I have a little obsession with picnics. Lately I’ve been making the perfect picnic sandwiches to take along with us to the park so I wanted to share with you how to make the perfect picnic sandwich.
First start with a high quality baguette. I chose a seeded baguette from Crumb Brothers, a favorite local bakery of our (you can find them at the Farmers Market).
Second, chose a good spread. We made an olive almond tapenade, which was a perfect starting point to yummy flavors in this sandwich. Next, I visited one of my favorite local markets, Caputo’s and asked them what meat and cheese would go well with an olive tapenade. They suggested a Spanish Serrano ham, and a mild goats milk cheese called Cabra Blanca. The cheese and ham didn’t compete with the strong flavor of the almonds but complimented it well. Don’t be shy to ask your local deli for suggestions on meat and cheese.
Next, I placed one layer of cheese (it was cut pretty thick) then two layers of serrano. Serrano ham is a spanish dry cured ham from the sierras or mountains. It’s packed with flavor, being that it’s dried but it’s not overly salty like a salami might be, so it doesn’t compete with the salty olives but packs a good boost of rick pork flavor.
Finally, fold back up the sandwich, slice it in half or thirds, depending on how big of a sandwich you want, and wrap in wax paper. Using kitchen string (or any string you have laying around) to tie up the sandwich and pack it into your bag or picnic basket.
Fruit and chocolate are also good company on a picnic. We brought some fresh cherries along and a big jug of water. It was the perfect casual evening, playing with Everett out on a big blanket, snacking on cherries and biting into the most perfect sandwich that I’ve ever made. Before the weather gets cold, we plan on many more similar evenings!
This perfect picnic sandwich is loaded with ham, cheese and olive tapenade.
- 1 high quality baguette
- 6 ounces Spanish serrano ham,
- 4 ounces white goats milk cheese (I used Cabra Blanca from Caputos Deli)
- 1/4 cup almond olive tapenade
Slice the baguette in half lengthwise, leaving a slight connection at the end of the bread. Spread tapenade onto the bottom half of the sandwich. Place on layer of cheese then two layers of meat onto the bread. Fold the sandwich back up, then wrap with wax paper and tie with kitchen string.