The Best Picnic Sandwich!

Growing up, my siblings and I used to make our own Dagwood sandwiches in the summertime, which consisted on whatever we could get our hands on or more to the point, whatever Mom would let us take! The Dagwood would have to have an assortment of cold cuts, sliced cheese (the more processed, the better!) and a sandwich wasn’t complete without a dill pickle. Oh yes, the dill pickle had to be a Heinz dill pickle (garlic and dill) in order to meet the standards of our Dagwood sandwiches! These sandwiches would have to have at least three layers! There was always a contest to see who could build the tallest without it falling over. I’m happy to say that my grownup taste buds won’t let me go there now but this sandwich (grown up version called picnic sandwich) does come close to a really darn good one! Ok, so it’s not three layers but hearty enough to satisfy my hunger.

Quantity: As many as you want!
Recipe from Olive

Ciabatta, but any of your favorite sandwich bread will suffice
1 drained can of tuna in oil (yes, I usually like mine in brine but the oil will make the tuna moist)
sliced boiled egg
marinated artichokes, sliced
red pepper, grilled and sliced
basil
handful of rocket
drizzle of olive oil and vinegar

Layer ingredients to your hearts content!

The Culinary Chase’s Note: I used sourdough bread (couldn’t find any fresh ciabatta) and was very careful as to how much drizzling of oil and vinegar I used on the bread. If you’re not comfortable using the oil, then use mayo on the slices. A dead easy summer idea to keep the hunger pains away while having fun!