Pleasure Point Picnic Recipe

Prepare bread and serving

If using long sandwich rolls, split each roll horizontally. Lightly spread butter or sandwich spread on both cut faces (about 2 tbs per roll total) to help prevent sogginess. Plan to make three XL sandwiches; each will be cut into 5 equal portions (15 portions total). Arrange a large cutting board or tray for assembly and another for finished pieces. Reserve chips in their bags or decant into bowls.

When sandwiches are assembled, wrap lightly in parchment or sandwich paper for transport and insert sandwich picks to hold each fifth together. Place pickles and chip bowls around sandwiches on the picnic platter.

Mix shredded or sliced cooked chicken with 4 tbs pesto to coat. Slice avocados and toss gently with 1 tbs lemon juice. On one roll, spread 2 tbs pesto across the bottom half, layer the pesto-coated chicken evenly, top with provolone slices, avocado slices, and baby greens. Close sandwich, press gently and cut into five equal pieces. Use picks to secure each piece.

On a roll, spread 6 tbs cranberry sauce across the bottom half (or spread thinly across both halves to taste). Layer turkey evenly, top with Swiss slices, baby spinach and thin red onion slices. Close, press gently and cut into five equal pieces. Secure each piece with a pick.

Spread 4 tbs prepared horseradish sauce thinly on the bottom half of a roll. Layer roast beef evenly, add cheddar slices, tomato slices and arugula. Close sandwich, press gently and cut into five equal pieces. Insert picks to hold portions.

In a bowl, combine chopped hard-boiled eggs, 6 tbs mayonnaise, 1 tsp Dijon and chopped chives; season with salt and pepper to taste. Spread egg salad on the bottom half of the roll (about 1/3–1/2 cup per sandwich). Top with crisp bacon strips (halved so they fit) and lettuce leaves. Close, cut into five equal pieces and secure with picks.

Warm pulled pork if desired and toss with 6 tbs barbecue sauce. Pile evenly onto the roll, top with creamy coleslaw and optional pickled jalapeño slices. Close sandwich, press gently, cut into five equal portions and use picks to secure.

Spread 4 tbs light mayonnaise or aioli on the bottom half of a roll. Layer turkey, avocado slices, cheese slices and sprouts. Close sandwich, cut into five equal pieces and insert picks.

Spread a generous layer of hummus (about 4 tbs) across the bottom half of the roll. Layer roasted vegetables, sprinkle with feta crumbles and add a handful of arugula. Close, press lightly, cut into five equal pieces and secure with picks. For transport, keep hummus-moistened sandwiches slightly chilled to prevent wilting.

Spread Dijon or honey mustard on the bottom half of the roll. Layer ham, cheese slices and leaf lettuce. Close sandwich, cut into five equal pieces and secure each with a pick.