Recipe Requested Cold sandwich ideas for picnics

[NameAlreadyTaken]

Anyone got any suggestions for killer sandwich / baguette / wrap combinations?

So let me set the scene:
I’ve got to cater for a family party in summer where everything has to be brought in eskies (cold storage), but I don’t want it to be the old boring mediocre cheese and ham. So looking for cold sandwich / baguette / wrap combination suggestions that are your favourites. Not interested in a dainty cucumber finger sandwich, these need to satiate, so was hoping to load them up.

All recommendations (and any pics you might have) welcome!

Thanks in advance.

 

[McMan]

--Some version of a Muffaletta is perfect for a picnic--stores well and gets better the longer it sits.
Add giardiniera to the olive salad, though, for this recipe:
https://www.bonappetit.com/recipe/the-muffulettaThis one veers into Italian sub territory (not necessarily a bad thing, though a pretty non-commital recipe):
https://www.seriouseats.com/classic-new-orleans-muffuletta-recipe
--Pan Bagnat is another one that gets better as it sits:
https://www.bonappetit.com/recipe/pan-bagnat-healthyish
--Baguette, pepper salami, cornichon

--Banh Mi

 

[riba]

Porcetta+provolone+pickled rapini = winner

 

[NameAlreadyTaken]

--Some version of a Muffaletta is perfect for a picnic--stores well and gets better the longer it sits.
Add giardiniera to the olive salad, though, for this recipe:
https://www.bonappetit.com/recipe/the-muffulettaThis one veers into Italian sub territory (not necessarily a bad thing, though a pretty non-commital recipe):
https://www.seriouseats.com/classic-new-orleans-muffuletta-recipe
--Pan Bagnat is another one that gets better as it sits:
https://www.bonappetit.com/recipe/pan-bagnat-healthyish
--Baguette, pepper salami, cornichon

--Banh Mi

Wow. I’ve got to try making one of those. Ive got a bit to learn there, never made an olive salad before.

 

[NameAlreadyTaken]

Porcetta+provolone+pickled rapini = winner

Looks amazing. I had to look up what pickled rapini is. That’s going to be interesting to source. Is it crunchy?

 

[riba]

Looks amazing. I had to look up what pickled rapini is. That’s going to be interesting to source. Is it crunchy?

Just a little bit. It adds some acidity (and a hint of bitterness). The crackling adds the crunch.

But a good pickle and proper lettuce would also float my boat

 

[user 16756]

Personally I like Jambon-Beurre, or if you want something in that direction that's a bit more familiar to Americans add gruyere, or a Caprese

 

[HumbleHomeCook]

This is perfect Cuban territory. It's even okay to squish them.

 

[HumbleHomeCook]

Is build-on-site an option?

If so, wraps would work nice. Boil up a bunch of orzo and stir in some olive oil so it doesn't stick. Some deli meats like salami, ham, turkey, etc. Some cheeses. Sliced cucumber, radish, carrot, pickled onions, etc. A couple spreads and maybe a squeeze bottle of olive oil and vinegar.

It could all go in containers/packages and just be put out at the time of service. People could build their own wraps. Then there's no worries of the wraps unwrapping or all the time to pre-make each one.

 

[chefwp]

Make a mornay sauce with lots of dijon and gruyere, use that as a spread on baguette or other sturdy bread with ham and dill pickle slices. You could also go open face, spread the mornay, lay down a layer of pickle, then ham, then sprinkle more gruyere, get them brown and bubbly under a broiler, pack them up once cool with deli paper and serve cold. Sort of a modified Croque Monsieur...

As an aside, this is great to do at home with croissants too, I wrap them in foil and heat them in a toaster oven, but they would disintegrate trying to pack these for later I think...

 

[chefwp]

compound mayos and compound butters are your best friends when trying to make things more interesting.

chipotle mayo
Peruvian aji mayo
curry mayo (here I use just enough lemon or lime juice to completely saturate a nice amount of curry powder, and then mix in mayo, use more curry than you would think), family loves this with bratwurst and as a spread for turkey Reubens too.
roasted garlic honey butter with Japanese togarashi mixed in
and etc...

 

[SwampDonkey]

Cuban or Muffuletta were first to come to my mind here as well.

If you want to cheat, Central Grocery out of New Orleans sells theirs and it is reaaal nice.

https://louisianapantry.com/product...6oa_8GRsaqNpvQli7dSo_oWVQnQcr5BBoC_8QQAvD_BwE

 

[NameAlreadyTaken]

Make a mornay sauce with lots of dijon and gruyere, use that as a spread on baguette or other sturdy bread with ham and dill pickle slices. You could also go open face, spread the mornay, lay down a layer of pickle, then ham, then sprinkle more gruyere, get them brown and bubbly under a broiler, pack them up once cool with deli paper and serve cold. Sort of a modified Croque Monsieur...

As an aside, this is great to do at home with croissants too, I wrap them in foil and heat them in a toaster oven, but they would disintegrate trying to pack these for later I think...

Interesting.
Yeah croissants won’t travel well, but I’ll have to give that a try at home one day.

 

[NameAlreadyTaken]

Is build-on-site an option?

