Today, I have a sandwich perfect for a picnic. Before summer began I had each of my kids make a list of 10 things they each would like to do this summer. Then I sat down and scheduled at least one thing from their list for each week during the summer. Two of my 3 kids had “have a picnic at the park” on their list. We ended up having our picnic last Monday.
The menu is always the fun part for me. I did choose to keep it simple. Since it is summer, I don’t want to spend too much time in the kitchen prepping. However, I did want to make it special. I settled upon sandwiches along with red grapes, chips, and chocolate chip cookies. I made the cookies the day before with my daughter. Amazing what you can do if you have things planned out! (Yes, I am one of those people who like to plan. Spontaneity does have its place, but I love to have a plan.)
Now one thing that I really don’t like is a soggy sandwich. You have to be careful with how you make sandwiches for a picnic so you don’t end up with a soggy sandwich. There is no mayo on this sandwich. I used garlic and herb spreadable cheese. If you prefer, you can always use the spreadable onion and chive cream cheese in its place, but I must say I love the garlic and herb cheese. I also included tomatoes on the sandwiches, but those are kept separate and placed on just before eating the sandwiches. That is another key thing to prevent sogginess. To add flavor though, I marinated the tomatoes.Print
- 1–2 tomatoes thinly sliced
- 1/2 cup Italian dressing
- 6 croissants
- 1/2 (6.5 oz) container garlic and herb spreadable cheese
- 1/2 lb. thinly sliced deli ham (I used black forest)
- 1/2 pound thinly sliced hard salami, cut circles in half
- 6 slices provolone cheese, cut circles in half
- 6 leaves of red lettuce
- Place tomatoes in a small container along with Italian dressing. Place in the fridge and allow to marinate for at least 1 hour but longer is even better.
- Slice croissants in half. Spread top half of each croissant with the garlic and herb spreadable cheese.
- On the bottom half, layer sandwich ingredients beginning with provolone followed by ham, salami, and lettuce.
- Place top of croissants on each sandwich. Wrap each sandwich well with plastic wrap and refrigerate until picnic time. This can be done as early as the night before.
- To serve, unwrap sandwiches and place marinated tomatoes on the sandwiches.
Recipe adapted from Southern Living Kids in the Kitchen.