Issue Date: July 28, 2002
The ultimate Dagwoods
Pack-and-go picnic sandwiches can feed a bunch.
Swimming, tennis, softball, hiking. Where there is outdoor activity -- particularly a group one -- hunger always seems to follow. And, to me, there is nothing like a good sandwich to satisfy that unique fun-in-the-sun pang. But instead of making individual sandwiches for your family or friends the next time you head out, why not try one great big one that can be shared with everyone? One oversized "Dagwood" -- think intrepid eater Mr. Bumstead of cartoon fame -- is easier to transport, the filling stays put better, and you can freshly slice each portion once you're ready to eat.
Keeping a sandwich fresh during an active morning, however, has its problems. We've all eaten squishy sandwiches, soggy sandwiches and ones we wished looked and tasted better. For top-notch picnic sandwiches:
Use a long, wide, but relatively soft Italian loaf. Although they are attractive, sandwiches made from dense, chewy European-style bread often are difficult to eat. And unlike a skinny baguette, an Italian loaf is usually long and wide, making it a sturdy base for a large, hearty sandwich.
Pinch out part of the loaf's crumb to make a trough. This hollowing step not only results in a less bread-y, more substantial sandwich, it also ensures the sandwich ingredients stay put.
Carefully consider ingredients that deteriorate quickly. Lettuce and tomato either make a fresh sandwich -- or break one that's been sitting. For sandwiches that beg for tomato (like the pesto chicken salad one that follows), use the less-juicy Italian plum tomato variety. Halve the tomatoes lengthwise, remove their seeds, generously salt them, and let them drain on paper towels. When you assemble the sandwich, place the tomato, skin side down, against the bread, to keep the bread from getting soggy. Use lettuce sparingly, and put a barrier -- meat or cheese and a spread, such as butter -- between it and the bread. Or pack lettuce separately and add right before you slice and serve.
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Pesto-Almond Chicken Salad Sandwich With Arugula and Plum Tomatoes
1/4 cup slivered almonds
1 store-bought roast chicken, meat removed from bone and shredded into bite-size pieces (about 3 1/2 cups)
1 7-ounce container prepared pesto
3 medium plum tomatoes
1 loaf (10-ounce weight, 16-inch length) soft white Italian bread
4 ounces (1/2 cup) cream cheese, at room temperature
1 1/2 cups prewashed arugula or spinach, patted dry
Adjust oven rack to middle position and heat oven to 325 degrees. Toast almonds in a small pan until fragrant and slightly browned, about 10 minutes. Cool and coarsely chop. Mix almonds, chicken and pesto in a medium bowl; set aside.
Slice ends from tomatoes, halve tomatoes lengthwise, remove seeds and flesh from each half and discard. Flatten each half and sprinkle generously with salt. Let drain on paper towels.
Halve the bread lengthwise and pinch crumb, about 1 inch deep, from each half, leaving a 1/2-inch border of crumb. Spread cream cheese over each hollowed-out half. Lay the tomatoes in each bread "trough," skin side down. Top each side with half of the arugula and spoon about 3 cups of chicken salad (you may have a bit left over) on the bottom half of the sandwich. Top with other half, pressing to close. Wrap tightly in plastic wrap. Can be held at room temperature 3 to 4 hours.
Cut into 6 portions and serve.
Serves: 6.
Per serving: 487 calories, 26g protein, 23g carbohydrates, 33g fat (9g saturated), 1g fiber, 994mg sodium.
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Meatless Muffuletta
2 garlic cloves
1/2 cup extra-virgin olive oil, plus extra for brushing
1 cup canned sliced black olives, drained
1 cup pimento-stuffed olives, drained
v1/2 tsp. dried thyme leaves
4 scallions, trimmed and thinly sliced
1/2 cup crumbled feta cheese
1 loaf (10-ounce weight, 16-inch length) soft white Italian bread
6 ounces (about 9 slices) thinly sliced mozzarella cheese
1 red or green bell pepper, cut into thin rings
With the motor running, drop garlic cloves through the feeder tube of a food processor. With motor still running, add oil. Remove lid and add olives; pulse to coarsely chop. Transfer olive salad to a small bowl; stir in thyme, scallions and feta. (Alternatively, the garlic can be minced and olives can be chopped by hand, before combining with other ingredients as listed.)
