LAYERED PICNIC LOAVES
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 loaves (12 servings each).
Number Of Ingredients 15
Steps:
- Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN-BACON PRESSED PICNIC SANDWICHES
The sweet and tangy combination of raspberry preserves with horseradish mustard is uniquely delicious. Swipe any leftover chicken in the sauce when nobody is looking if you love that sweet/savory combination as much as I do!
Provided by Rebekah Rose Hills
Categories Chicken Sandwiches
Time 8h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
- Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
- Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
- When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.
Nutrition Facts : Calories 798.2 calories, Carbohydrate 74.8 g, Cholesterol 102 mg, Fat 36.5 g, Fiber 3.7 g, Protein 40.9 g, SaturatedFat 12.9 g, Sodium 2849.6 mg, Sugar 18.6 g
CHICKEN PICNIC LOAF
This is a very cool way to serve sandwiches! Of course the fillings can be adjusted to whatever your preference is. Prep time does not include fridge time.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, juice and spices in a small bowl with the chicken and marinate for several hours or overnight.
- Cook chicken in a heated oiled grill pan until cooked through.
- Cool.
- Split bread loaf in half lengthways.
- Spread hummus evenly over both cut edges.
- Arrange all vegetables evenly over base and top with the chicken, then the remaining bread half.
- Wrap tightly in plastic wrap and refridgerate for 1 hour, or longer.
- Cut loaf in 6 portions.
- Portions can be secured by tying with string or skewering.
Nutrition Facts : Calories 291.1, Fat 13.5, SaturatedFat 2.2, Cholesterol 63.8, Sodium 287.3, Carbohydrate 12.5, Fiber 4.3, Sugar 2.2, Protein 30.1
OVEN-FRIED PICNIC CHICKEN
Provided by Tracey Seaman
Categories Chicken Dairy Poultry Bake Marinate Picnic Kid-Friendly Summer Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
- Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
- Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
- Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
- Transportation tips:
- If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.
PICNIC LOAF
Recipe from 'Marvellous Meals with Mince' - for all you 'when we's' (ex Rhodesians) out there we curried the mince and it was Bunny Chow - This is a meat, vegetable and cheese loaf cooked within a bread crust. as a balanced meal for outdoor eating, it is convenient, nourishing and sustaining. After cooking it I leave it wrapped in foil and enclosed in an insulated bag. this keeps the heat in well, so that it is still warm when we reach our picnic spot However, if you prefer to make it well beforehand it is also appetising eaten cold. Oven temperture Gas Mark 5/375F/190C
Provided by McCarthy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven. Cut off one end of the loaf. Pull out all the inside, keeping the empty loaf and cut-off end on one side, and whizz it into breadcrumbs in a liquidiser or a food processor. Heat a good blob of butter in a large frying pan and fry the crumbs until golden brown and crisp, stirring all the time.
- Chop the leeks finely. Put in a large bowl and mix with the minced beef, tomato puree, grated cheese, chopped garlic and ground coriander. season generously with salt and black pepper and mix in the crisp breadcrumbs and, lastly, the beaten egg.
- Spoon the mxture into the empty loaf crust, pressing down slighly but filling right to the brim. Replace the end of the loaf and secure by sticking a skewer through. Smear the loaf all over, especially on top with about 15 g butter, then wrap up completely in foil.
- Put the foil package in a roasting pan and cook just below the center of the oven for 1 hour. After cooking, enclose the foil package in an insulated bag to keep hot, if required.
- Take a chopping board and a sharp knife on your picnic and cut the loaf into thickish slices just before eating.
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