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I like to make a ritual of our first camping meal of the season. Makes everyone feel like the vacation has begun and if it's less work for the cook............that makes me happy
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On this end, some years it's a mufulletta sandwich: slices of various cold cuts + sliced cheeses that ends with an olive salad and a bottled giardino salad encased in bread.
My version look much like this:
but it has more cold cuts and is sliced thinner when I do it.
This is the base recipe I use:
http://www.nolacuisine.com/2005/07/1...ndwich-recipe/
Other years I switch things around and make a chicken or tuna (or half chicken/half tuna)nicoise sandwich drenched with olive oil and swathed in layers of plastic wrap; holds for up to 3 days when stored in the cooler. As the days go by you can grill it; make it the base of a main course salad by cubing slices of it or make it the base of an egg frittata:
I don't bother making multiple sandwiches; a whole boule or ciabatti does fine for group eating up to 6 or 8 people. If you can find bread covered with sesame seeds it's that much more better.
Here's another technique for the same sammy that gives you more ideas:
http://www.epicurious.com/recipes/fo...-Bagnat-109797
Easy enough to sub chicken for tuna. A layer of basil leaves is nice as well.
I like to remove part of the bread's interior after cutting it in half crosswise to ensure all the filling fits. After I soak the bread with EVOO and place the filling in, I wrap it in tons of plastic wrap, weigh it down and allow all the sandwich's fillings to mesh.Delish ish ish.
This year, I'm changing things around a bit since we'll prolly not get to the site until late in the day. We'll have an Asian soup with dumplings, veggies and thin noodles.
So what is your first night meal this year?
.On this end, some years it's a mufulletta sandwich: slices of various cold cuts + sliced cheeses that ends with an olive salad and a bottled giardino salad encased in bread.
My version look much like this:
This is the base recipe I use:
http://www.nolacuisine.com/2005/07/1...ndwich-recipe/
Other years I switch things around and make a chicken or tuna (or half chicken/half tuna)nicoise sandwich drenched with olive oil and swathed in layers of plastic wrap; holds for up to 3 days when stored in the cooler. As the days go by you can grill it; make it the base of a main course salad by cubing slices of it or make it the base of an egg frittata:
yield: Makes 2 sandwiches
This tuna sandwich is all about olive oil. Use the French stuff if possible; otherwise, any mild olive oil will do—save that fancy super-Tuscan for something else. The tuna and the bread are crucial, too. Forget about tuna packed in water. It's flavorless. You want the kind packed in olive (not vegetable) oil. We thought ortiz's Bonito del Norte, newly exported from Spain, was the closest thing to Ni‧oise tuna, but it can be tough to find. (We ordered ours from Citarella; 212-874-0384.) Of the brands commonly available in the United States, we preferred Progresso light tuna. Other brands of canned light tuna that we are fond of are Genova and La Giara. This last is very expensive—about $10—and is available at many specialty foods shops and by mail order from Citarella.
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Ingredients
print a shopping list for this recipe view wine pairings
Preparation
Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties—whatever looks good—for the difference in texture.
On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good—really good—tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
Read More http://www.epicurious.com/recipes/fo...#ixzz2X0OPgEvQ
This tuna sandwich is all about olive oil. Use the French stuff if possible; otherwise, any mild olive oil will do—save that fancy super-Tuscan for something else. The tuna and the bread are crucial, too. Forget about tuna packed in water. It's flavorless. You want the kind packed in olive (not vegetable) oil. We thought ortiz's Bonito del Norte, newly exported from Spain, was the closest thing to Ni‧oise tuna, but it can be tough to find. (We ordered ours from Citarella; 212-874-0384.) Of the brands commonly available in the United States, we preferred Progresso light tuna. Other brands of canned light tuna that we are fond of are Genova and La Giara. This last is very expensive—about $10—and is available at many specialty foods shops and by mail order from Citarella.
hide ›
Ingredients
- 1/4 of white onion, thinly sliced
- 1/8 of a small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 1 tablespoon red-wine vinegar, plus additional to taste
- 1/4 teaspoon salt, plus additional to taste
- black pepper to taste
- 1 6-ounce can tuna packed in olive oil (see above) including olive oil
- lemon juice to taste
- 2 kaiser rolls, plain
- lettuce leaves, combination of Boston, green-leaf, or other green leafy lettuce
- 8 tomato slices
- 6-8 hard-boiled eggs slices
- 4 anchovy fillets, drained
- Niçoise olives
- scallions, chopped
- radishes, sliced
print a shopping list for this recipe view wine pairings
Preparation
Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties—whatever looks good—for the difference in texture.
On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good—really good—tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
Read More http://www.epicurious.com/recipes/fo...#ixzz2X0OPgEvQ
Here's another technique for the same sammy that gives you more ideas:
http://www.epicurious.com/recipes/fo...-Bagnat-109797
Easy enough to sub chicken for tuna. A layer of basil leaves is nice as well.
I like to remove part of the bread's interior after cutting it in half crosswise to ensure all the filling fits. After I soak the bread with EVOO and place the filling in, I wrap it in tons of plastic wrap, weigh it down and allow all the sandwich's fillings to mesh.Delish ish ish.
This year, I'm changing things around a bit since we'll prolly not get to the site until late in the day. We'll have an Asian soup with dumplings, veggies and thin noodles.
So what is your first night meal this year?
.
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