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.

TIA.

Dimitri

In article >,
"Dimitri" > wrote:

> 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.
>
> TIA.
>
> Dimitri

Ok, I'll play. :-)

Grilled portabello mushroom to start. Zucchini and/or yellow crookneck
squash slices (or any other summer squash), Romaine hearts, Pineapple
slices, thickly sliced Onions (any color), thickly sliced tomato, Jicima
maybe for some sweetness but that's a bit esoteric imho, sliced and
grilled sweet potato are also excellent. Maybe some Tomatillos or
Daikon if you want to get exotic. Hunks of bell pepper if you like
them, or I'd prefer Anaheim.

To name just a few!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Jul 17, 10:31*am, "Dimitri" > wrote:
> 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

Just don't put anything like mustard, mayo or anything else like that
on the sandwich. Have those available for each person to choose from.
>
> 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.

I like room temp fried chicken. It's a picnic classic.
>
> If possible little or no grilled eggplant.
>
> TIA.
>
> Dimitri

--Bryan

"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

Christine Dabney wrote:
> On Fri, 17 Jul 2009 10:54:07 -0700, "Bob Terwilliger"
> > wrote:
>
>
>> 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
>
> I can attest to this being very good. I made it soon after I got the
> Greens cookbook...which was a good 20 or more years ago. Its a very
> drippy sandwich though, if I remember correctly. I should make it
> again myself someday.
> It is perfect during the summer time. You need really good ripe
> tomatoes for this...
>
> Christine

Speaking of drippy sandwiches, best eaten over the sink...
Falafel sandwiches. I do them with falafel (you couldn't have
guessed that), salady stuff--mostly greens and tomatoes,
lubricated with a dressing that is heavy on lemon juice and
contains some toasted sesame oil. I like that lighter approach
better then the usual tahini approach. In a pita, of course.

--
Jean B.

"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.
>
> TIA.
>
> Dimitri
>
>


No 'herd' here but we like focaccia wedges. Easy to make ahead. I make up
a variety (roast beef, ham/Swiss, Italian, pepperoni pizza), label & freeze
for quick serving when needed. To date have only done up meat & cheese
ones. May dive into making the veggie one next.

VEGGIE FOCACCIA ... Slice off top of 10-12" round focaccia bread. Spread cut
sides with choice of sundried tomato or black olive tapenade, pesto,
cucumber-dill mayo, or flavored (onion-chive) cream cheese. Add grilled or
sautéed mushrooms, zucchini, red or sweet onions, bell peppers, etc. Season
as desired with pepper, salt, crushed basil, Italian seasonings, etc. Top
with fresh spinach & choice of mozzarella, provolone, Swiss or muenster
slices. Replace top & cut into 6-8 wedges. Wrap in no-stick foil to be
heated at the picnic on a grill till cheese melts. Can offer tomato,
lettuce, dill pickles, olives, Dijon, etc. as personal choice add ons.