The Brandon News
Sandwich Is Perfect To Pack While It's Picnic Weather
Photo by LYNN KESSEL
This sandwich is perfect to pack for a picnic, while the weather still beckons us outdoors.
ADVERTISEMENT
Published: April 23, 2008
A slightly twisted, weathered picnic table rests quietly on the lawn within view from our back door. Nestled on top of a rug of mulch, the wooden table is staged near the edge of a small artesian spring with curtains of hanging moss and broad banana tree leaves.
I've studied that lonely gray table many times since we moved to Ruskin three months ago. I've imagined friends and family pressed together, talking and laughing, the table laden with food and wine. I love picnics.
The pleasure of dining outdoors has always been a Kessel-clan thing. The tradition started in elementary school in Minnesota. Weeks before the end of the school year, my brother, sister and neighbor pal Greg would start planning a grand finale feast. It was a big deal. No adults were admitted to this annual get-together.
We would hike a few blocks to Bush Lake with our hot dogs, Kool-Aid, bag of large marshmallows and whatever else our mothers sympathetically donated to our youthful adventure.
Choosing from several available picnic pavilions - usually selecting the most secluded with the best swings nearby - we would set up lunch and scramble to find sticks to roast the hot dogs and marshmallows.
Bellies full, we would then hike up the big hill exploring paths. We were 8 or 9, but we felt like grownups for the day.
I'm still inspired by dining alfresco, although I'm indifferent to sweet, cherry-flavored drinks and hot dogs, and more inspired by cheese, fruit, good bread and wine.
Before the sun is scorching hot and the bugs are out in droves is when I feel dining outdoors is most appealing.
Years ago, I purchased an old picnic basket at a thrift store. I keep it ready with cloth napkins, inexpensive silverware, cups and plates. All I have to do is throw the food in the basket, grab a tablecloth and the Scrabble board, and we're off.
I found a terrific source of picnic inspiration on the Web called www.abulousfoods.com. It is informative and filled with fun ideas for cookouts, barbecues and picnics, including recipes, menus, food safety tips, packing, picnic history and much more.
Want to fit more spontaneous meals eaten out-of-doors into your life? Keep it simple. I came up with this layered sandwich that includes a bell pepper and black olive relish for something a little different without much work.
PICNIC SANDWICH
The sandwich:
1 8-10 inch round loaf of bakery bread, any kind
1/4 pound sliced ham
1/4 pound sliced Genoa salami
1/4 pound provolone cheese
1 head lettuce, any kind
The relish:
1 medium red bell pepper
1 medium yellow bell pepper
1/3 cup coarsely chopped, pitted, vinegar-marinated black olives, such as kalamata
1/4 cup coarsely chopped, fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt to taste
Grill or broil whole bell peppers until charred, then seed and coarsely chop. In a small serving bowl, stir together the peppers, olives, parsley, lemon juice, olive oil and salt.
Slice the top third of the bread horizontally from the loaf; set aside. Scoop out the center, leaving a
1/2-inch shell on the bottom and sides. Line the shell with one layer of lettuce. Spoon bell pepper and black olive relish onto the lettuce. Layer the remaining ingredients in the bread shell. Close sandwich with loaf top. Using a serrated knife, cut the sandwich into wedges.
Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 286, Ruskin FL 33575-0286. Readers are encouraged to send in their favorite recipes, comments and suggestions.
ADVERTISEMENT
Advertisement
TBO.com - Tampa Bay Online Member Agreement | Privacy Statement | Work With Us
Post a comment
(Requires free registration.)
* Keep it clean
* Respect others
* Don't hate
* Don't use language you wouldn't use with your mom
* Use "Report Inappropriate Comments" link when necessary
* See Member Agreement for details