Need some ideas for delicious portable sandwiches? Look no further than these fantastic recipes from Paula. Grab a picnic basket, and fill it up with some creative recipes that will have your picnickers happy.
Ham and Havarti Sub Sandwich
Makes 8–10 servings
1 (1-pound) loaf French bread, halved lengthwise
Roasted Red Pepper Mayonnaise, recipe follows
3 cups fresh spinach leaves
1/2 pound thinly sliced honey ham
1/2 pound thinly sliced black forest ham
6 slices dill Havarti cheese
1. Spread cut sides of bread with Roasted Red Pepper Mayonnaise. Layer spinach, honey ham, black forest ham, and cheese on bottom half. Cover with remaining bread half, mayonnaise side down. Cut into slices to serve.
Roasted Red Pepper Mayonnaise
Makes about 1¼ cups
1 (8-ounce) package cream cheese, softened
½ cup finely chopped roasted red peppers
¼ cup mayonnaise
2 tablespoons minced fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper
1. In a small bowl, stir together all ingredients. Cover and refrigerate up to 3 days.
Tuna and Apple Sandwiches
Makes 4 servings
2 (6-ounce) cans albacore tuna, drained
1/2 medium apple, cored and diced
1/4 cup mayonnaise
1/8 teaspoon salt
8 slices toasted whole wheat bread, crusts removed
4 leaves green leaf lettuce
1. In a medium bowl, combine tuna, apple, mayonnaise, and salt. Spread evenly over 4 bread slices. Top each with lettuce. Cover with remaining bread slices. Cut sandwiches in half, if desired.
Note: Remember to remove party picks for younger children.
Herbed Chicken Salad
Makes 6–8 servings
1 1/2 cups low-fat plain Greek yogurt
1/3 cup mayonnaise with olive oil
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh tarragon
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
5 cups chopped cooked chicken breast
1/2 cup chopped Braeburn apple
1.In a large bowl, stir together yogurt and next 6 ingredients until well blended. Add chicken and apple; stir until coated. Cover and refrigerate for up to 2 days.
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