Layered Picnic Loaves

photo and recipe by Taste of Home

• Prep: 15 min. + chilling
• Yield: 12 Servings

• 2 unsliced loaves (1 pound each) Italian bread
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning, divided
• 1/2 pound deli roast beef
• 12 slices part-skim mozzarella cheese (1 ounce each)
• 16 fresh basil leaves
• 3 medium tomatoes, thinly sliced
• 1/4 pound thinly sliced salami
• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
• 1 package (10 ounces) ready-to-serve salad greens
• 8 ounces thinly sliced deli chicken
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

• 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 the 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 in plastic wrap. Refrigerate at least 1 hour before slicing. Yield: 2 loaves (12 servings each).

Pesto Focaccia Sandwich

Yields:  about 6 sandwiches

1 loaf of focaccia bread
1 jar of prepared pesto
½ pound thinly sliced Black Forest ham
½ pound thinly sliced roasted turkey breast
6 Provolone cheese slices
½ small red onion, thinly sliced

Cut bread in half horizontally using a serrated knife.  Spread pesto evenly over cut sides.  Layer ham, turkey, cheese and onion evenly over bottom half.  Top with remaining bread half.  Wrap in aluminum foil.  Bake at 450 for 10 minutes until warmed.  Cut into six wedges.

Open-Faced Caprese Sandwich

Ciabatta bread or Baguette

Roma Tomato

Basil

fresh Mozzarella cheese

Oil/Balsamic Vinegar mixture

 

Spread basil on bread (if using fresh basil leaves, wait). Top with cheese and broil until melted. Remove and top with fresh tomato, (this is where you add fresh basil leaves) then brush with oil/vinegar mixture

Cucumber Sandwiches

1 Cucumber

8 ounces Cream Cheese

1/2 teaspoon garlic powder

1/2 teaspoon lemon pepper

1/2 teaspoon Kosher salt

1 loaf light white bread

 

Grate cucumber and squeeze out extra juice. Mix with cream cheese and seasonings. Cut out white bread with cookie cutter and spread with cream cheese mixture

Monte Cristo Sandwich

Ingredients

1 quart oil for frying, or as needed

2/3 cup water

1 egg

2/3 cup all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

8 slices white bread

4 slices Swiss cheese

4 slices turkey

4 slices ham

1/8 teaspoon ground black pepper

1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

 

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

 

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

(from Allrecipes.com)

Easy Chicken Salad

1 pint canned chicken
1/4 cup Mayonnaise
1/8 cup sweet relish
1 tablespoon mustard
Pepper Jack cheese (as much as you like)

Combine ingredients and serve with yellow banana peppers

Ice Cream Sandwiches

1/2 cup melted butter

1/2 cup white granulated sugar

1 large egg

1 tsp. vanilla

1/2 cup flour

1/4 cup cocoa powder

1/4 teaspoon salt

4 cups vanilla ice cream, slightly softened

 

Preheat oven to 350 degrees.  Place parchment paper in a 10x15 inch pan.  Melt butter slowly stirring frequently.  Be careful NOT to let the butter boil.   Whisk together the butter and sugar.  Whisk in the egg and vanilla.  Add the flour, cocoa powder, and salt.  Stir to combine.  Pour into the pan.  Spread out (batter will be thick) until the batter reaches the edges of the pan.  Bake in the oven for 10 min.  The cake is done when it is dry to the touch and the edges start to pull away from the sides.  Remove from the oven and let cool on a cooling rack.  Gently lift the cake onto a cutting board.  Use a serrated knife to cut the cake in half.  Place one half of the cake on to a piece of plastic wrap.  Spread ice cream onto the cake.  Top with other half of cake.  Wrap tightly in plastic and then freeze for at least 2 hours, preferably overnight.  When ready to serve, slice the ice cream sandwich into serving size pieces with a serrated knife.  Enjoy!

Ham and Cheese Sliders

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise

1/3 cup miracle whip

 

Poppy seed sauce

1 Tablespoon poppy seeds

1 1/2 Tablespoons yellow mustard

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

 

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

 

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Nutty Ham and Apple Sandwiches

Ingredients

• 8 teaspoons spicy brown mustard
• 8 slices rye bread
• 4 lettuce leaves
• 1 large tomato, thinly sliced
• 4 slices cheddar cheese
• 1/2 pound fully cooked ham, thinly sliced
• 1 tart apple, thinly sliced
• 1/4 cup sliced almonds

Directions

• Spread mustard on each slice of bread. On four slices, layer the lettuce, tomato, cheese, ham and apple. Top with almonds and remaining bread. Yield: 4 servings.

Chili Lime Shrimp Sandwich

Serves four

Ingredients
1 pound cooked jumbo shrimp, cleaned and cut into large pieces
½ cup plain yogurt or mayonnaise
¼ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper to taste
1 jalapeno, diced small (optional)
2 scallions or green onions, chopped
Juice of 2 limes
2 pita breads, each cut in half or baguette slices for smaller bites
2 cups shredded romaine

Step 1 – Season shrimp with salt and pepper.
Step 2 – Mix mayonnaise/yogurt with lime juice, chili powder, garlic powder, jalapeno (if wanted) and salt and pepper in a small bowl.
Step 3 – Add the shrimp and toss with dressing.
Step 4 – Stuff each piece of pita with ¼ of the shrimp and romaine. Or serve on baguette slices.

Tuna Cruz Melt

1 can (12 1/2 ounces) water-packed tuna, drained
1 can (4 oz) diced green chilies
1 can (2.2 ounces) sliced olives
1/4 cup mayonnaise
1/2 teaspoon Lawry's Seasoned Salt
4 flour tortillas
1 cup grated cheddar cheese
1 green onion with top, chopped

In medium bowl, flake tuna. Add chilies, olives, mayonnaise, and seasoned salt; blend well. Spoon 1/4 mixture onto each tortilla. Top with equal portions of Cheese. Place on broiler pan and broil, 4 inches from heat, until cheese is hot and bubbly. Sprinkle each tortilla with green onion. Serve open-faced, or fold over soft-taco style

makes 4 servings