Nosh on these petite portions
Summertime has us yearning to spend more time in the great outdoors. Grab your picnic basket and fill it with these quick and easy sandwiches, sides and desserts. Then head outside to enjoy the perfect picnic with your friends, family or special someone on a breezy sun-kissed day.
Apple, Bacon and Brie Cheese Toasties
- 1 tablespoon butter
- 4 slices sourdough bread
- 1 teaspoon honey mustard, plus additional for serving
- 4 slices bacon, cooked
- 1 apple, peeled, cored and thinly sliced
- 1 3/4 ounces brie cheese, sliced
Butter one side of each bread slice. Lay out two slices bread, buttered sides down. Top with honey mustard then layer with two bacon slices, apple slices and brie cheese slices. Top with remaining slices bread, buttered sides up, to create two sandwiches.
Heat grill pan or frying pan and cook sandwiches until golden brown on each side and cheese is bubbling.
Cut sandwiches in half and serve with honey mustard.
recipe courtesy Envy Apples
Croissant Chicken Salad Sandwich with Sprouts
- 6 strips bacon
- 1 rotisserie chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup scallions, chopped
- 1/2 teaspoon pepper
- 1/2 cup cherry tomatoes, quartered
- Sprouts
In skillet, arrange bacon and cook until slightly crispy. Drain bacon over paper towel; allow to cool. Crush into pieces.
In large bowl, stir chicken, mayonnaise, scallions and pepper until combined. Add bacon and tomatoes; stir until combined.
Cut croissants in half. Spoon generous portion of chicken salad over bottom croissant. Top with sprouts. Replace top croissant.
recipe courtesy Culinary.net
Easy as 1-2-3 Potato Salad
- 1 package microwave-ready Little Potatoes, with included
- seasoning pack
- 2 to 3 tablespoons scallions, chopped
- 1/2 cup mayonnaise or plain Greek yogurt
In microwave, cook potatoes 5 minutes according to package directions.
Combine seasoning pack, chopped scallions and mayonnaise or Greek yogurt. Pour dressing over cooled potatoes. Stir gently and serve.
recipe courtesy The Little Potato Company
Cowboy Caviar
- 15-ounce can sweet corn
- 15-ounce can black beans
- 1 bunch cilantro
- 3 Roma tomatoes
- 2 jalapenos
- 1/2 red onion
- 2 bell peppers
Dressing:
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon paprika
- 1 lime, juice only
- Salt and pepper, to taste
Drain and rinse corn and black beans; dry well.
Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers.
To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste.
Mix vegetables with dressing. Serve with tortilla chips.
recipe courtesy Culinary.net
Stuffed Cherry Tomatoes
- 24 to 48 cherry tomatoes
- 8 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 medium cucumber, peeled and diced
- 3 scallion stalks, diced
- 2 teaspoons dill, minced
- Fresh dill, for garnish
Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, scallions and dill. Spoon mixture into tomatoes. Top with fresh dill.
Refrigerate until ready to serve.
recipe courtesy Culinary.net
Country Caramel Apples
- 3 apples
- 1 bag pecans, crushed
- 1 jar caramel dip
Using melon ball scoop, carve round apple pieces, starting at skin and rotating inward.
Insert long toothpick into each round apple piece.
Place crushed pecans in small bowl. Dunk apple pieces in caramel dip until covered. Roll in crushed pecans.
Place coated apple bites on serving tray and refrigerate until just prior to serving.
recipe courtesy Envy Apples