Summer time and the eatin’s easy… The Perfect Picnic Sandwich Tips

GooseStahly2

 Written by Corrie Quinn, Goose the Market

It’s finallyGooseSandwich3 (finally, finally, finally) feeling like winter’s over. And this spring more than ever, we’re hungry for all al fresco opportunities. So Chris Eley and the Goose Gang are dishing a few pro tips to keeping sandwiches prime for picnic time. It’s easy as 1,2,3…

1. Preserved is Perfect
Think like the pioneers did. No refrigeration? Preserve it! Aged, cured, and smoked products are naturally preserved and will hold up well between Point A and Picnic B. Some local treats we like:
–Aged, firm cheeses: Jacobs & Brichford Everton, Sapori d’Italia Caciotta Alpina, Traders Point Creamery Fleur della Terre
–Cured meats Smoking Goose Stagberry Salame, Smoking Goose Gin and Juice Salame, Viking Farms Lamb Summer Sausage
–Smoked fish: look for a weekly rotating selection at Goose the Market!

2. Get undressed (wait, that doesn’t sound quite right…)
Pack sandwich dressings on the side. Schmearing aioli, mustard, mayo, pesto, what-have-you on your bread at the picnic site, right before your first bite, will keep bread SandwichFromGoosefrom going sad and soggy en route. Sandwich Master Tip: if keeping dressings on the side just isn’t an option, help prevent your bread from going soggy by toasting it and letting it cool completely before slathering on dressings and assembling your sandwich.

3. Keep it light
When the temperature rises, we reach for a pilsner not a hot chocolate. The same instinct should apply to picnic menus: an abundant spread that’s fresh and light is more satisfying under the sun. And since amazing fresh veg and fruit colors the Indiana summer harvest, it’s easy pickin’s. When you go to your local farmers market for sandwich toppings, avoid having a set idea of the menu until you’ve made the round to check out what’s fresh and prime. If the site of spinach and strawberries makes your mouth water, grab ’em to put between bread with dry-cured ham (after macerating the berries under a few drops of balsamic vinegar). If basil and rhubarb are bursting, snag ’em to sauce up your turkey sandwich.

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