Have Picnic – Will Travel

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I made this picnic for three to take on a day trip to Eastport, Maine, the easternmost city in the United States. Each container contains a personalized sandwich. There is turkey for my dad, sunflower seed butter and jelly for my mom, and deconstructed egg salad for me. We all have a nice serving of spinach and a small treat of potato chips.

The Menu:

  • Dad’s Entree: Turkey & Cheddar Sandwich with Raye’s Heavenly Jalapeño Mustard 
  • Mom’s Entree: PB&J 2.0 with a Mustardy Side Salad
  • My Entree: Deconstructed Egg Salad Sandwich
  • Treat: Potato Chips

The Containers:

  • 3 shallow ziploc containers (for the sandwiches)
  • 3 round 1-cup containers (for the chips)
  • 1 small container for the side salad
  • wax paper
  • 1 reusable fork

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The Recipes:

Turkey & Cheddar Sandwich with Raye’s Mustard:

  • 2 half-inch thick slices of Italian bread from Massimo’s
  • 1 tsp. of Raye’s Mustard
  • 2 tsp. of chopped green olive salad (jarred)
  • 5 slices of deli turkey, rolled up
  • 5-7 1/4-inch thick slices of cheddar, right off the block
  • 1-2 generous handfuls of baby spinach

Directions:

  1. Lay one slice of bread on the bottom of the container.
  2. Cut a square of wax paper. Lay it on top of the bread. This paper layer will protect the bread from the wet sandwich ingredients.
  3. Lay the rolls of turkey on top of the wax paper. Drizzle three rows of mustard across the turkey. In between the mustard rows, spread the green olive salad.
  4. Lay the pieces of cheese in rows that are perpendicular to the turkey. Overlap the cheese slices slightly end to end.
  5. Fan the spinach out neatly on top of the cheese. I like to make sure that the stems face inward, instead of poking out of the sandwich.
  6. Cut another square of wax paper. Lay it on top of the spinach, and lay the bread on top.
  7. Secure the lid container.

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Rolling the turkey is good way to keep the meat fresher, add a light texture to each bite, and improve the structure of the sandwich.

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Here, the turkey and cheese are thatched, creating a good structure inside the sandwich. Also, the layer of mustard will help keep them together.

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The sandwich is built slightly higher than the walls of the container. This is a good thing. When I put the lid on, the sandwich will be pressed (not mushed) into place. It will not slide around on the car ride, or on a walk to a picnic area.

PB&J 2.0 with a Mustardy Side Salad:

  • 2 half-inch thick slices of Italian bread
  • 2 tbs. of sunflower seed butter
  • 1 tbs. of strawberry jelly
  • 1 cup of loosely packed baby spinach leaves
  • 1 handful of pumpkin seeds
  • 1 tsp. of Raye’s Mustard
  • 1 tsp. of olive oil

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Directions:

  1. Spread a thin layer of sunflower seed butter on one slice of bread (1-2 tsp.). Spread the jelly on top. The thin layer of nut butter protects the bread from getting soggy with jelly.
  2. Spread the rest of the sunflower seed butter on the other slice of bread.
  3. Put the two pieces of bread together. Place them in the container.
  4. Lay the plastic fork on top of the sandwich, and secure the lid.
  5. Place the spinach in the separate small container. Sprinkle the pumpkin seeds on top.
  6. Make a paper cone out of a small square of wax paper. Scoop the mustard inside and drizzle in the oil. Set the cone upright in the container against one of the sides. Secure the lid.

Deconstructed Egg Salad Sandwich:

  • 2 half-inch thick slices of Italian bread
  • 1-2 generous handfuls of spinach
  • 1 tsp. of Raye’s Mustard
  • 2 tsp. of green olive salad (jarred)
  • 8-10 small dollops of Balfour Farms Red Pepper & Basil Bevre (or another soft, spreadable cheese)
  • 2 hardboiled eggs, peeled and sliced into coins

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Directions:

  1. Lay one slice of bread in the bottom of the container.
  2. Cut a piece of wax paper and lay it on top of the bread.
  3. Fan the spinach out on the wax paper, keeping the stems pointing toward the center of the sandwich.
  4. Drizzle the mustard into three rows across the spinach. In between the rows, spread the green olive salad.
  5. In rows, set the dollops of soft bevre cheese on top of the mustard and olives.
  6. Slightly overlapping the ends, make two rows of egg slices. If there are any slices leftover, form third row of egg slices in the middle and on top of the original two.
  7. Set two large pieces of spinach on top of the eggs. Cut a square of wax paper, and set it on top of the spinach leaves. Set the other bread slice on top.
  8. Secure the container lid.

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This sandwich looks top heavy, but it is quite sound. The soft cheese will anchor the first layer of eggs, and because the sandwich is taller than the container, the lid will compress the sandwich slightly and hold it in place.

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A Treat of Chips:

  • 3 cups of kettle potato chips

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Directions:

  1. Evenly divide the chips among three small containers.
  2. Secure the lids.

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On our way home, we stopped here at Roque Bluffs State Park. Earlier in the day, we ate our lunches at a scenic turnout off Route 1, watching birds and looking across the water at Canada.

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One comment

  1. Maine Loon Watcher · · Reply

    Scrumptious lunch! Love the smell, texture and taste of the sunflowernut butter! Another new food to add variety to lunch choices! Love the little wax paper holder for the salad dressing! Easy cleanup and no mess in the car!

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