Although sandwiches seem like a given for a picnic, they’re tricky because you run the risk of ending up with soggy bread. However with certain sandwiches, it isn’t the worst thing to have the sandwich sitting around for a while – in fact, it makes it even better. The muffaletta, a classic New Orleans sandwich, is a great example and is super easy and convenient to make. You start with bread (which, yes you purists, I know this isn’t the authentic round muffaletta loaf, but a focaccia or other Italian round bread does just fine). Then, spread generous amounts of an olive spread and just layer all kinds of delicious cold cuts and cheese.

The longer the olive spread and cold cuts can mingle with the bread, the better your muffaletta will be. I love serving these sandwiches cut into rectangles or into wedges so a beautiful cross section of meats and cheeses is exposed!

INSTRUCTIONS

First, combine all the olive spread ingredients in a bowl and let it marinate in the fridge for at least an hour.
Cut the bread in half (if using round bread, cut in half and remove some of the bread in the center with your fingers). Spread both sides of the bread with generous amounts of your olive spread. When spreading on the bottom layer avoid spooning too much liquid onto the bread as it will soak down and become soggy.

Place the bread on a baking sheet. Layer the bottom with coppa, then mortadella, then salami, then provolone, then ham, then mozzarella. Carefully flip the other side of the bread with the smeared olive spread over meat and cheese. Place another baking sheet on top of the sandwich and balance a heavy item like a cast iron skillet on top. Refrigerate for another hour.

Slice into rectangles (or wedges if using a round loaf). I liked trimming the edge off so the sandwiches were perfect rectangles, but you don't have to.

INGREDIENTS

Olive spread ingredients

1 cup green olives (finely diced)
1 cup kalamata olives (finely diced)
1/2 cup marinated artichokes (finely diced)
1/3 cup roasted bell peppers (finely diced)
3 green onions (minced)
1 clove garlic (minced)
1/4 cup celery (about one large stalk) (thinly sliced)
2 tablespoons flat leaf parsley
2 teaspoons dried oregano
3 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
pinch red pepper flakes

Sandwich ingredients

1 loaf focaccia or Italian round bread
1/3 pound Genoa salami
1/4 pound Coppa
1/2 pound Mortadella
1/2 pound ham (sliced)
1/2 pound provolone (sliced)
1/2 pound mozzarella (sliced)

NUTRITION INFORMATION

Serving Size: 1 (197 g) Servings Per Recipe: 4

Calories 412.3 Calories from Fat 231 56% Total Fat 25.7 g 39% Saturated Fat 11.8 g 58% Cholesterol 46 mg 15% Sodium 1171.3 mg 48% Total Carbohydrate 25.5 g 8% Dietary Fiber 2.3 g 9% Sugars 2.3 g 9% Protein 20.3 g 40%

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My brain is addicted to breakfast. For lunch and dinner. In fact, I could have it at every meal for the rest of my life and be completely content.

In my opinion, there really is nothing that beats an egg sandwich — specifically this egg sandwich. And although it’s as simple as it appears, it truly is the best you will ever have.

Let me put it this way: Eggs + Avocado + Bacon + Tomato + a little heat all on top of thick grainy toast = OMG! It makes me want to cry every time I eat it, in a good way of course. Tears of pure happiness. This egg sandwich will probably be the best party your taste buds will ever experience.

Okay I’ll stop with the dramatic descriptions. This open-faced sandwich just makes me happy. And I want to share the recipe with you!

Make this sandwich open-faced because I enjoy eating it with a fork and knife and soaking up the incredible runny yolk. I like switching up my toppings too!

The following are my go-tos

1/2 a ripe avocado, sliced or mashed
ripe, sliced tomatoes
red pepper flakes
1 egg, usually fried over easy, sometimes poached
crispy bacon — I use turkey bacon
good multi-grain bread for toasting — the thicker the better!
pepper jack, havarti, or goat cheese — I like mixing it up
good quality hot sauce
salt and freshly ground black pepper

Other favorites I’ve added

spinach, arugula, or kale — more good-for-you greens!
green chile
tomatillo salsa
cucumbers
basil or cilantro — for that fresh taste!
red or green onion
chicken sausage, thinly sliced
tri-colored peppers, sauteed
jalapenos — if you like it hot!

