10+ sandwiches that are perfect for a picnic
<h3><span style="text-decoration: underline;">BBQ Chicken Salad Sandwich </span></h3>
<p>“An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favourite, these dressed-up sandwiches have become a mainstay at our house.” —Linda Orme</p>
<h3>Servings: 8</h3>
<h3>Ingredients</h3>
<p>450g boneless skinless chicken breast</p>
<p>120ml barbecue sauce</p>
<p>250ml mayonnaise</p>
<p>120g finely chopped onion</p>
<p>120g chopped celery</p>
<p>1/4 tsp salt</p>
<p>1/4 tsp crushed red pepper flakes</p>
<p>8 kaiser rolls split</p>
<p>8 tomato slices</p>
<p>8 lettuce leaves</p>
<h3>Method</h3>
<p>Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight.</p>
<p>Grill chicken, covered, over medium-high heat, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled.</p>
<p>Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.</p>
<h3>Nutrition Facts</h3>
<p>1 each: 481 calories, 27g fat (4g saturated fat), 57mg cholesterol, 712mg sodium, 34g carbohydrate (6g sugars, 2g fibre), 24g protein.</p>
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<h3><span style="text-decoration: underline;">Turkey, gouda and apple tea sandwiches</span></h3>
<p>Cut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavour twist, and the apples give them a sweet-tart crunch.</p>
<h3>Servings: 48</h3>
<h3>Ingredients</h3>
<p>2/3 cup reduced-fat mayonnaise</p>
<p>2 tbsp whole berry cranberry sauce</p>
<p>24 slices very thin wholemeal or white bread crusts removed</p>
<p>12 slices deli turkey</p>
<p>2 medium apples thinly sliced</p>
<p>12 slices thin smoked Gouda cheese</p>
<p>4 cups fresh baby spinach</p>
<h3>Method</h3>
<p>Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice.</p>
<p>Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters.</p>
<p>To Make Ahead: Cranberry spread can be prepared a day in advance; cover and store in the refrigerator.</p>
<h3>Nutrition Facts</h3>
<p>1 tea sandwich (4 pieces): 258 calories, 12g fat (4g saturated fat), 48mg cholesterol, 456mg sodium, 22g carbohydrate (5g sugars, 1g fibre), 16g protein.</p>
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<h3><span style="text-decoration: underline;">Focaccia sandwiches</span></h3>
<p>“Slices of this pretty sandwich make any casual get-together more special. Add or change ingredients to your taste.” —Peggy Woodward</p>
<h3>Servings: 2 dozen</h3>
<h3>Ingredients</h3>
<p>80ml mayonnaise</p>
<p>1 small jar chopped ripe olives drained</p>
<p>1 focaccia bread split, about 340g</p>
<p>4 romaine leaves</p>
<p>115g shaved deli ham</p>
<p>1 medium sweet red capsicum thinly sliced into rings</p>
<p>115g shaved deli turkey</p>
<p>1 large tomato thinly sliced</p>
<p>115g thinly sliced hard salami</p>
<p>1 jar roasted sweet red peppers drained</p>
<p>4 to 6 slices provolone cheese</p>
<h3>Method</h3>
<p>In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.</p>
<p>Tip: A rectangular-shaped focaccia bread, measuring about 12×8 in., works best for this sandwich.</p>
<h3>Nutrition Facts</h3>
<p> </p>
<p>1 piece: 113 calories, 6g fat (2g saturated fat), 13mg cholesterol, 405mg sodium, 9g carbohydrate (1g sugars, 1g fibre), 5g protein.</p>
<h3><span style="text-decoration: underline;">PBJ on a stick</span></h3>
<p>“Take the classic peanut butter and jelly sandwich on the go with these skewers. They also make easy snacks.” —Sara Martin</p>
<h3>Servings 4</h3>
<h3>Ingredients</h3>
<p>2 peanut butter and jam sandwiches</p>
<p>1 cup seedless red or green grapes</p>
<p>1 small banana sliced</p>
<p>4 wooden skewers</p>
<h3>Method</h3>
<p>Cut sandwiches into 2cm squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.</p>
<h3>Nutrition Facts</h3>
<p> </p>
<p>2 skewers: 1736kJ (415 calories), 14g fat (3g saturated fat), 0 cholesterol, 368mg sodium, 63g carbohydrate (30g sugars, 7g fibre), 13g protein.</p>
