Spring Sandwich Recipes

Spring always brings with it the promise of picnics. And picnics mean sandwiches! It had been on my mind lately to invent some tasty new sandwich recipes...just for spring...and also to test some that we might serve to houseguests around the time of Max's wedding this summer. With that in mind, I set to work concocting three sandwiches that encapsulate the flavors of spring and will pack well in a picnic cooler. Recipes are below. Each makes enough for four sandwiches. Happy picnicking!

The Garlic & Herb Roast Beef Sandwich - with all the goodness of spring garlic and the fresh pop of herbs.

4 ciabatta rolls, cut in half horizontally
4.8 oz. container of Garlic & Fine Herbs Boursin cheese
1 1/4 lb. thinly sliced roast beef
1 large, ripe tomato
thin slices of red onion
baby spinach leaves

Spread Boursin cheese to the very edges of each sliced ciabatta roll. Top with all the fixings. Sandwich together and secure with a tall skewer.

Black Forest Strawberry Croissant Sandwich - a taste of springtime in sandwich form! I love the flavor meld of this sandwich...the creaminess of the cheese, the salty ham, the sweetness of the strawberries, the buttery goodness of the croissant!

4 croissants, sliced in half horizontally
small container of spreadable Brie cheese
1 1/4 lbs. of Black Forest ham
16 medium-sized strawberries, sliced
fresh lettuce leaves

Allow the Brie to come close to room temperature. Spread Brie on each croissant half. Layer generously with ham. Top with sliced strawberries and fresh lettuce. Sandwich together. Enjoy!

Citrus Marinated Chicken Sandwich - sooo fresh and delicious...like a taste of springtime in every bite!

1 baguette, sliced into 6" pieces and then in half horizontally
4 slices Muenster cheese
4 boneless, skinless chicken breasts
2 T. olive oil
1/4 c. orange juice
2 T. raw honey
1/2 t. dried orange peel
juice from 1/2 a lemon
1 t. fresh lemon thyme leaves
kosher salt
romaine leaves
Lemon Aioli Recipe (found here), OR use Stonewall Kitchen's Lemon Herb Aioli

To marinate chicken, combine: olive oil, orange juice, honey, dried orange peel, lemon juice, lemon thyme leaves, salt and pepper, and add to a large Ziploc bag with chicken breasts. Allow to marinate, refrigerated, for several hours or overnight. 

Meanwhile, prepare aioli according to recipe and refrigerate. 

Prepare a moderately hot grill and grill chicken until no pink remains. Allow to rest for 5 minutes. Slice thinly.

Spread lemon aioli evenly over baguette slices. Layer sliced chicken, Muenster cheese, and romaine leaves atop baguette. Sandwich together and secure with a tall skewer.

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