Vegetarian picnic sandwichesPosted on: 04 July 2019 by 50connect editorial
Cutting meat out of sandwiches can leave them bland and uninspiring but with a bit of creativity these vegetarian options will have your taste buds singing
It's the picnic season, so get yourselves off to a scenic spot and make the most of the summer, whatever the temperature. Grab a blanket, a bottle of Chardonnay and these tasty sandwich fillers and relax in the British countryside.
If you are not vegetarian and are catering for someone who is, the challenge is making something that isn't just leaves encased in bread. Here we'll look at two options that are health and full of flavour.
You can make each sandwich different by using an assortment of breads such as bagels, pittas and tortilla wraps.
Sundried tomato & basil spread
Few sandwich toppings epitomise summer like this tangy treat - a mouthwatering mix of sundrenched Mediterranean flavours.
½ lemon, zest and juice
1 jar sundried tomato in olive oil
15ml/1tbsp ground almonds
15g/1/2 oz basil leaves
salt and freshly ground black pepper
Depending on the consistency you want for the topping, you can blend the tomatoes - or chop them - it's your choice. Mix the lemon zest and juice with the tomato mixture and ground almonds to form a thick paste.
Tear the basil rather than chopping and stir in. Season with salt and pepper to taste.
Best served on focaccia.
Quark & avocado topping
A luxuriously smooth and creamy combination of quark and the savoury richness of fresh avocado. Sat atop a good rye bread this is a real dig-in-and-help-yourself picnic winner.
200g/7oz quark (low fat cream-style cheese)
½ avocado, peeled and chopped
½ lemon, juice only
12 cherry tomatoes, quartered
15g/1/2 oz coriander or parsley, chopped
salt and freshly ground black pepper to taste
Nothing to it, slice your rye bread.
Open your tub of quark
Liberally apply to bread and top with avocado
Season to taste.
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