<h3><span style="text-decoration: underline;">Chicken Caesar Pitas</span></h3>
<p>Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch.</p>
<h3>Servings 4</h3>
<h3>Ingredients</h3>
<p>3/4 tsp dried oregano</p>
<p>1/2 tsp dried basil</p>
<p>1/4 tsp onion powder</p>
<p>1/4 tsp paprika</p>
<p>1/8 tsp dried mint</p>
<p>500g boneless skinless chicken breasts</p>
<p>2 cups torn lettuce</p>
<p>1 cup ready-to-serve brown rice</p>
<p>1/2 cup reduced-fat Caesar vinaigrette</p>
<p>8 wholemeal pita pocket halves</p>
<h3>Method</h3>
<p>In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken.</p>
<p>On a greased grill, cook chicken, covered, for 4-5 minutes on each side. When cool enough to handle, cut into 1cm strips. Refrigerate until chilled.</p>
<p>In a large bowl, combine the chicken, lettuce and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.</p>
<h3>Nutrition Facts</h3>
<p>2 filled pita halves: 1665kJ (398 calories), 10g fat (2 g saturated fat), 65mg cholesterol, 919mg sodium, 44g carbohydrate (3g sugars, 5g fibre), 31g protein.</p>
<h3><span style="text-decoration: underline;">Tuna Artichoke Melt</span></h3>
<p>After sampling a similar open-faced sandwich at a restaurant, we created our own version of lemon-seasoned tuna salad with artichoke hearts. It makes an ideal lunch served on the patio.</p>
<h3>Servings 2</h3>
<h3>Ingredients</h3>
<p>1 can tuna in springwater drained and flaked, 185g</p>
<p>1/3 cup coarsely chopped water-packed artichoke hearts rinsed and drained</p>
<p>2 tbsp mayonnaise</p>
<p>1/2 cup Mexican cheese blend divided</p>
<p>1/4 tsp lemon-pepper seasoning</p>
<p>1/8 tsp dried oregano</p>
<p>2 English muffins split and toasted</p>
<h3>Method</h3>
<p>Preheat grill. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves.</p>
<p>Place on a baking tray. Grill 4-6 until heated through, 3-5 minutes. Sprinkle with remaining cheese; grill until cheese is melted, 1-2 minutes longer.</p>
<h3>Nutrition Facts</h3>
<p>2 each: 1485kJ (335 calories), 8g fat (4g saturated fat), 47mg cholesterol, 989mg sodium, 31g carbohydrate (3g sugars, 2g fibre), 34g protein.</p>
<h3><span style="text-decoration: underline;">Dilly Chicken Sandwichs </span></h3>
<p>“A creamy lemon-dill spread adds summery flavour to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio.” —Orien Major</p>
<h3>Servings 4</h3>
<h3>Ingredients</h3>
<p>4 boneless skinless chicken breast halves</p>
<p>6 tbsp butter divided</p>
<p>1 garlic clove minced</p>
<p>3/4 tsp dill divided</p>
<p>8 slices French bread 1cm thick</p>
<p>1/4 cup cream cheese softened</p>
<p>2 tsp lemon juice</p>
<p>4 lettuce leaves</p>
<p>8 slices tomato</p>
<h3>Method</h3>
<p>Flatten chicken to 1/2cm thickness; set aside. In a large frying pan, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm.</p>
<p>Spread both sides of bread with remaining butter. In a large frying pan, grill bread on both sides until golden brown.</p>
<p>Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.</p>
<h3>Nutrition Facts</h3>
<p>1 sandwich: 2050kJ (490 calories), 27g fat (15g saturated fat), 123mg cholesterol, 591mg sodium, 32g carbohydrate (2g sugars, 2g fibre), 30g protein.</p>
<h3><span style="text-decoration: underline;">Italian Submarine</span></h3>
<p>“My Italian husband grew up eating this flavourful sandwich, which his mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal.” —Christine Lupella</p>
<h3>Servings 8</h3>
<h3>Ingredients</h3>
<p>1 loaf unsliced Italian bread</p>
<p>2 to 3 tbsp olive oil</p>
<p>2 to 4 tbsp Shredded Parmesan cheese</p>
<p>1 to 1-1/2 tsp dried oregano</p>
<p>1 medium tomato thinly sliced</p>
<p>250g thinly sliced deli ham</p>
<p>250g sliced provolone cheese</p>
<p>250g thinly sliced hard salami</p>
<h3>Method</h3>
<p>Cut bread horizontally in half. Hollow out bottom half, leaving a 1/2cm shell (save removed bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano.</p>
