Tailgate Sandwich}Picnic Food

I hope you enjoyed Lisa’s guest post on fun picnic ideas and that you were inspired to have a picnic.  I know I was!

Last week we decided to have a picnic dinner and take in one of the free concerts in downtown Portland.  Our friends the Jensens joined us as well as one of Tessa’s friends.

I pulled out one of my favorite picnic recipes – Tailgate Sandwich from my Portland Palate cookbook.

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This recipe is great because you can make it the night before and just let it sit in the refrigerator.  I made it up the morning of the picnic.  I used the focaccia bread you get at Costco (comes 3 to a package).  I covered it in olive oil and some italian seasoning and baked it.  After it was cool I spread some butter, mustard and mayonnaise on it along with some turkey, ham, provolone cheese,red onion, tomato slices and cut up spinach.

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I also added a little Penzey’s sandwich seasoning.  All you do after that is wrap the whole thing up tight in plastic wrap.

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And then wrap it in a layer of foil (which I didn’t get a picture of).  Just pop it in the refrigerator and let it sit.  The flavors all meld together and it makes for a yummy sandwich.  Nothing gets soggy – that would be a problem for me with my texture issues.  The flavors are just enhanced.  I have also made it using a pesto mayo which is wonderful too.

I just popped the whole thing into the picnic basket (don’t forget a knife) along with some cut up watermelon, raspberries, strawberries and blueberries that were freshly picked.  We also had some carrot sticks and some multigrain chips with hummus and salsa.  For dessert there were chocolate chip cookies.
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We had a delightful evening with friends and good food listening to fun music!  The best part was, it was all free.  We like free fun at our house!

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What do you do for free fun in the summer?  Do you have a favorite picnic recipe to share?

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The Portland Palate

Tailgate Sandwich}Picnic Food

Ingredients

  • 1 loaf focaccia
  • olive oil
  • salt and other desired dried herbs
  • 6-8 Tbsp. butter, room temperature
  • 4-6 Tbsp. mayonnaise
  • 4-6 Tbsp. Dijon mustard
  • 1/4 lb. turkey, sliced
  • 1/4 lb. ham, sliced
  • 1 red onion, thinly sliced
  • 1/4 lb. provolone cheese, sliced
  • 1 small tomato, thinly sliced
  • 1 cup fresh spinach, shredded

Instructions

  • Preheat oven to 300 degrees
  • Season bread by brushing top of loaf with olive oil and sprinkling with salt and other seasonings Place on lightly greased cookie sheet and bake for 15-20 minutes in a 300 degree oven
  • Remove and cool
  • Slice cooled focaccia in half horizontally and spread both halves with butter, mayo and mustard
  • Layer ingredients on bottom half of bread in the following order: turkey, ham, onion, cheese, tomato slices and spinach
  • Place second half on top of layered half
  • Wrap sandwich tightly with plastic wrap, then wrap in aluminum foil
  • Refrigerate at least 8 hours or overnight
  • Cut into wedges to serve

Comments

  1. says

    What a fun evening! Your sandwiches look delicious. Don’t you just love that cookbook? Have you tried Le Pain Florentine? I have never served it cold, but it is a great one for Autumn. Thank you again for allowing me to be your guest! You are a great hostess!

  2. Susan says

    Looks like a wonderful sandwich recipe….I will definitely try that. Reading this post also brought up a problem I have….using up all of the ingredients for things I make. For example, when you bought the three pack of foccacia bread, and then only used one, what did you do with the remaining two? This frequently happens to me with fresh herbs and breads especially, and I hate to be wastefull. I am just not “creative” in coming up with additional foods to make using those ingredients, and this post made me think of that. Any ideas would be helpful! I so enjoy your blog!

    • says

      Susan, The great thing with the focaccia bread is that it freezes great. I used the one for the sandwich and put the the other two loaves back in the bag it came in and popped it in the freezer. I just pull them out one at a time to use them. I also love the focaccia bread served with spaghetti. Just cook it like with the sandwich and then slice it and serve.

  3. Melinda G says

    I enjoy fresh onions in so many recipes, like the one you have above. Maybe you don’t have trouble with slicing onions, as I do. My sinuses and eyes really react and it takes me hours to recover. I usually ask my dear husband to slice them for me. He does not get phased by the onion at all. Do you have a tried-and-true-trick to slicing them, that works for you or know of one that works for others like myself?

  4. Clark says

    This sandwich needs a new name, it has way too much spinach and not enough meat, fat, or BBQ sauce to be considered a “tailgate” food.

  5. says

    YUMMY! I want that sandwhich right now!
    I am Emily’s neighbor (the necklaces) AKA your blog Stocker (:
    {THANK YOU}
    so much for all the fabulous gifts. That is the nicest thing ever!! Can’t wait to make more notebooks! You are WAY too kind. I really appreciate it, and all your pretty things!
    Thanks again!

  6. Emily says

    Wish I could have read this earlier on Monday, it would have been perfect for our picnic at Sundance before the show. Guess we’ll have to try it in Montana next week . . .

  7. KatherineLn says

    Hi there, I know this is an old post, but I’m searching for the brand of focaccia bread that costco used to sell, but no longer carries (at least not in my local store). Have you purchased any lately, and if so could you tell me the brand name?? THANKS!

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