If so, wraps would work nice. Boil up a bunch of orzo and stir in some olive oil so it doesn't stick. Some deli meats like salami, ham, turkey, etc. Some cheeses. Sliced cucumber, radish, carrot, pickled onions, etc. A couple spreads and maybe a squeeze bottle of olive oil and vinegar.

It could all go in containers/packages and just be put out at the time of service. People could build their own wraps. Then there's no worries of the wraps unwrapping or all the time to pre-make each one.

Build on site is a possibility, so I might be able to make that work, as long as everything fits in the two eskies that I’ve got.

 

[NameAlreadyTaken]

compound mayos and compound butters are your best friends when trying to make things more interesting.

chipotle mayo
Peruvian aji mayo
curry mayo (here I use just enough lemon or lime juice to completely saturate a nice amount of curry powder, and then mix in mayo, use more curry than you would think), family loves this with bratwurst and as a spread for turkey Reubens too.
roasted garlic honey butter with Japanese togarashi mixed in
and etc...

Great ideas, thanks!

 

[NameAlreadyTaken]

Cuban or Muffuletta were first to come to my mind here as well.

If you want to cheat, Central Grocery out of New Orleans sells theirs and it is reaaal nice.

https://louisianapantry.com/product...6oa_8GRsaqNpvQli7dSo_oWVQnQcr5BBoC_8QQAvD_BwE

Oh right. Let me check that out. I’ll have to see what is available here in Australia, otherwise aim to make a simulated version with what’s available. I was researching a bit last night and there seems to be a number of different ingredients and recipes for olive salad. Any suggestions on what must have inclusions are (except for olives)?

 

[btbyrd]

Designed to be squished.

 

[SwampDonkey]

Oh right. Let me check that out. I’ll have to see what is available here in Australia, otherwise aim to make a simulated version with what’s available. I was researching a bit last night and there seems to be a number of different ingredients and recipes for olive salad. Any suggestions on what must have inclusions are (except for olives)?

I prefer mine to be on the more tangy side to counteract the fat of the pork. These ingredients look about right...I'd definitely suggest Kalamata over standard black. If you need to bulk out the recipe some, green olives with the pimento-stuffed middle are a great option and common in most recipes.

 

[NameAlreadyTaken]

I prefer mine to be on the more tangy side to counteract the fat of the pork. These ingredients look about right...I'd definitely suggest Kalamata over standard black. If you need to bulk out the recipe some, green olives with the pimento-stuffed middle are a great option and common in most recipes.

View attachment 258758

Awesome. Thanks. I’ll have to see what I can find locally.

 

[M1k3]

If you have access to great tasting tomatoes, a caprese sandwich with pesto is quite delicious. Add some good balsamic vinegar

 

[NameAlreadyTaken]

If you have access to great tasting tomatoes, a caprese sandwich with pesto is quite delicious. Add some good balsamic vinegar

That’s a good idea.
Done in a crusty ciabatta or equivalent to soak up the juices?

 

[M1k3]

That’s a good idea.
Done in a crusty ciabatta or equivalent to soak up the juices?

Yeah, something with a little crusty/structure. Even a crusty baguette.

 

[nopomo]

I like sabich maybe more than it deserves to be liked.

 

[Gshep91]

If you have access to great tasting tomatoes, a caprese sandwich with pesto is quite delicious. Add some good balsamic vinegar

The key here is the great tomatoes. Store bought stuff, especially here in the US, is awful and has no flavor

 

[M1k3]

The key here is the great tomatoes. Store bought stuff, especially here in the US, is awful and has no flavor

Definitely. A night and day difference.

 

[NameAlreadyTaken]

I like sabich maybe more than it deserves to be liked.

Now that’s a good idea, and I do already have some Amba I made recently.
How does it go if it’s not eaten immediately?

 

[NameAlreadyTaken]

The key here is the great tomatoes. Store bought stuff, especially here in the US, is awful and has no flavor

Yeah agreed. Same here in Australia, even the hydroponic ones haven’t got much flavour.
Easy enough to find a farmers market or equivalent during summer though. Should be do-able.

 

[rickbern]

I like to make a sausage and broccoli rabe sandwich. Like the idea that vegetables and meat get equal billing. Putting cheese on it which many blog recipes call for is an abomination. It’s simple and, with the right sausage, perfect.

https://lidiasitaly.com/recipes/sausage-broccoli-rabe-sandwich/
Bonus

Here’s another interesting idea from her. Sounds right up your alley

https://lidiasitaly.com/recipes/italian-beef-sandwich/

 

[NameAlreadyTaken]

I like to make a sausage and broccoli rabe sandwich. Like the idea that vegetables and meat get equal billing. Putting cheese on it which many blog recipes call for is an abomination. It’s simple and, with the right sausage, perfect.

https://lidiasitaly.com/recipes/sausage-broccoli-rabe-sandwich/
Bonus

Here’s another interesting idea from her. Sounds right up your alley

https://lidiasitaly.com/recipes/italian-beef-sandwich/

Sounds good. I’ll check them out!

 

[rickbern]

Also, you didn’t ask, but I think this is a great classic coleslaw, at least from an American point of view.

https://www.seriouseats.com/creamy-cole-slaw