Below is the recipe for how I typically make the sandwich. Feel free to add or subtract ingredients to make it your own! I’m sure you’ll fall in love and discover your own ‘best egg sandwich’.

Happy weekend!

The BEST egg sandwich EVER. Served open-faced with turkey bacon, avocado + pepper jack cheese.

INGREDIENTS

1/2 a ripe avocado
1 slice of good multi-grain bread for toasting -- the thicker the better!
1 tomato, sliced
1 egg
2 slices of turkey bacon
1 slice of high-quality pepper jack cheese
few dashes of hot sauce (I use cholula brand)
salt and freshly ground black pepper

PREPARATION

In a small bowl, add avocado and sprinkle with salt and pepper, gently mash with a fork until it reaches a slightly chunky consistency. Add red pepper flakes if desired. Next toast bread to perfection, and spread smashed avocado over toast. Add the tomatoes and slice of cheese.

In a small skillet, cook bacon over medium heat until crispy. Remove and transfer to paper towel and pat dry. Keep heat and crack egg into skillet. Sprinkle with salt and pepper and cook until egg whites are set on the bottom yet yolk is still glossy, about 3 minutes or so.

Add the bacon to the toast and top with the fried egg. The warm egg should melt the cheese a bit. Top with a few dashes of hot sauce, if desired. Either add on another slice of toast and eat it like a sandwich, or serve it open faced like I do and dig in with a fork and knife.

Enjoy!

NUTRITION INFORMATION

Serving Size: 1 (317 g) Servings Per Recipe: 1

Calories 534 Calories from Fat 205 64% Total Fat 25 g 49% Saturated Fat 10 g 90% Cholesterol 141.4 mg 66% Sodium 381.2 mg 32% Total Carbohydrate 36.9 g 12% Dietary Fiber 5.9 g 23% Sugars 3.7 g 14% Protein 18.5 g 25%

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FRESH PEA AND RICOTTA TARTINES WITH SPRING VEGETABLES

Happy Monday, darlings! I hope you enjoyed your weekend. I spent more time than expected shucking fresh peas this weekend in preparation for this and several other pea recipes we have coming up. Somehow I always overestimate the number of peas that will result from a mountain of pods. Fresh peas really are worth it though, if you have the time and patience (not always my strong suit) to sit down and shuck a pile of them. The pup discovered his new favorite treat, happily sitting at my feet to collect the “reject” peas.

I debated quite a bit about what to call these delicious little nibbles. Bruschetta? Crostini? I settled on Tartine, only because I used thick slices of French bread as the base for the creamy fresh pea and ricotta spread and verdant Spring veggies. Whatever we call them, these are lovely open-faced sandwiches, piled high with fresh toppings, full of Spring flavor and equally appropriate as an appetizer or a light meal.

Description

A fresh, healthy recipe for Pea and Ricotta Tartines with Spring Vegetables, perfect for Spring.

Ingredients

4 slices of bread, 1/2-inch thick and toasted
1/2 cup fresh peas
1/2 cup skim ricotta
2 tsp fresh lemon juice
kosher salt and freshly-ground black pepper, to taste
4-6 tender asparagus stalks, cut into 2-inch pieces
2 green onions, white parts sliced into thin strips
a handful of fresh parsley, watercress leaves or pea shoots

Instructions

In a food processor, combine 1/4 cup of the peas, ricotta and the lemon juice until blended but still a bit chunky. Season with the salt and pepper, to taste. Spread on to the toasted bread, and top with the remaining peas, the asparagus, onion and herbs. Serve immediately.

Notes

While I prefer to use tender, raw vegetables in this recipe, if you would prefer to cook the pea and asparagus topping (do not cook the peas in the ricotta spread), simply heat a splash of olive oil in a skillet over medium-high heat, and cook the asparagus and the peas for 30-60 seconds until just tender.

