10+ sandwiches that are perfect for a picnic

“An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favourite, these dressed-up sandwiches have become a mainstay at our house.” —Linda Orme

Servings: 8

Ingredients

450g boneless skinless chicken breast

120ml barbecue sauce

250ml mayonnaise

120g finely chopped onion

120g chopped celery

1/4 tsp salt

1/4 tsp crushed red pepper flakes

8 kaiser rolls split

8 tomato slices

8 lettuce leaves

Method

Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight.

Grill chicken, covered, over medium-high heat, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled.

Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

Nutrition Facts

1 each: 481 calories, 27g fat (4g saturated fat), 57mg cholesterol, 712mg sodium, 34g carbohydrate (6g sugars, 2g fibre), 24g protein.

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Cut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavour twist, and the apples give them a sweet-tart crunch.

Servings: 48

Ingredients

2/3 cup reduced-fat mayonnaise

2 tbsp whole berry cranberry sauce

24 slices very thin wholemeal or white bread crusts removed

12 slices deli turkey

2 medium apples thinly sliced

12 slices thin smoked Gouda cheese

4 cups fresh baby spinach

Method

Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice.

Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters.

To Make Ahead: Cranberry spread can be prepared a day in advance; cover and store in the refrigerator.

Nutrition Facts

1 tea sandwich (4 pieces): 258 calories, 12g fat (4g saturated fat), 48mg cholesterol, 456mg sodium, 22g carbohydrate (5g sugars, 1g fibre), 16g protein.

“Slices of this pretty sandwich make any casual get-together more special. Add or change ingredients to your taste.” —Peggy Woodward

Servings: 2 dozen

Ingredients

80ml mayonnaise

1 small jar chopped ripe olives drained

1 focaccia bread split, about 340g

4 romaine leaves

115g shaved deli ham

1 medium sweet red capsicum thinly sliced into rings

115g shaved deli turkey

1 large tomato thinly sliced

115g thinly sliced hard salami

1 jar roasted sweet red peppers drained

4 to 6 slices provolone cheese

Method

In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Tip: A rectangular-shaped focaccia bread, measuring about 12×8 in., works best for this sandwich.

Nutrition Facts

1 piece: 113 calories, 6g fat (2g saturated fat), 13mg cholesterol, 405mg sodium, 9g carbohydrate (1g sugars, 1g fibre), 5g protein.

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“Take the classic peanut butter and jelly sandwich on the go with these skewers. They also make easy snacks.” —Sara Martin

Servings 4

Ingredients

2 peanut butter and jam sandwiches

1 cup seedless red or green grapes

1 small banana sliced

4 wooden skewers

Method

Cut sandwiches into 2cm squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.

Nutrition Facts

2 skewers: 1736kJ (415 calories), 14g fat (3g saturated fat), 0 cholesterol, 368mg sodium, 63g carbohydrate (30g sugars, 7g fibre), 13g protein.

Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch.

Servings 4

Ingredients

3/4 tsp dried oregano

1/2 tsp dried basil

1/4 tsp onion powder

1/4 tsp paprika

1/8 tsp dried mint

500g boneless skinless chicken breasts

2 cups torn lettuce

1 cup ready-to-serve brown rice

1/2 cup reduced-fat Caesar vinaigrette

8 wholemeal pita pocket halves

Method

In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken.

On a greased grill, cook chicken, covered, for 4-5 minutes on each side. When cool enough to handle, cut into 1cm strips. Refrigerate until chilled.

In a large bowl, combine the chicken, lettuce and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

Nutrition Facts

2 filled pita halves: 1665kJ (398 calories), 10g fat (2 g saturated fat), 65mg cholesterol, 919mg sodium, 44g carbohydrate (3g sugars, 5g fibre), 31g protein.

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After sampling a similar open-faced sandwich at a restaurant, we created our own version of lemon-seasoned tuna salad with artichoke hearts. It makes an ideal lunch served on the patio.

Servings 2

Ingredients

1 can tuna in springwater drained and flaked, 185g

1/3 cup coarsely chopped water-packed artichoke hearts rinsed and drained

2 tbsp mayonnaise

1/2 cup Mexican cheese blend divided

1/4 tsp lemon-pepper seasoning

1/8 tsp dried oregano

2 English muffins split and toasted

Method

Preheat grill. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves.

