Skip to main content

Picnic Sandwich

Picnic Sandwich

Prep time:
10 min.
Cook time:
NA
Total time:
10 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Whole Pickled Beets
1 small red or green bell pepper (chopped)
0.5 cup celery, thinly sliced
1 large clove garlic, minced
2 tbsp. olive oil
0.25 cup fresh basil, thinly sliced
1 loaf French bread
1 cup prepared hummus with kalamata olives*
2 cups baby spinach leaves
0.5 lb. provolone cheese, sliced
0.5 lb. turkey breast, ham, or roast beef, thinly sliced
Directions

To prepare relish, drain beets; reserve 2 tablespoons beet liquid. Coarsely chop beets. Combine beets, bell pepper, celery and garlic. Stir together beet liquid and olive oil. Toss with relish ingredients. Add basil. Cut bread lengthwise in half. Hollow out halves, leaving a 1-inch thick shell. Spread hummus inside shell on each half. Arrange spinach leaves over bottom half, pressing into place. Top with cheese, beet relish and turkey. Close sandwich. Wrap tightly in aluminum foil. Sandwich can be refrigerated up to 24 hours before serving.

*Substitute plain or other flavored hummus, herbed or plain goat cheese, or spreadable herb-garlic cheese.

More Healthy Meals

More Healthy Meals

Beet Flat Bread

Drain beets well; set aside. Preheat oven to 400 degrees F. Place flat breads on baking sheet.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Chipotle Beet Brownies

Preheat oven to 350oF. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Italian Cabbage Soup

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot.

Mini Beet & Carrot Loaves

Preheat oven to 325oF. Chop beets into 1/4-inch pieces; set aside.