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CALZONE

INGREDIENTS

6 cans tomato sauce
1 cup half and half
your choice of Italian seasonings
black pepper and sea salt
1 tbs garlic powder or four cloves
(or prepare your normal spaghetti sauce)
2 lbs ground beef and/or turkey
mozzarella cheese or other
2 cans store bought biscuits, any kind

PREPARATION

Heat oven to the biscuit directions. In a big pot add first 5 ingredients to taste; turn to low-med. In a skillet brown meat with a little salt and pepper and Italian seasonings. Cook to your liking; preferably medium to well done. When meat is done drain grease and rinse. Add the meat to your sauce and turn off burner.

Now open the cans of biscuits and roll out to good sized square preferably on a cooking sheet that you will cook them on; add about a tablespoon of meat sauce. Add a small slice of cheese to the middle. Then bring all four sides to the middle; pinching them together. If you’d like at this point, you can add a slice of cheese to the top, for optimal support.

Bake as the directions on the biscuits tell you. Viola! Serve with a salad.

You can also leave out the meat and use mushrooms instead. Sprinkle the top of biscuits with garlic and Italian herbs to make it pretty

NUTRITION INFO

Serving Size: 1 (325 g) Servings Per Recipe: 4

Calories 445.4 Calories from Fat 99 22% Total Fat 11 g 16% Saturated Fat 2.9 g 14% Cholesterol 11.1 mg 3% Sodium 674.1 mg 28% Total Carbohydrate 72.1 g 24% Dietary Fiber 3.4 g 13% Sugars 4.6 g 18% Protein 13.8 g 27%

CUBAN SANDWICH

TRADITIONAL INGREDIENT

3 slices (almost shaved) of boiled ham
3 slices of turkey (optional)
3 slices roast pork hot or cold
3 slices of salami
3 slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut Cuban bread hard crust

Optional Ingredients:

3 slices of tomato
4 slices of green bell pepper
3 slices onion
1/3 cut French or Cuban bread
1 leaf Romaine lettuce
mayonnaise, mustard to taste

PREPARATION

It is important that the sandwich be prepared on Cuban bread, French or Italian bread - any artisan style bread with a hard crust.

All cold cuts should be sliced very thinly; almost shaved. Slice the bread in an open faced fashion and spread lightly with mustard first, then with mayonnaise. Remember this is not entirely traditional, but still good.

Add the ham (roast pork), turkey and salami. Next add a layer of tomato, pepper, onion and lettuce. Top the sandwich and press.

Press the sandwich on a hot skillet with a weight on top. A suitable weight would be a heavy (clean) cast iron skillet that has been heated until sizzling.

Or better yet, use a sandwich press or panini grill if one is available.

Cuban Sandwiches and their variations are sold in almost every Deli or Restaurant in Tampa, Florida.

Cuban sandwiches are good cold and for picnics or take-alongs, too.

NUTRITION INFORMATION

Serving Size: 1 (94 g) Servings Per Recipe: 6

Calories 211.8 Calories from Fat 123 58% Total Fat 13.7 g 21% Saturated Fat 6.2 g 31% Cholesterol 64.9 mg 21% Sodium 556.6 mg 23% Total Carbohydrate 1.4 g 0% Dietary Fiber 0 g 0% Sugars 0.5 g 2% Protein 19.8 g 39%

MUFFULETTA SANDWICH

INGREDIENTS

1 cup warm water
1 tbsp active dry yeast
1 tbsp sugar
2 cups all purpose flour
1 cup bread flour
1 1/2 tsp salt
2 tbsp lard
Sesame seeds
Olive oil
1 egg
2tbsp cold water
3 different kinds of sliced cheeses, preferably Italian
3 different kinds of cold cuts, preferably Italian

PREPARATION

Put the yeast and sugar in the water until in starts to foam or bubble. In the meantime, sift the flours together with the salt and then cut in the lard with a pastry cutter, two knives or your fingers.

Pour the yeast mixture into a Kitchenaid and, on low, gradually add the flour until the ingredients are well blended. Increase the speed to knead and have a glass of iced tea.

When the the dough is smooth and elastic, form into a ball, put into a oiled bowl, turning once to coat with oil. Cover with a towel and put into a warm place to rise for 1 1/2 hours.

