Seriously Simple Parties by Diane Rossen Worthington

Author:Diane Rossen Worthington
Language: eng
Format: mobi, epub
Publisher: Chronicle Books LLC
Published: 2012-09-10T23:00:00+00:00

italian picnic sandwich

This is my favorite summer sandwich. It’s perfect to take on a boat, to the beach, or to a tailgate party. Make up your own signature picnic sandwich with some of your favorite fillings. The loaf is wrapped in butcher or parchment paper and tied off stylishly into individual sandwiches with raffia.

serves 8

1 French or sourdough baguette

½ cup Basic Vinaigrette (page 204)

1 small European cucumber, peeled and thinly sliced

2 ripe tomatoes, thinly sliced 12 large fresh basil leaves

¼ pound thinly sliced roast turkey breast

¼ pound thinly sliced prosciutto

¾ cup marinated artichoke hearts, drained (one 6-ounce jar)

3 ounces fresh goat cheese, fresh mozzarella, or Burrata cheese, cut into bite-size pieces

1 Cut the baguette horizontally so that two-thirds of the bread is the bottom “half” and one-third is the top. Scoop out most of the soft bread inside, leaving the thick crust with only a thin layer of bread.

2 Brush some vinaigrette on the bottom half of the baguette. Top with the cucumber, tomato, basil, turkey, prosciutto, and artichoke hearts, distributing the ingredients evenly. Sprinkle with more vinaigrette and top with the cheese. Cover with the top half of the bread and press down firmly. Wrap in plastic wrap and refrigerate for at least 2 hours.

3 Remove the plastic wrap from the sandwich and wrap the loaf in butcher paper. Wrap twine or raffia tightly around the loaf at 2-inch intervals.

4 To serve, use a sharp, serrated knife to slice through the bread between the twine ties to make individual sandwiches.

party prep

The sandwich may be prepared up to 8 hours ahead, covered, and refrigerated. Take it out of the refrigerator 15 minutes before serving.

THE CLEVER COOK COULD:

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