Picnic Perfect

LOX NESS MUNCHSTERS

Add smoked salmon to an English tea sandwich, use bagels instead of bread, and you have a healthful, he-man sandwich.
• Bagels, regular or egg flavor, halved
• Mayonnaise
• Peeled cucumber(s), sliced
• Sweet onion, e.g. Vidalia or Texas Sweet, peeled
and thinly sliced
• Sliced, smoked salmon
• Dried dillweed

“Butter” the bagel cut sides with mayo. Arrange an even layer of sliced cucumbers on bottom halves and top with a layer of onion rings, slices of smoked salmon, a thin sprinkling of dillweed, and the bagel tops. Wrap and chill. Serve whole or cut into halves or quarters. Complete the menu with potato crisps, kosher dills, cherry tomatoes, and a dessert of fresh fruit and macadamia cookies.

DATES AND CHICKS SANDWICH

The chicken can be cooked up to a week ahead. Keep it cold, then slice it when you’re ready to make these sandwiches.
• 4 skinless, boneless chicken breast halves, pounded flat
• Salt, pepper
• 1/4 teaspoon dried thyme
• Whole pitted dates
• Butter for frying
• Honey Dijon mustard
• Large Croissants

Salt and pepper the chicken and sprinkle very lightly with thyme. Place 2-3 pitted dates across the center and roll up. Fasten with toothpicks and fry in butter until brown on all sides. Then cover, reduce heat, and cook just until the chicken is done through, about 20 minutes. Cool, wrap and chill. To proceed, cut the chicken rolls into slices. Spread split croissants generously with sweet mustard and make sandwiches with the chicken-date slices. Wrap individually and serve with baked tortilla chips, sweet pickles, deviled eggs, and celery sticks.

TUNED-UP TUNA MELTS

Because they are wrapped in foil, these hot sandwiches are easily heated in the oven. If you prefer foods with less kick, use plain Cheddar cheese and the mildest salsa. You’ll need one can of tuna for every two large or three medium sandwiches.
• Large hamburger buns or kaiser rolls from a good
bakery
• Softened butter
• Solid pack white tuna, well drained
• Salsa – hot, medium, or mild
• Pepper jack cheese, sliced

Split and butter the buns and top the bottom half with a layer of flaked tuna, a tablespoon of salsa, and slices of cheese. Top with the other half of the bun or roll and wrap in foil. Keep cold. To serve, place wrapped sandwiches on a cookie sheet, bake 15 minutes at 350 degrees and keep warm. Serve with a medley of crisp, raw vegetables.

WRAPSCALLIONS

• Flour tortillas, 8 or 10 inches
• 8-ounce package cream cheese, at room temperature
• 8-ounce can crushed pineapple, well drained
• 4-6 scallions, trimmed and sliced
• Very thinly sliced baked ham from the deli
• Squirt bottle of Dijon-style mustard

Bring the tortillas to room temperature. Using a fork, mash together the cream cheese, crushed pineapple and scallions. Spread on tortillas. Top with overlapping slices of baked ham and drizzle very lightly with mustard. Roll up, wrap in plastic, and chill. To serve, cut in each wrap in halves or bite-size chunks. Pass a box of chocolate-covered cherries around for dessert.

ROASTED PEPPER SUBS

• Large jar roasted peppers
• Sub rolls, split
• Olive oil
• 1 clove garlic, cut in half
• Thin-sliced cotto salami
• 2 strips cooked bacon per sandwich

Drain the roasted peppers and cut into strips. Brush the cut sides of the rolls lightly with olive oil and rub with the cut side of the garlic. Discard garlic. Arrange pepper strips on half the rolls, top with a layer of overlapping salami slices, and place two strips of bacon on each. Wrap in foil and chill. Serve cold, or heat wrapped sandwiches 10-15 minutes at 350 degrees. Complete the menu with potato sticks and marinated whole asparagus spears, with individually wrapped cookies or candy bars for a walking dessert.

PEARFECTLY DELICIOUS WRAPS

If you have leftover blue cheese spread, it’s delicious on crackers at cocktail time. This is a vegetarian alternative to lunchmeat sandwiches.
• Large, whole wheat tortillas
• 8-ounce package cream cheese, at room temperature
• 4-ounce package blue cheese, at room temperature
• Canned pears, well drained and thinly sliced
• Coarsely chopped walnuts

Set out the tortillas at room temperature. Mash the cream and blue cheeses together with a fork and spread on the tortillas. Top with sliced pears and sprinkle lightly with chopped walnuts. Roll up and wrap individually in plastic. Chill. Complement these tangy-sweet wraps with colorful finger foods such as baby carrots, celery sticks, pickle spears and crisp chips.

PESTO POTATO SALAD

This picnic salad can be made up to four days ahead of time. It’s a welcome burst of flavors if you’re serving bland sandwiches.
• 4 large potatoes, peeled, diced, and boiled just until tender
• 1 tablespoon red wine vinegar
• 2 large stalks celery, diced
• 3 scallions, trimmed and sliced
• Small green or red sweet pepper, diced
• 1 carton or jar prepared pesto
• Virgin olive oil

Drain the potatoes and immediately toss with the vinegar. Carefully fold in the raw vegetables, then add pesto by the tablespoon, tossing lightly, to taste. Don’t over-do the pesto. Add a tablespoon or two of olive oil to taste. Chill.

SMOKY MOUNTAIN CHICKEN SANDWICHES

One whole, boneless, skinless chicken breast, cooked, makes enough for 4 sandwiches. If you’re on a salt-restricted diet, don’t salt the chicken. The almonds, relish and mayo are all salty.
• Dark rye bread, lightly buttered
• 2 cups finely diced, cooked chicken
• 1/3 cup smoked, salted almonds, chopped
• 2 tablespoons sweet relish
• Mayonnaise

Lightly toss together the chicken, almonds and relish with enough mayonnaise to bind the mixture. Spread on buttered bread, top with another slice, cut, and wrap.