Punch the dough down, form into a flat round about 9 inches across, place on a lightly oiled baking sheet or pizza pan. Sprinkle with the sesame seeds, cover with a towel and allow to rise for another hour.

Beat the egg and water together and brush the top of the bread with this wash.

Bake at 425 F for 10 minutes, decrease to 375 F and continue to bake for 20-25 minutes until the bread browns and sounds hollow when tapped.

Cut the bread in half lengthwise, brush both cut sides with olive oil, layer cheese and meats alternately on the bottom half, then top with the olive salad. Put the top on and press down. Cut into wedges and serve.

NUTRITION INFORMATION

Serving Size: 1 (176 g) Servings Per Recipe: 4

Calories 1335.5 Calories from Fat 1124 84% Total Fat 124.9 g 192% Saturated Fat 29.1 g 145% Cholesterol 105.3 mg 35% Sodium 3046.9 mg 126% Total Carbohydrate 23.8 g 7% Dietary Fiber 3.7 g 14% Sugars 9.1 g 36% Protein 33.6 g 67%

COOK'S NETWORK SANDWICH

INGREDIENTS

As with any sandwich, the fillings are up to you—the only thing you can't switch out is the round loaf of crusty bread. We've listed the ingredients we used below:

1 large, crusty, round loaf of bread
olive oil and/or pesto
Salami
Cheese
Turkey
Tomatoes
Lettuce
Pickles
Basil

PREPARATION

Slice off the top of your loaf of bread and set it aside for later. Then, hollow out the soft bread filling, leaving just the crust to form a shell. Make sure not to hollow out too much, as this will make the walls thin and the bread soggy. For us, we like to leave about 1 inch of soft filling (as you can see in the picture below).

Brush the inside and top of the bread wall with olive oil. Pesto works well, too. If you want, you can totally skip this step too and go dry.

Layer the loaf with salami, cheese, turkey, tomatoes, lettuce, and marinated artichokes, ending with the basil on top. Make sure to press down on each layer as you do so, to ensure a well-filled loaf. Just be careful about how much you stuff into your bread, as you don't want the fillings to go above your bread.

Once all of your ingredients are tightly packed into your bread bowl, add the top to your bread and wrap your sandwich in plastic wrap or aluminum foil to keep the sandwich together (and preserve it while you make your way to your picnic destination).

Once you've reached your destination, simply unwrap and cut your loaf with a sharp knife into slices, like cake. Get ready to fend off jealous stares from your fellow picnic-mates (or, if you're feeling generous, give them a slice

NUTRITION INFORMATION

Serving Size: 1 (287 g) Servings Per Recipe: 1

Calories 298.4 Calories from Fat 81 27% Total Fat 9 g 13% Saturated Fat 2.4 g 11% Cholesterol 29.6 mg 9% Sodium 589.6 mg 24% Total Carbohydrate 37.4 g 12% Dietary Fiber 2.6 g 10% Sugars 10.7 g 42% Protein 17.2 g 34%

SICILIAN PANINI

INGREDIENTS

1/2 lb. mortadella
1/2 lb. hot capicola
1/4 lb. prosciutto
1/2 lb. provolone
pickle slices (sweet or sour)
hot pepper relish
extra virgin olive oil
4 grinder style sub rolls

PREPARATION

Set panini press to "Sear" (High). Cut grinder rolls in half lengthwise. Brush outside, top and bottom with olive oil. Spread inside, top and bottom with hot pepper relish On bottom roll. Line with 3 pieces Mortadella, then top with 3 pieces of hot capicola.

Top that with 2 pieces of prosciutto. Place pickles over the meats.

Fold 2 pieces Provolone in half and cover pickles.

