, make great sandwiches.

Here are some tips: Tomatoes get wet in sandwiches and eat them later. For the same reason, be wise about the amount of mayonnaise, mustard, or other spreads you use. Avoid chicken or turkey nuggets that are hard to eat on the go and cause sandwiches to crack. Avoid salty foods, such as lox, that make people feel thirsty. Wrap the sandwiches in aluminum foil, which can double as a board, reducing food intake.

For a good picnic, bring along your favorite chips, fruit, cookies, thirst quenching drinks and a trash bag. Since sandwiches are an effective way to feed the outdoor crowd, the host can relax like a guest.

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

Light Smoked Turkey Sandwich | Meat

2 tablespoons light mayonnaise
¼ teaspoon dried tarragon
A pinch of fresh lemon juice
Two slices of multigrain bread
¼ pound smoked turkey, thinly sliced
4 slices of peeled cucumber
4 slices Granny Smith apples, peeled and seeded
½ teaspoon capers, drained on paper towels
2 leaves of pep lettuce, washed and dried in a salad spinner or paper towels

In a small bowl, mix mayonnaise, tarragon, and lemon juice until well combined.
Place the slices of bread on a cutting board. Spread the mayonnaise mixture evenly on one side of the two slices of bread. Starting with the first slice, lay the turkey on top of the mayonnaise, then the cucumber and apple. Scatter capers over the apples. Put lettuce on top.

Put the second slice of bread, mayonnaise, on top. With a sharp knife, cut the sandwich in half.

Nouvelle Roast Beef Sandwich | Meat

1 tablespoon light mayonnaise
1 tablespoon ketchup
½ teaspoon Dijon mustard
Half a teaspoon of garlic powder
Two slices of rye bread
½ pound thinly sliced ​​roast beef, preferably rare
1 red onion, very thinly sliced
1 pickled cornichon, thinly sliced
1 tablespoon chopped fresh dill
1 romaine lettuce leaf, cut into pieces

In a small bowl, mix mayonnaise, ketchup, mustard, and garlic powder until well combined.

Place the slices of bread on a cutting board. Spread the mayonnaise and ketchup mixture evenly on one side of the two slices of bread. Starting with the first slice, top the roast beef with the mayonnaise and ketchup mixture, followed by the red onion, pickles, and dill, and finish with the romaine lettuce.

Put the second slice of bread, with mayonnaise and ketchup on top. With a sharp knife, cut the sandwich in half.

Italian deli mozzarella sandwich | dairy

Two slices of sourdough bread
4 slices mozzarella cheese, drained on paper towels
3 pcs sun-dried tomatoes, drained and sliced
6-8 minced basil leaves
6 thin slices of yellow, red or orange bell pepper
6 pitted Kalamata olives, drained and thinly sliced
6-8 arugula leaves

Place the slices of bread on a cutting board. Place mozzarella cheese on top of a slice of bread, followed by the sun-dried tomatoes. Distribute basil leaves on the face, then pepper slices, olives and watercress. Place the second slice of bread on top. With a sharp knife, cut the sandwich in half.

Leftover Meatloaf Sandwich | Meat

1-2 tablespoons of ketchup
Two slices of white country bread
2 slices of leftover meatloaf, homemade or store-bought
3-4 slices sweet and sour pickles, drained on paper towels
2 green onions cut into thin slices
1-2 lettuce leaves cut into pieces

Place the slices of bread on a cutting board. Spread ketchup on one side of each slice of bread. On the first slice of bread, place the slices of meatloaf on top of the ketchup. Place the pickles on top of the meatloaf. Sprinkle green onions over the pickles. Place the lettuce on top of the green onions.
Lay the second slice of bread, ketchup down, on top. With a sharp knife cut the sandwich in half.

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