Halve the bread lengthwise and pinch crumb, about 1 inch deep, from each half, leaving a 1/2-inch border of crumb.
Brush the inside of both bread troughs with olive oil, then line each trough with 3 slices of mozzarella. Spoon half of the olive mixture on each bread half, pressing mixture into each trough. Top with pepper rings, and then the final 3 slices of cheese on top half. Place top half on bottom half. Wrap tightly in plastic wrap. Can be held at room temperature 3 to 4 hours. Cut into 6 portions and serve.
Serves: 6.
Per serving: 419 calories, 11g protein, 22g carbohydrates, 33g fat (9g saturated), 3g fiber, 1,166mg sodium.
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Roast Pork Sandwiches With Apple Butter and Caramelized Onions
2 Tbs. butter
2 large onions, halved and thinly sliced (about 4 cups)
1/4 tsp. dried thyme leaves
2 Tbs. balsamic vinegar
1/4 cup apple butter
1/4 cup Dijon mustard
12 ounces (about 6 thick slices) deli roast pork*
4 ounces (about 6 thin slices) Swiss or Muenster cheese
1 loaf (10-ounce weight,
16-inch length) soft white Italian bread
Heat butter in a large skillet over medium-high heat. Add onions and thyme; cook, stirring frequently, until onions are dark golden brown, 13 to 15 minutes. Add vinegar; let simmer to reduce slightly, then remove from heat. Set aside to cool.
Mix apple butter and mustard in a small bowl.
Halve the bread lengthwise and pinch crumb, about 1 inch deep, from each half, leaving a 1/2-inch border of crumb. Spread mustard mixture over each bread trough, then arrange 3 slices of pork on each half. Spoon the caramelized onions over the pork in both troughs, then top each with three slices of cheese. Place top half over bottom half. Wrap tightly in plastic wrap. Can be held at room temperature 3 to 4 hours. Cut into 6 portions and serve.
*You may substitute a pork tenderloin, roasted and sliced thin. The meat shrinks as it roasts; for 12 ounces of cooked meat, roast a 16-ounce tenderloin.
Serves: 6.
Per serving: 400 calories, 24g protein, 32g carbohydrates, 18g fat (9g saturated), 3g fiber, 753mg sodium.
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Mediterranean-Style Tuna Sandwich
2 6-ounce cans white albacore tuna, drained and flaked with a fork 1/2 medium red onion, minced
1 tsp. grated zest and 1 1/2 Tbs. juice from a lemon
1/4 cup oil-packed sun-dried tomatoes, diced
2 Tbs. drained capers
6 Tbs. extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 loaf (10-ounce weight, 16-inch length) soft white Italian bread
3 boiled eggs, sliced
Mix tuna, onion, lemon zest and juice, sun-dried tomatoes, capers, olive oil, salt and pepper in a medium bowl. Set aside.
Halve the bread lengthwise and pinch crumb, about 1 inch deep, from each half, leaving a 1/2-inch border of crumb. Spoon the tuna salad on the bottom half. Arrange egg slices over salad. Top with other half, pressing to close. Wrap tightly in plastic wrap. Can be held at room temperature 3 to 4 hours. Cut into 6 portions and serve.
Serves: 6.
Per serving: 351 calories, 21g protein, 21g carbohydrates, 20g fat (3g saturated), 2g fiber, 599mg sodium.
Contributing Editor Pam Anderson is the author of the new cookbook "CookSmart" (Houghton Mifflin, $28), as well as the popular How to "Cook Without a Book" and "The Perfect Recipe".
Photo: Brian Leatart for USA WEEKEND.
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