Easy cooking recipes: Make-ahead sandwiches, good for picnics and more

October 4, 2014 - Picnic Time

Need cooking discerning and portable? Whether you’re formulation a cruise during a Hollywood Bowl or are sophistry soccer games or weekend activities, these ideas are ideal when you’re on a go and need an easy cooking solution.

Shooter’s sandwich: The shooter’s sandwich fills a fritter of crusty bread with slices of well-seasoned grilled steak, chipotle chiles and shiitake mushrooms. After pressing, a beef melds with a bread. Chipotle mayonnaise adds heat. The sandwich comes together in usually 30 minutes; make a sandwich initial thing in a morning, afterwards leave it in a fridge to press until you’re prepared to go.

Egg salad sandwich with dill: It doesn’t get most easier than this classical sandwich. Chopped hard-boiled eggs are tossed with onion, celery, mustard, vinegar, mayonnaise and a hold of salt for a discerning egg salad. The salad is good by itself, though ladle it between dual slices of bread with shredded lettuce and uninformed dill and you’ve got a dish that’s ideal when you’re on a go or looking for a discerning punch to eat.

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Pan-bagnat: Pan-bagnat is a pulpy sandwich pressed with things like tuna, eggs, potato and red onion that indeed gets improved as it sits, giving a accumulation of flavors time to marry. Make it forward of time, afterwards hang it adult and chill until prepared to serve. You can find a recipe below.

PAN-BAGNAT

Total time: 30 mins and refrigeration time | Serves 8

Note: From Alain Giraud. The bagnat contingency be prepared during slightest 4 hours before portion or, even better, a day before. Quail eggs are accessible during Asian markets. Breakfast radishes and open onions are found during farmers markets. Regular radishes might be replaced for breakfast radishes; honeyed onions, such as Maui, might be replaced for open onions.

    1/4 tiny fennel tuber (about 1/2 crater sliced)
    1 vast artichoke
    8 breakfast radishes
    4 tiny open onions
    1 tablespoon fleur de sel, divided
    Freshly belligerent black pepper
    2 tablespoons lemon juice, divided
    8 cower eggs
    1 teaspoon vinegar
    4 tomatoes, really ripe
    8 middle (4- to 5-inch) focaccia rolls
    1 garlic clove
    1/2 crater additional pure olive oil
    1/2 crater black olive tapenade
    12 ounces Italian tuna in olive oil, kindly damaged into pieces
    8 tiny anchovy fillets marinated in olive oil
    8 baby romaine lettuce leaves (4 to 5 inches long)

1. Clean a fennel and cut it as thinly as probable (use a mandoline if we have one). Trim a artichoke down to a heart; cut it like a fennel. Slice a radishes and a white partial of a immature onions really thin.

2. In a tiny play brew a sliced fennel and artichoke, shower some fleur de sel (about one-half teaspoon) and a hold of black peppers over them and supplement a tablespoon of lemon juice. Combine good and reserve. In another tiny bowl, brew a sliced radishes and onions, shower with one-half teaspoon fleur de sel, a hold of peppers and a tablespoon of lemon juice. Reserve.

3. Hard-boil a cower eggs, starting with cold H2O and a teaspoon of vinegar in a tiny saucepan. Bring to a boil and prepare for 3 minutes. Stop a cooking with using cold water. Peel, cut them in half and reserve.

4. Slice a tomatoes 1/4-inch thick. Reserve.

5. To assemble, cut a rolls in half horizontally. Rub both sliced sides with a garlic clove and brush with a olive oil. Spread a tapenade uniformly on a tops of a rolls.

6. On a bottom of a rolls, start with a covering of tomato slices, dividing uniformly among a rolls. Sprinkle with a remaining 2 teaspoons fleur de sel. Working in parsimonious layers on any bottom, supplement a fennel-artichoke mix, a tuna, a cower egg, a radish-onion reduction and one filet of anchovy. Finish with a root of baby romaine.

7. Cover a sandwiches with a indifferent tip halves. Roll a sandwiches really firmly in cosmetic wrap, afterwards hang firmly in foil.

8. Store overnight in a refrigerator. Cut in half and serve.

Each sandwich: 485 calories; 22 grams protein; 48 grams carbohydrates; 4 grams fiber; 22 grams fat; 4 grams jam-packed fat; 93 mg. cholesterol; 1,777 mg. sodium

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Copyright © 2014, Los Angeles Times

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