The Tailgate Sandwich is perfect for a picnic in the park or any occasion when you need sandwiches for a group.
Last week we decided to have a picnic dinner and take in one of the free concerts in downtown Portland. I pulled out one of my favorite picnic recipes, the Tailgate Sandwich from my Portland Palate cookbook. It is the perfect make ahead sandwich for such an adventure.
I prepared the sandwich the night before and let it sit in the refrigerator. Costco has a great 3 pack of focaccia bread that I love to use with this recipe. 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. 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, I would never recommend a soggy sandwich! But the time in the fridge enhances all of the flavors. I have also made the Tailgate Sandwich using a pesto mayo as well. It was wonderful!
When we were ready to go, I popped the whole thing into the picnic basket. Don’t forget a knife to cut your sandwich with! Add some fruit, carrot sticks and multigrain chips with hummus and salsa to the basket and you have a pretty wonderful picnic . And chocolate chip cookies for dessert never hurt either.
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?
Tailgate Sandwich Recipe
- 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
- 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
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