Packing A Picnic

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Anywhere is a good place for a picnic

Picnics are one way we can get out of the house, dine and socialize (at a distance, of course)

Picnics seem to be growing in popularity as an outing where you can eat, enjoy your surroundings and company, and get out of the house. There are two essential questions to answer when planning your picnic: where to go and what to bring. There are many options to consider for a destination: the beach, the mountains, a lake, or just your neighborhood park.

Once you've decided where you can start planning what to bring, keep in mind that your picnic should include foods that won't succumb to the heat or require loads of assembly time once you're on the picnic.

Start with a hearty sandwich

This muffuletta sandwich only gets better the more it sits and melds its flavors

The muffuletta sandwich was born in a tiny New Orleans neighborhood Italian grocery store called Central Grocery. It first opened in the heart of the French Quarter in 1906 and still stands today. The famous sandwich combines Italian meats and cheeses saturated with a briny marinated olive salad filled with Kalamata and green olives and other tasty pickled veggies, held together in a Sicilian sesame bread. There are many adaptations to make this satisfying sandwich without going to New Orleans to order one.

Muffuletta Sandwich

Yield: 4 servings

Ingredients

• 1 (1 pound) loaf fresh Italian bread

• ⅓ cup olive oil

• ⅓ cup grated Parmesan cheese

• 1 tablespoon dried basil

• 1 tablespoon dried oregano

• 8 eaches oil-cured black olives, pitted and chopped

• 8 eaches pitted green olives, chopped

• ¼ pound thinly sliced salami 

• ¼ pound thinly sliced ham, such as Capicola

• ½ pound provolone cheese, sliced 

• ¼ pound mozzarella cheese, sliced 

Directions

• Step 1

  Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.

• Step 2

  On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with the top layer, and cut into 4 servings. Wrap in wax paper or foil.

You may want to use a store-bought olive tapenade as a substitute for the olives. You can also add pepperoncini peppers that have been drained for a little kick.

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Summer Corn Salad

Can be made ahead and pairs perfectly with the muffuletta

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Summer Corn Salad

Yield: 4 servings

Ingredients

• 6 ears corn, husked and cleaned

• 3 large tomatoes, diced

• 1 large sweet onion such as Vidalia, diced 

• ¼ cup chopped fresh basil

• ¼ cup olive oil

• 2 tablespoons white vinegar

• salt and pepper to taste

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

• Step 2

  In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper. Chill until serving.

You can substitute balsamic vinegar for white vinegar and in a pinch can use thawed frozen corn.

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Here are some other essential picnic staples that can easily be bought and relieve you of extra time in the kitchen:

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Recipes adapted from All Recipes. Photos from All Recipes, Michelle Tsang and Mason Dahl of Unsplash

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