Summer Picnics for Staycationers
With the high cost of gas and increased airline fares, more Americans are planning "staycations" this summer. Stay-at-home vacations provide pleasurable rest and recreation without the expense of travel.
Part of the joy of a vacation is exploring food in faraway places. To replicate the experience, add to your picnic basket one or two ready-to-eat imported foods from the supermarket - some Irish cheese or butter, Spanish wine or Italian salami - along with crusty bread and fresh local produce, and head for the nearest park to picnic in sunshine and fresh air.
No advance planning is needed and there's no messy cleanup afterwards.
Here are some easy-to-assemble picnic sandwich combinations from the Irish Dairy Board.
- Dubliner Club: Make this three-layer sandwich on whole wheat bread spread with mayonnaise. On the first layer, lay fresh basil leaves and sliced tomatoes; on the second layer, thin slices of ham and Dubliner cheese; on the third layer, sliced cucumbers. Cut in quarters and hold layers in place with bamboo skewers.
- Italian Hero: Split a loaf of Italian bread lengthwise. Spread cut sides with a mixture of mayonnaise and prepared pesto sauce. Fill sandwich with slices of Ivernia cheese, salami, heirloom tomatoes and olives. Cut loaf crosswise into individual servings.
- Beef Baguettes: Split a baguette lengthwise. Spread cut sides with Kerrygold Irish Butter mixed with stone-ground mustard and finely chopped rosemary. Fill sandwich with slices of roast beef from the deli and Kerrygold Aged Cheddar Cheese. Cut baguette crosswise into individual servings.
- Blarney Castle Tartine: Spread rustic country bread slices with Kerrygold Irish Butter and sprinkle with chopped chives or dill; cover with a layer of thinly sliced English cucumbers and sliced Blarney Castle cheese. Top with a row of thinly sliced radishes and more chives or dill and serve open-faced.
- Cheese and Chutney: Spread rustic walnut bread slices with softened Kerrygold Irish Butter, top with Major Grey chutney and thin slices of Blarney Castle cheese.
- Vegetarian: Layer slices of cucumber, red or green peppers, onion and Kerrygold Reserve Cheddar in halved pita pockets. Season a small carton of plain yogurt with some salt, pepper and chopped mint and drizzle over sandwiches.
- Fig and Cheese: Split baguette lengthwise. Spread cut sides with Kerrygold Irish Butter. Fill sandwich with slices of Dubliner cheese, prosciutto, and quartered dried figs. Cut baguette crosswise into individual servings.
For more sandwich ideas, visit the recipe section of www.Kerrygold.com/usa.
Photos
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