Recipe Corner – July 1, 2026

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

  1. Combine all ingredients except bread into a large mixing bowl.
  2. Use the back of a fork to mash ingredients together until evenly combined and smooth.
  3. Generously spread a layer of the egg mixture on top of 5 of the bread slices.
  4. Top each with a remaining slice of bread.
  5. 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

  1. 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.
  2. 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

  1. Place chopped bacon in a small nonstick skillet over medium; cook, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels.
  2. 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.
  3. Cut each sandwich into 4 pieces, and serve immediately.