Perfect Picnic Sandwich Recipes

Steps:

• Mix all of these things together - other then the lunch meat and cheese. The tomato mixture is similar to a brushchetta topping. You can adapt the filling to your own tastes by adding grilled vegetables with hummus or pesto.
• Scoop out the round loaf to get ready for stuffing. Scoop out the loaf so that you have about 1 inch of bread all around. Keep the 'hat' of the loaf for the finished sandwich. Brush the inside of the loaf with olive oil. This step prevents the bread from going soggy. Now spoon half of the filling into the bottom of the bread and press down with spoon.
• Then layer in half of the sliced meats.You can use different salami, ham, turkey or even eggplant if you want to keep it vegetarian.
• In this sandwich, Then layer in cheese slices.
• After the cheese layer, layer the remaining meat and spoon in the other half of the filling. Place the 'hat' back on the loaf. Press firmly. You are done! Wrap sandwich tightly in saran wrap.
• Then wrap in tin foil.
• Place sandwich in large bowl with some soup cans on top for weight to help "press" the sandwich.(This step can be skipped, especially if you don't have room in your fridge for the big bowl).
• Place sandwich in fridge overnight.I usually slice my sandwich in the morning with an electric knife into 8 wedges. Then I re-wrap the sandwich in plastic wrap and tin foil and place in the cooler until lunch time.

Steps:

• Put the oven on'grill'.
• Spread the sliced marrows evenly on a baking tray.
• Cover liberally with dried thyme, pour over some olive oil and sprinkle with pepper.
• Leave under the grill for a 5 minutes.
• Check if a few have a light brown colour, then using a spatula stir and turn them around a bit in the tray and return to the oven.
• Don't let it go soggy, it should only take no more than 5 minutes on each side.
• When the marrows are done, remove them from the tray onto a plate to cool, and put the aubergines in the same tray.
• Again, sprinkle on thyme, pepper and olive oil.
• Leave under the grill, turning once until done, then remove to cool.
• The peppers goes in the same tray, peppered, thymed and olive oiled, until they are slightly charred, but still red.
• Remove and cool.
• To assemble: On a buttered slice of bread, layer marrow, aubergine, pepper and cheese and cover with another layer of bread.
• **pleasenote I didn't do exact measurements as it relies on discretion, your tastes and the size of the veg.
• Can be assembled, packed and frozen.
• Take out on the morning required- will be perfectly fresh and ready to enjoy in an hour or two.