What better season than summer to escape into the open air and munch on delicious dishes, nose in the air, watching the clouds go by while imagining incredible shapes, or listening to the waves? Whether you prefer a well-organized picnic with tablecloth, plastic dishes, mixed salads, delicious drinks and homemade sweets, or on the contrary, you prefer dishes that are easy to take away and eat whether you are sitting on the grass, sand or a rock, deliciousness must be there. And this, whether you choose quick recipes with a minimum of ingredients and preparation, or more elaborate ones.
When it comes to picnicking, the sandwich is still king.
Well wrapped up between two slices – or more in a club sandwich version – of bread, baguette, or even wheat tortilla in a wrap version, the filling ingredients can be diverse and varied.
The important thing for a successful sandwich is to think carefully about the ratio of dry/moist, soft/crunchy, or even cooked/raw elements. For example, to add a touch of indulgence, think about sauces that hydrate the bread, before adding the protein (animal or vegetable) or vegetables.
Raw vegetables alone, cut into julienne strips, are a perfect garnish idea, but be careful that the whole thing is not too dry. To avoid this pitfall, we think about mixing them beforehand with a nice homemade vinaigrette. Olive or sesame oil, lemon or lime juice, wine or raspberry vinegar, flavored salts, we dare and test everything!
If the dryness of the sandwich is one thing to remember, the tidal wave of sauce and juices of all kinds that flow everywhere is another. If you have any doubts about transporting it, it is better to keep the “risky” elements aside and assemble your sandwich at the last moment, just before eating it.
Next up, 3 sandwiches to try this summer.
Recipe #1: Ham and Radish Butter Sandwich
The classic sandwich revisited with the addition of radishes. It’s simple, fresh, easy to take with you and it always works.
How do we do it? Chop 10 washed radishes with their tops. Mix 80 g of semi-salted butter at room temperature with the chopped radish tops and pepper.
Make 4 sandwiches in 2 small baguettes. Butter each side of the bread with the radish butter and add 1 fairly thick slice of herb ham per sandwich.
For 4 people
Discover the recipe for Ham and Radish Butter Sandwich
Recipe #2: Lamb’s lettuce club sandwich with chicken
Between soft and crunchy thanks to the celery-apple mixture.
How do we do it? Flatten 1 chicken breast and sear it for 3 to 4 minutes on each side in a very hot pan with 1 tablespoon of cooking oil. Season with salt and keep warm.
Rinse and finely chop 1 stalk of celery. Peel and cut 1/2 sour apple, such as Granny Smith, into small cubes. Wash and dry 2 handfuls of lamb’s lettuce. Mix 2 tablespoons of Greek yogurt with 1 tablespoon of mustard and a pinch of pepper. Reserve half and add the celery and apple to the other half.
Spread 2 slices of wholemeal bread (you will need 6 in total) with the celery/apple mixture, top with lamb’s lettuce. Place 1 slice of bread on each, spread with half of the yogurt/mustard mixture, add the rest of the lamb’s lettuce and chicken strips. Spread the last 2 slices with the yogurt/mustard mixture and place the spread side on the chicken. Enjoy without delay.
For 2 people
Discover the recipe for the Club sandwich with lamb’s lettuce and chicken
Recipe #3: Banh mi with rillettes and cucumber pickles
Pickles need time to rest, so prepare them the day before. And above all, you can make vegetable pickles with onions, carrots, radishes, zucchini, etc.
How do we do it? Rinse and dry 1 noa cucumber and 1 carrot. Slice them into thin rounds before placing them in a colander. Sprinkle with 1 tbsp. of coarse salt, mix and let stand for 15 minutes over a salad bowl. Press to remove the juice, rinse, press again and dry.
Mix the cucumber, 8 tbsp of rice vinegar and 2 tbsp of sugar in a jar. Cover with water, close and refrigerate for 24 hours.
Cut 1 baguette in 2 and slice lengthwise. Spread 2 tbsp. of mayonnaise, 1 jar of plain pork rillettes, cover with pickles, and finish with 6 sprigs of coriander per sandwich. Close.
For 2 people
Discover the recipe for Banh mi with rillettes and cucumber pickles
