Make-ahead sandwich recommendations?

[ClaraB]

DH and I are going camping this weekend, and I'm looking for some ideas for sandwiches to eat on Saturday. I'd like something that can be made ahead - I'll have a cooler, and would be willing to assemble the sandwiches Saturday morning at the campsite. I tried a search for sandwiches, but wasn't able to narrow it down to my criteria.

[1grl1by]

I did not read these first two, but searched the site for make ahead sandwiches:

http://community.cookinglight.com/sh...ad.php?t=58177

http://community.cookinglight.com/sh...d.php?t=141262

This came from a "make ahead dinner" category:

http://www.cookinglight.com/food/rec...634/page5.html

This one is wedding ideas, but there is a sandwich discussion in there: http://community.cookinglight.com/sh...ad.php?t=85629

From personal experience, I made these on a Friday night, wrapped each roll in a paper towel, then in plastic wrap, refrigerated them overnight, put them in a cooler early Saturday and ate them at a soccer tournament at noon on Saturday and they were good.
http://allrecipes.com/recipe/roast-b...dish-roll-ups/
In fact, dh just asked if we could have them for dinner soon even though we weren't going anywhere.

[Ozzydog]

This is our go-to for camping, road trips, etc - assemble before you go and wrap in foil to keep it cold. It's so good!

- Split a large, round focaccia bread horizontally
- Spread both sides with pesto (the little jar of Alesso brand works fine). You can add a little mayo too if you like.
- Cover one side with about 5-6 thick slices of cheddar, the other with Swiss (or use whatever cheeses you like)
- Bake both halves in a 350 oven for just a few minutes, cheese side up, until the bread is slightly toasted and the cheese is just getting oozy. Cool completely. (you can leave this step out I suppose but I kind of like the cheese a little meaty and the bread a little toasty)
- Layer one half with 1/2 lb sliced turkey and the other with 1/2 lb sliced ham (or whatever meat you like - sometimes I throw in a few small slices of salami too)
- on one half place your veggies - I like thin sliced pepperoncini or banana peppers and arugula - avoid tomatoes because they can make the bread soggy (but you can add them later at camp)
- top the veggies with the other half of the sandwich, press down slightly, and wrap in foil.
- At camp, cut into wedges to serve

It's a great travel sandwich! The pesto and good bread really makes it. The original recipe calls for heating the bread, cheese and meat in the oven and then wrapping in foil so it all stays warm. I think that's fine if you are going to eat it in a matter of hours (ex: picnic, event), but something about traveling with warm deli meat for several hours sketches me out. Cold, this sandwich will keep for days.

[sunnyshine]

From Food.com:

Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta)

"From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips."
Ingredients

1 large round loaf French bread ( or oval "peasant" loaf, or sourdough)
1 (6 1/2 ounce) jars marinated artichoke hearts, drained, liquid reserved ( you can use the hearts whole or roughly chopped)
1/2 cup mayonnaise
3 large ripe tomatoes, sliced
3 ounces thinly sliced salami
1/2 lb thinly sliced unsmoked turkey breast
1/4 lb cheese slices, any kind ( provolone and fresh mozzarella are my faves)
1 (2 1/2 ounce) cans sliced ripe black olives, drained
1 purple onions, thinly sliced ( amount to taste)

Directions

Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
Reserve soft bread for another use.
In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
Place top half of bread over mound of ingredients.
Wrap entire loaf tightly with plastic wrap.
This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
Refrigerate.
Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.

Page 2 of 2Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta) (cont.)
Directions

Slice the loaf into wedges or slices to serve.
Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!

[VictoriaL]

Although this isn't exactly make-ahead, it is a recipe that I make several times in the summer for picnics. I just prep beforehand and assemble before serving and it's really not a problem.

Wonderful, wonderful flavors!!! I'm not a pepperoncini fan, but it really tastes good in this particular sandwich.

Italian Vegetable Hoagies

http://www.eatingwell.com/recipes/it...e_hoagies.html

From EatingWell: July/August 2009

This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you're packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

1/4 cup thinly sliced red onion, separated into rings
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese, (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini, (optional)

Preparation

Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. Cover with the baguette tops. Serve immediately.

Nutrition

Per serving : 264 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 10 mg Cholesterol; 39 g Carbohydrates; 14 g Protein; 8 g Fiber; 624 mg Sodium; 174 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat

[kgraham]

We love to make this one on Thursday evening to take with us on our Friday after work bike rides. We don't assemble the sandwiches until we get to the park, though, to keep the bread from getting soggy.

Tuna, Green Olive, and Egg Salad Sandwiches

The lunch standby gets a gourmet makeover with a fresh vinaigrette instead of the expected mayo, a little smoky paprika, and briney olives. It's part salad, part sandwich, and wholly delicious.

Sunset April 2010
Yield: Serves 4
Prep time:30 Minutes

Ingredients:

4 large eggs
1/4 cup extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 cup sliced green olives
1 can (5 oz.) canned tuna, drained
About 1/4 cup thinly slivered white onion
1/2 cup flat-leaf parsley leaves
1 ripe tomato, cut into 8 thin slices
8 slices toasted ciabatta bread

Preparation

1. Put eggs in a small saucepan. Cover with hot water and bring to a boil. Remove from heat, cover, and let sit 12 minutes. Drain and rinse eggs with cold water until cool. Peel and quarter.

2. Meanwhile, in a bowl, whisk together oil, lemon juice, salt, pepper, and paprika. Add olives, tuna, onion, and parsley, and stir just to combine, leaving tuna in large chunks.

3. Arrange 2 tomato pieces on each of 4 slices ciabatta. Top with tuna mixture, dividing evenly, and remaining slices ciabatta.

[RebelYell18]

I absolutely love sandwiches but rarely make them for whatever reason. This thread has some fabulous ideas - thank you all!

The only sandwich I tend to make often is a BLT. Keeping the components separate would help the bread from getting soggy but I'm not sure if that is exactly what you're looking for. Just a thought, though!

[Missi]

This is some work, but is absolutely delicious! I would make this up ahead of time, then slice right before eating.

You can also just use frozen bread dough if you would rather not make your own!


Roasted Vegetable Rolls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100� to 110�)
3 cups all-purpose flour -- divided
1 teaspoon salt
Cooking spray
Filling:
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped red potato
1 cup finely chopped broccoli
3/4 cup finely chopped red bell pepper
1 tablespoon olive oil
2 tablespoons grated fresh Parmesan cheese
1/2 cup crumbled goat cheese -- (2 ounces)
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Stir in 2 1/2 cups flour and 1 teaspoon salt. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.



Preheat oven to 400�.


To prepare filling, combine onion and next 5 ingredients (onion through oil) in a 13 x 9-inch baking dish; toss to coat. Bake at 400� for 20 minutes or until vegetables are lightly browned. Remove from oven; cool slightly. Stir in Parmesan.

Reduce oven temperature to 350�.


Divide dough into 2 portions; roll each portion into a 14 x 8-inch rectangle. Working with 1 portion at a time, spread half of the vegetables onto the dough, leaving a 1-inch border. Top with 1/4 cup goat cheese; sprinkle with 1/2 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Beginning at a long side, roll up dough tightly, jelly roll fashion; fold edges under, and pinch seam and ends to seal. Repeat procedure with remaining dough, vegetables, goat cheese, thyme, salt, and pepper.

Place rolls, seam sides down, on a baking sheet coated with cooking spray. Coat rolls with cooking spray. Bake at 350� for 30 minutes or until golden. Let rest 10 minutes; slice into 2-inch rounds.