"Dimitri" > wrote in message
...
>A week from Sunday we're having BYOE picnic for extended family.
>
> Our heard will be 14 including 5 little ones.
>
> I want to make a "Giant French loaf grilled veggie" sandwich
>
> I could just wing it but I was wondering if anyone had any great recipes
> for a sandwich or any other veggie picnic dish.
>
> I am planning on some cold fried or roast chicken as well.
>
> If possible little or no grilled eggplant.

I've posted this before; it's from the _Greens_ cookbook. It's superb picnic
fare. I'd imagine you could use grilled portobello mushrooms and grilled
squash in place of the artichokes and cucumber:

Pan Bagnat

Basil Vinaigrette (recipe below)
1 large or 2 medium tomatoes
1 cucumber, peeled, seeded, and diced
Several inner stalks of celery, diced
4 scallions, white parts only plus a few greens, minced
4 to 6 marinated artichoke hearts, quartered and roughly chopped
1 large red bell pepper, grilled, peeled, and sliced
15 to 20 Niçoise olives, pitted and chopped
3 tablespoons pine nuts, pan roasted until lightly browned
4 ounces fresh or smoked mozzarella cheese, sliced
1 loaf ciabatta

Prepare the vinaigrette and set it aside.

Cut the cores out of the tomatoes, slice them in half horizontally, and
gently squeeze out the seeds and juice. Chop them coarsely into pieces
about 1/2 inch square. [BOB'S NOTE: I just core and chop the tomatoes; I
*like* the seeds and juice.]

Combine the tomatoes with the other vegetables and the pine nuts, and dress
with the vinaigrette. Taste and adjust the seasonings.

Cut off the top third of the loaf. Pull out the soft bread inside and save
it for bread crumbs. Take care to leave the bottom of the loaf intact.
Layer the vegetables and the cheese in the hollowed loaf and replace the
top. Press the sandwich between two sheet pans, then wrap and let it sit
for about an hour, so the flavors can mingle.


Basil Vinaigrette
1 cup basil leaves (loosely packed), roughly chopped
2 cloves garlic, roughly chopped
6 tablespoons virgin olive oil
2 tablespoons Parmesan or Romano cheese, freshly grated
1 tablespoon red wine vinegar
Salt
Pepper

Purée the basil and garlic in a blender with the olive oil. Scrape it into
a bowl, add the cheese, then add the vinegar, salt, and pepper to taste.

Bob