Place on a baking tray. Grill 4-6 until heated through, 3-5 minutes. Sprinkle with remaining cheese; grill until cheese is melted, 1-2 minutes longer.

Nutrition Facts

2 each: 1485kJ (335 calories), 8g fat (4g saturated fat), 47mg cholesterol, 989mg sodium, 31g carbohydrate (3g sugars, 2g fibre), 34g protein.

“A creamy lemon-dill spread adds summery flavour to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio.” —Orien Major

Servings 4

Ingredients

4 boneless skinless chicken breast halves

6 tbsp butter divided

1 garlic clove minced

3/4 tsp dill divided

8 slices French bread 1cm thick

1/4 cup cream cheese softened

2 tsp lemon juice

4 lettuce leaves

8 slices tomato

Method

Flatten chicken to 1/2cm thickness; set aside. In a large frying pan, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm.

Spread both sides of bread with remaining butter. In a large frying pan, grill bread on both sides until golden brown.

Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.

Nutrition Facts

1 sandwich: 2050kJ (490 calories), 27g fat (15g saturated fat), 123mg cholesterol, 591mg sodium, 32g carbohydrate (2g sugars, 2g fibre), 30g protein.

Love avocado? Try this chicken, avocado and alfalfa club sandwich.

“My Italian husband grew up eating this flavourful sandwich, which his mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal.” —Christine Lupella

Servings 8

Ingredients

1 loaf unsliced Italian bread

2 to 3 tbsp olive oil

2 to 4 tbsp Shredded Parmesan cheese

1 to 1-1/2 tsp dried oregano

1 medium tomato thinly sliced

250g thinly sliced deli ham

250g sliced provolone cheese

250g thinly sliced hard salami

Method

Cut bread horizontally in half. Hollow out bottom half, leaving a 1/2cm shell (save removed bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano.

Layer bottom half with remaining ingredients. Replace bread top. Cut into 8 slices.

Nutrition Facts

1 slice: 1422kJ (340 calories), 16g fat (6g saturated fat), 40mg cholesterol, 1130mg sodium, 30g carbohydrate (2g sugars, 2g fibre), 18g protein.

“Served on croissants, these grown-up sandwiches offer a great way to use leftover eggs. Salmon adds smoky flavour.” —Cathy Tang

Servings 6

Ingredients

3/4 cup mayonnaise

1 tsp dill

1/2 tsp lemon juice

1/4 tsp salt

1/8 tsp pepper

6 hard-boiled large eggs chopped

120g smoked salmon chopped

6 croissants split

1-1/2 cups fresh baby spinach

Method

In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon.

Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

Nutrition Facts

1 sandwich: 2230 kJ (533 calories), 40g fat (11g saturated fat), 265mg cholesterol, 889mg sodium, 27g carbohydrate (7g sugars, 2g fibre), 15g protein.

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Packed with meat, cheese and olives, these roll-ups are always a hit at parties.

Servings 8

Ingredients

85g cream cheese softened

1/2 cup ranch salad dressing

2 tbsp ranch salad dressing mix

8 bacon strips cooked and crumbled

1/2 cup finely chopped onion

1 can sliced ripe olives drained, 65g

1 jar diced pimientos drained, 60g

1/4 cup diced canned jalapeno peppers

8 flour tortillas room temperature

8 slices thin deli ham

8 slices thin deli turkey

8 slices thin deli roast beef

2 cups shredded Cheddar cheese

Method

In a small bowl, beat the cream cheese, ranch dressing and dressing mix until well blended. In another bowl, combine the bacon, onion, olives, pimientos and jalapenos.

Spread cream cheese mixture over tortillas; layer with ham, turkey and roast beef. Sprinkle with bacon mixture and cheddar cheese; roll up.

Nutrition Facts

1 roll-up: 2317kJ (554 calories), 29g fat (12g saturated fat), 80mg cholesterol, 1802mg sodium, 39g carbohydrate (2g sugars, 7g fibre), 27g protein.