Enjoy National Picnic Day on April 23rd in Twice as Good Style!
Twice as Good Picnic
Easy
Directions:
- Dice ham into small cubes. Set aside. In bowl, mix mayonnaise, Dijon, relish and brown sugar. Toss cubed ham into sauce and coat evenly. Taste before adding salt. Cover and keep cool.
- Lightly toast pumpernickel bread. Mix pesto with mayo and honey. Spread even layer of pesto sauce over toasted bread. Layer tomato, cucumber, onion, feta, dill and lettuce. Top with remaining slice of bread. Slice in half or thirds. Keep cool until ready to eat.
- Spread thin layer of mayonnaise on each side of focaccia roll. Layer turkey, green tomatoes, and lettuce to make sandwich.
- Mix all ingredients for ranch in bowl. Cover and keep cool until ready to eat.
- Finally, make brussels sprout slaw. Remove any outer leaves that are dry or have any blemishes. Use a mandolin or a box grater to thinly shave the brussels sprouts. Toss shaved brussels sprouts with Italian vinaigrette. Keep cool until ready to eat. Enjoy!
Equipment:
Measuring SpoonsMeasuring cups
Mixing Bowl
Mandolin
Ingredients:
Ham Salad:
- 1 pound Thick Sliced Ham
- 3 tablespoons Mayonnaise
- 2 teaspoons Dijon Mustard
- 1 tablespoon Sweet Relish
- ½ teaspoon Brown Sugar
- Salt (if needed)
Veggie Sandwich:
- 8 slices Pumpernickel Bread
- 2 tablespoons Basil Pesto
- 2 tablespoons Mayonnaise
- 1 tablespoon Honey
- 2 Beefsteak Tomatoes, sliced
- 1 Cucumber, thinly sliced
- ½ Red Onion, thinly sliced
- ½ cup Feta Cheese
- ¼ cup Fresh Dill
- 1 cup Leafy Green Lettuce
Turkey Sandwich:
- 4 rolls Cheese Focaccia
- 1 pound Thick Sliced Turkey
- Green Tomato, thinly sliced
- 1 cup Lettuce
- 2 tablespoons Mayonnaise
Homemade “Ranch”:
- 1 cup Sour Cream
- 2 tablespoons Mayonnaise
- 1 teaspoon Chopped Parsley
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- Assorted Vegetables for Dipping
Brussels Sprout Slaw:
- 3 cups Brussels Sprouts
- ¼ cup Prepared Italian Vinaigrette
