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.
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.
I also added a little Penzey’s sandwich seasoning. All you do after that is wrap the whole thing up tight in plastic wrap.
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.
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!
What do you do for free fun in the summer? Do you have a favorite picnic recipe to share?
The Portland Palate
- 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
- ¼ lb. turkey, sliced
- ¼ lb. ham, sliced
- 1 red onion, thinly sliced
- ¼ lb. provolone cheese, sliced
- 1 small tomato, thinly sliced
- 1 cup fresh spinach, shredded
- 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