Place on panini press and close for about 2-3 minutes until lightly browned and grilled lines appear

NUTRITION INFORMATION

Serving Size: 1 (290 g) Servings Per Recipe: 4

Calories 599.4 Calories from Fat 284 47% Total Fat 31.6 g 48% Saturated Fat 15.9 g 79% Cholesterol 58.7 mg 19% Sodium 1313.4 mg 54% Total Carbohydrate 49.7 g 16% Dietary Fiber 8.7 g 34% Sugars 1.9 g 7% Protein 31.8 g 63%

PIZZA RUSTICA

INGREDIENTS

Crust

3 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into cubes, chilled
2 large eggs
1/2 cup ice water

Filling

8 ounces sweet Italian sausage, casings removed, meat crumbled
1½ pounds ricotta
3 large eggs
8 ounces packaged mozzarella, cut into 1/2-inch dice
8 ounces Genoa salami, cut into 1/2-inch dice
8 ounces pepperoni, cut into 1/2-inch dice
4 ounces smoked ham, cut into 1/2-inch dice
2 ounces prosciutto, cut into 1/4–inch dice
2 tablespoons grated Parmesan
2 tablespoons parsley, chopped
1 large egg yolk mixed with 1 tablespoon water

PREPARATION

For the Crust:

1. In a food processor, combine the flour, baking powder and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the eggs and water and pulse until evenly moistened and just coming together. Turn the dough out onto a board and knead several times. Divide the dough into 2 pieces (one is 1/3 and the other is 2/3). Wrap and let sit at room temperature for 15 minutes.

2. Preheat the oven to 375° and butter and flour a 9-inch spring form pan. Roll the larger piece of dough on a floured surface, to a 15-inch round. Ease it into the pan without tearing and tuck it into the corners. Refrigerate while you make the filling.

For the Filling:

3. Meanwhile, cook the sweet Italian sausage in a medium skillet over moderately high heat, breaking it into small lumps, until lightly browned, about 8 minutes. Drain and transfer to a large bowl. Add the ricotta, the 3 eggs, mozzarella, salami, pepperoni, ham, prosciutto, Parmesan and parsley and stir to combine.

4. Scrape the mixture into the crust and spread to an even layer. Brush the edges of the crust with some of the egg yolk mixture.

5. On a floured surface, roll the remaining, smaller piece of dough to a 10-inch round. Place on top of the filling, pressing the pastry edges together. Trim the edges to 1/2-inch and tuck the overhang underneath. Crimp with a fork and brush the surface with the egg yolk mixture. Cut a small steam vent.

6. Bake on the bottom rack until golden and the filling is bubbling, about 75 minutes.

7. Loosely cover with foil halfway through to prevent over browning. Transfer to a rack to cool, then refrigerate for at least 3 hours. Remove the ring and slide the pizza rustica onto a cutting board or platter.

8. Cut into wedges and serve

NUTRITION INFORMATION

Serving Size: 1 (234 g) Servings Per Recipe: 8

Calories 615.1 Calories from Fat 391 64% Total Fat 43.5 g 66% Saturated Fat 18.2 g 91% Cholesterol 246.7 mg 82% Sodium 1133 mg 47% Total Carbohydrate 25.2 g 8% Dietary Fiber 1.9 g 7% Sugars 0.9 g 3% Protein 29.9 g 59%

BBQ CHICKEN STUFFED BREAD

INGREDIENTS

3 cups shredded chicken ,I use rotisserie chicken
1 1/2 cups shredded mozzarella cheese ,divided
1/4 of a red onion ,chopped
1/4 cup chopped fresh cilantro
3/4 cup barbecue sauce ,divided
1 baguette crusty bread

PREPARATION

To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.

Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling. Spoon the BBQ chicken mixture into the loaf. Sprinkle with the remaining 1/4 cup mozzarella cheese. Drizzle with remaining BBQ sauce.

Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.

NUTRITION INFORMATION

Serving Size: 1 (186 g) Servings Per Recipe: 10

Calories 370.8 Calories from Fat 173 47% Total Fat 19.3 g 29% Saturated Fat 3.8 g 18% Cholesterol 43.6 mg 14% Sodium 907.7 mg 37% Total Carbohydrate 30 g 10% Dietary Fiber 3 g 12% Sugars 3.9 g 15% Protein 17.1 g 34%

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FRESH PEA AND RICOTTA TARTINES WITH SPRING VEGETABLES

CALZONE

CUBAN SANDWICH

SICILIAN PANINI

PIZZA RUSTICA

BBQ CHICKEN STUFFED BREAD

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