July 4th is the perfect day to pack a picnic! Maybe you want something to carry and munch on as you attend some or all of the events in our area. Or you want a “main dish” for a bigger spread to enjoy as you sit on your blanket waiting for the fireworks to begin at one of our area’s fireworks spectaculars – we’ve got a few tasty choices for you.
Egg Salad Sandwich
Ingredients
- 12 hard-boiled eggs, peeled and finely grated
- 1/2 cup mayonnaise
- 1 tsp. yellow mustard
- 1 Tbsp. finely chopped dill pickle
- 1 tsp. kosher salt
- 1 tsp. fresh cracked pepper
- 10 slices white bread, crusts removed
Directions
- Combine all ingredients except bread into a large mixing bowl.
- Use the back of a fork to mash ingredients together until evenly combined and smooth.
- Generously spread a layer of the egg mixture on top of 5 of the bread slices.
- Top each with a remaining slice of bread.
- Cut sandwiches into fourths, and serve.
Chicken Caesar Salad Sandwich
Ingredients
- 3 cups shredded rotisserie chicken (from 1 chicken)
- 2 oil-packed anchovy fillets, finely chopped
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
- 1/2 ounce Parmesan cheese, grated (about 1⁄3 cup)
- 3 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 4 mini baguettes (or 1 French bread baguette cut into 4 portions), split
- 4 romaine lettuce leaves
Directions
- Place chicken in a medium bowl. Process anchovy fillets, garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender until smooth. Gradually add olive oil, and process until smooth; stir in Parmesan cheese. Pour dressing over chicken, and toss to coat.
- Stir together mayonnaise and garlic powder in a small bowl. Brush cut sides of bread evenly with mayonnaise mixture. Heat a large skillet over medium-high. Cook bread, cut side down, in hot skillet, until toasted and golden brown, about 2 minutes. Divide chicken mixture and lettuce leaves evenly among bottoms of toasted bread; cover with bread tops.
Crustless Tomato Sandwiches with Bacon Mayonnaise
Ingredients
- 4 bacon slices (about 3 oz.), finely chopped
- 1/2 cup mayonnaise
- 2 teaspoons chopped fresh chives
- 1/2 teaspoon lemon zest (from 1 lemon)
- 1/2 teaspoon kosher salt, divided
- 15 very thin white bread slices (such as Pepperidge Farms), crusts removed
- 1 large (8 oz.) red beefsteak heirloom tomato, cut into 1/4-inch-thick slices
- 1/4 teaspoon black pepper
- 1 large (8 oz.) yellow heirloom tomato, cut into 1/4-inch-thick slices
Directions
- Place chopped bacon in a small nonstick skillet over medium; cook, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels.
- Stir together bacon, mayonnaise, chives, zest, and 1/4 teaspoon of the salt in a small bowl. Spread mayonnaise mixture on 10 bread slices. Layer 5 of the mayonnaise-coated bread slices with red tomato slices; sprinkle with 1/8 teaspoon each of the salt and pepper. Top with remaining 5 mayonnaise-coated bread slices, coated side up; layer with yellow tomato slices, and sprinkle with remaining 1/8 teaspoon each salt and pepper. Top with remaining 5 bread slices.
- Cut each sandwich into 4 pieces, and serve immediately.
