Our Picnic Sandwich Recipes will help you create a variety of sandwiches that are ideal for eating outdoors, particularly during a picnic. These recipes often include fresh, flavorful ingredients and can be tailored to suit a wide range of dietary preferences, whether you're after something light and healthy or a sandwich that's a bit more indulgent.
Picnic Sandwiches
You can easily add a twist of fun and nutrition to your picnic basket, exploring these recipes as a tasty adventure. You may lookout for combinations that not only taste amazing but also contribute positively to their diet. Relish the idea of discovering new, unique recipes like avocado and turkey clubs or grilled vegetable and hummus wraps, making their outdoor meals both a delicious and nourishing experience and surely thank me later.
Smashed Chickpea Salad Sandwich
Ingredients
One 15-ounce can chickpeas, rinsed and drained
1 celery stalk, diced
2 or 3 tablespoons mayonnaise or Greek yogurt
1 or 2 teaspoons spicy brown mustard (or any mustard)
Freshly squeezed lemon juice, as needed
Kosher salt and freshly ground black pepper, to taste
1 teaspoon crushed red pepper flakes, plus more as needed
Pickled pepperoncini or pickled jalapeños, sliced, as needed
Toasted sliced bread, for serving
1 or 2 scallions, thinly sliced (or a few chives, chopped)
Flaky salt, as needed
Avocado Egg Salad Sandwich
Ingredients
8 large eggs
⅓ cup mayonnaise
⅓ cup plain Greek yogurt
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
1 tablespoon white wine vinegar
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
2 tablespoons capers
3 celery stalks, diced
1 bunch green onions, thinly sliced
1 avocado, diced
8 slices whole-grain bread
1 large tomato, thickly sliced
4 large leaves Bibb lettuce
Pressed Italian Picnic Sandwiches
Ingredients
Pesto
- 2 cups fresh basil leaves loosely packed
- 3 cloves garlic
- ½ cup grated Parmesan cheese
- ⅓ cup olive oil
- ¼ cup pine nuts
Sandwiches
- 1 large or 2 small loaves focaccia
- 1 pound deli sliced chicken breast
- ½ pound deli sliced salami
- ¼ cup sun-dried tomatoes
- ¼ cup sliced olives
- ¼ cup pepperoncinis
- 2 roasted red bell peppers roughly chopped
- 16 oz. fresh mozzarella sliced
Focaccia Sandwich
INGREDIENTS
- 1 piece focaccia bread (3inch X4inch piece)
- 2 tablespoon basil pesto better homemade
- 2 slices mortadella or ham
- 2-3 slices salami
- 25g/1 oz sliced fresh mozzarella
- 1 roasted pepper from a jar of artichokes
- 1 handful of arugula/rocket
Roasted Eggplant Sandwich
INGREDIENTS
- 1 globe eggplants (1 pound), peeled and cut into ½ inch round slices
- Kosher salt
- ¼ cup olive oil
- 1 cloves garlic, grated
- ½ teaspoon dried oregano
- ¼ teaspoon red chili flakes
- 1 12–ounce jar of roasted red bell peppers, drained
- 4 ciabatta rolls, sliced in half horizontally
- 4 slices provolone cheese
- 1 cup arugula
- Juice of ½ fresh lemon
- Whole grain mustard
Cucumber Sandwich
Ingredients
- 2 ounces cream cheese, at room temperature
- 1 tablespoon low-fat plain Greek yogurt
- 1 tablespoon sliced fresh chives
- 1 tablespoon chopped fresh dill
- ¼ teaspoon ground pepper
- 2 slices whole-wheat sandwich bread
- ⅓ cup thinly sliced English cucumber
Veggie & Hummus Sandwich
Ingredients
- 2 slices whole-grain bread
- 3 tablespoons hummus
- ¼ avocado, mashed
- ½ cup mixed salad greens
- ¼ medium red bell pepper, sliced
- ¼ cup sliced cucumber
- ¼ cup shredded carrot
Picnic Loaf
Ingredients
- 400 g Crusty loaf, I use Tiger bread.
- 240 g Mixed charcuterie, I chose salami and cheese mix.
- 4 teaspoon Green pesto
- 250 g Buffalo mozzarella balls, 2x 125g packs.
- 170 g Grilled peppers in sunflower oil, In a jar.
- 90 g Salad leaves, Pre-prepared bag.
- Sea salt
The Best Brie Cheese Sandwich With Apple And Fig Jam
INGREDIENTS
- 1 fresh baguette
- butter
- ¼ cup fig jam
- 10-12 slices granny smith apple
- 6-8 slices prosciutto
- 6-8 slices brie cheese
- salt and pepper
Eggplant Prosciutto & Pesto Pressed Picnic Sandwiches
INGREDIENTS
For the Pesto:
- 2 cups fresh basil leaves
- ⅓ cup Parmesan cheese
- ⅓ cup pine nuts (Allergic to pine nuts? Try walnuts, almonds, or sunflower seeds!)
- 3 cloves garlic
- ½ teaspoon kosher salt
- ¼ cup olive oil
For the fillings:
- 1 red bell pepper
- 1 eggplant, cut lengthwise into ¼ inch thick slices
- Olive oil, for brushing
- Kosher salt and freshly ground pepper, to taste
- 4 oz soft goat cheese
- ½ lb fresh mozzarella cheese, cut into thick slices
- ⅓ lb sliced prosciutto
- 1 loaf ciabatta, sliced in half