<p>Layer bottom half with remaining ingredients. Replace bread top. Cut into 8 slices.</p>
<h3>Nutrition Facts</h3>
<p>1 slice: 1422kJ (340 calories), 16g fat (6g saturated fat), 40mg cholesterol, 1130mg sodium, 30g carbohydrate (2g sugars, 2g fibre), 18g protein.</p>
<h3><span style="text-decoration: underline;">Smoked Salmon Egg Salad</span></h3>
<p>“Served on croissants, these grown-up sandwiches offer a great way to use leftover eggs. Salmon adds smoky flavour.” —Cathy Tang</p>
<h3>Servings 6</h3>
<h3>Ingredients</h3>
<p>3/4 cup mayonnaise</p>
<p>1 tsp dill</p>
<p>1/2 tsp lemon juice</p>
<p>1/4 tsp salt</p>
<p>1/8 tsp pepper</p>
<p>6 hard-boiled large eggs chopped</p>
<p>120g smoked salmon chopped</p>
<p>6 croissants split</p>
<p>1-1/2 cups fresh baby spinach</p>
<h3>Method</h3>
<p>In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon.</p>
<p>Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.</p>
<h3>Nutrition Facts</h3>
<p>1 sandwich: 2230 kJ (533 calories), 40g fat (11g saturated fat), 265mg cholesterol, 889mg sodium, 27g carbohydrate (7g sugars, 2g fibre), 15g protein.</p>
<h3><span style="text-decoration: underline;">Club Roll-Ups</span></h3>
<p>Packed with meat, cheese and olives, these roll-ups are always a hit at parties.</p>
<h3>Servings 8</h3>
<h3>Ingredients</h3>
<p>85g cream cheese softened</p>
<p>1/2 cup ranch salad dressing</p>
<p>2 tbsp ranch salad dressing mix</p>
<p>8 bacon strips cooked and crumbled</p>
<p>1/2 cup finely chopped onion</p>
<p>1 can sliced ripe olives drained, 65g</p>
<p>1 jar diced pimientos drained, 60g</p>
<p>1/4 cup diced canned jalapeno peppers</p>
<p>8 flour tortillas room temperature</p>
<p>8 slices thin deli ham</p>
<p>8 slices thin deli turkey</p>
<p>8 slices thin deli roast beef</p>
<p>2 cups shredded Cheddar cheese</p>
<h3>Method</h3>
<p>In a small bowl, beat the cream cheese, ranch dressing and dressing mix until well blended. In another bowl, combine the bacon, onion, olives, pimientos and jalapenos.</p>
<p>Spread cream cheese mixture over tortillas; layer with ham, turkey and roast beef. Sprinkle with bacon mixture and cheddar cheese; roll up.</p>
<h3>Nutrition Facts</h3>
<p>1 roll-up: 2317kJ (554 calories), 29g fat (12g saturated fat), 80mg cholesterol, 1802mg sodium, 39g carbohydrate (2g sugars, 7g fibre), 27g protein.</p>
<h3><span style="text-decoration: underline;">Fruity Peanut Butter Fritas</span></h3>
<p>“My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them.” —Kim Holmes</p>
<h3>Servings 2</h3>
<h3>Ingredients</h3>
<p>1/4 cup peanut butter</p>
<p>1/8 tsp each ground allspice, cinnamon and nutmeg</p>
<p>2 wholemeal pita pocket halves</p>
<p>1/2 medium apple thinly sliced</p>
<p>1/2 medium firm banana sliced</p>
<h3>Method</h3>
<p>In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.</p>
<h3>Nutrition Facts</h3>
<p>1 pita half: 1355kJ (324 calories), 17g fat (4g saturated fat), 0 cholesterol, 320mg sodium, 36g carbohydrate (13g sugars, 6g fibre), 12g protein.</p>
<h3><span style="text-decoration: underline;">Turkey-Jalapeno Sandwich</span></h3>
<p>“When turkey sandwich meets modern Thai, it’s a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty.” —Stacy Mullens</p>
<h3>Servings 6</h3>
<h3>Ingredients</h3>
<p>6 tbsp mayonnaise</p>
<p>6 long bread rolls, split</p>
<p>6 tbsp jalapeno pepper jelly</p>
<p>12 lettuce leaves</p>
<p>750g thinly sliced deli turkey</p>
<p>Fresh coriander leaves</p>
<h3>Method</h3>
<p>Spread mayonnaise on roll bottoms; spread pepper jelly over mayonnaise. Layer with lettuce and turkey; top with coriander and, if desired, jalapeno. Replace tops.</p>
<h3>Nutrition Facts</h3>
<p>1 sandwich: 2020kJ (483 calories), 17g fat (3g saturated fat), 41mg cholesterol, 1500mg sodium, 53g carbohydrate (16g sugars, 2g fibre), 31g protein.</p>
