Sandwiches to go for a picnic this summer


Although people may be on the move in the city – eating out and drinking in bars – more this summer than last year the late summer trip to the mountains for a hike, to the desert for sightseeing or a beach walk for a relaxing nap on the sand is always a lure to escape the newly crowded streets. And with all of that traveling to (sometimes) remote places, you might have a hard time finding great food. The solution is to always pack a good sandwich for the road, preferably one that gets better the longer you sit.

For something cold and refreshing, I love these artichoke tea sandwiches, which are tangy and shiny and descend easily between sprints to and from crashing waves.

For early morning trips, I love these mashed potato sandwiches, which serve the role of a breakfast sandwich, but without having to scramble eggs when trying to go out before sunrise.

For hotter, more filling dishes, I love these fried pork sandwiches, served with a spicy green sauce, and fried chicken sandwiches with crispy chili mayo. Both are piping hot, but ironically they taste even better when wrapped in foil for steaming, allowing them to become one with the bread the moment you unroll. packing on top of a steep rock.

And for the most classic sandwich “let it sit for a long time and it will get better and better”, there is the muffuletta. The olive and pickle salad soaks up the softness of Italian bread and mingles with cold meats and salty cheeses, becoming more tender and flavorful the longer it rests, whether it’s an hour or four. If you get lost on the way to your destination, you can relax knowing that your lunch is improving as your GPS tries to determine where you are.

Cold Artichoke Tea Sandwiches

The key to these sandwiches is serving them frozen from the fridge, so keep them there until ready to serve. And while the spongy sandwich bread works best here because it stays moist under refrigeration, you can use any type you like, or even serve the open sandwich filling over toast. If you want to make the sandwiches vegan, just use vegan mayonnaise.

Get the recipe.
Cooking time: 30 minutes.

(Ben Mims / Los Angeles Times)

Crushed Potato Cheese Sandwiches

These simple pantry sandwiches offer a hint of spice and the occasional crackle of crispy potato skin between chewy bread. Inspired by aloo sandwiches from northern India, this version replaces mashed roasted potatoes with mashed boiled potatoes. If you have fresh green peppers or cilantro on hand, chop them up and sprinkle them over the potatoes. And if you store chutneys, you can spread them on the buns as well.

Get the recipe.
Cooking time: 50 minutes.

Crushed Potato Grilled Cheese Sandwich

(Genevieve Ko / Los Angeles Times)

Fried pork sandwiches

Leftover pieces of roasted pork shoulder are pan-fried and then garnished with Peruvian pickled onions known as salsa criolla and maduros, which are sweet fried plantains. For bread, use the standard 7-8 inch long rolls for Cuban sandwiches: tubular like a French baguette, but without sharp ends. They have the chewy texture of white bread so no artisanal sourdoughs here, please. In a pinch, you can use a Kaiser roll, banh mi roll, or other feathery white bun.

Get the recipe.
Cooking time: 20 minutes.

A fried pork sandwich, to take away, with a green sauce made from coriander, jalapenos, garlic, lime juice, avocado.

(Jay L. Clendenin / Los Angeles Times)

Fried Chicken Sandwiches with Crispy Chili Mayo

You can customize this sandwich however you like as long as you keep the key elements: a soft, sweet bun, mayonnaise mixed with something spicy, a piece of boneless flat fried chicken, and some pickled vegetables. Substitute adobo for chipotles with crispy chili, try an ensaymada for bread, use leftover fried chicken at a restaurant, or double the spices with pickled jalapeños.

Get the recipe.
Cooking time: 10 minutes.

Fried Chicken Sandwich

(Mariah Tauger / Los Angeles Times)


A loaf of fluffy Italian bread is cut in half, dressed in a tangy olive salad and topped with cold cuts like mortadella and salami with lots of provolone. The oily olives help the sandwich to stick when cut into quarters. Make sure to allow enough time for it to sit and marinate to blend the flavors.

Get the recipe.
Cooking time: 1 hour.

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