Perfect Florida Picnics – Superb Sandwiches Part 1
|June 18, 2013||Posted by Melissa under Cooking, Recipes|
Sandwiches are perfect picnic foods because they’re portable, they can be hand-held, and we are only limited by our imaginations when it comes to what fillings and breads to use. Mayonnaise and mustard are great sandwich spreads, but have you doctored them up with seasonings or substituted those with your favorite salad dressing, herbed cheese spread, or even yummy Arugula Pesto?
Chef Justin has some delicious sandwich recipes that would be excellent choices to take on your next picnic. This Crispy Peppered Bacon and Avocado Sandwich with Herbed Mayo has a salty-peppery bite from bacon, a creamy richness from avocado, and a crunch from fresh sprouts.
• 6 peppered bacon slices
• 5 tablespoons mayonnaise
• 3 tablespoons fresh garlic chives, chopped
• 2 tablespoons fresh Florida dill, chopped
• 1 firm-ripe Florida avocado (8 to 10 ounces)
• 1 teaspoon fresh lemon juice
• 4 slices whole-grain bread, toasted
• 1/2 cup Florida sprouts
1. Stir together mayonnaise, garlic chives, dill, salt and pepper to taste in a small bowl.
2. Cook peppered bacon in a 12-inch heavy bottom skillet over medium heat, turning occasionally, until crispy, then transfer to paper towels and allow to drain.
3. Halve, pit, and peel Florida avocado, then slice lengthwise onto a plate. Squeeze lemon juice over avocado slices to prevent browning. Assemble sandwiches with toast, herb mayonnaise, avocado, peppered bacon, and sprouts, seasoning with salt and pepper.
For something a little heartier, these Grilled Steak Sandwiches with Arugula and Horseradish can be assembled at the picnic site because all of the ingredients are prepared in advance. Convenient and tasty!
• 1 pound Florida beef (flank or skirt steak)
• 4 rolls or 8 slices bread
• 1/2 cup plain yogurt
• 1/2 lemon, juiced
• 1 tablespoon prepared horseradish
• 2 cups Florida arugula
• Sea salt and fresh ground pepper to taste
1. Grill steak over hot coals or cook in a sauté pan until desired doneness. Chill the cooked steak in the refrigerator. Slice the chilled steak against the grain into thin strips.
2. Toast the bread.
3. In a small mixing bowl, combine the yogurt, lemon juice and horseradish. Taste the horseradish sauce and adjust seasoning with salt and pepper.
4. Assemble sandwich by layering steak, arugula and horseradish sauce on the toasted bread.
How do you like your picnic sandwiches?