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Monday, July 24, 2017

Great sandwich for Picnics

'We all love to picnic but sometimes when it is hot outside, I mean really really hot outside, the desire seems to fade. Along with that if we are not careful it could be dangerous as well. We want to be super careful when dealing with food that could lead to food poisining. Here are some great tips to make your summer picnic experience one to remember for the good reasons

While many picnics occur around lunch time, think about changing that., Late morning and early afternoon 10 am to 1 pm or early evening 5 pm to 8 pm or 6 pm to 9 pm are better times to have a good time and to avoid the hottest times of the day

The more shade the better. If possible rent or purchase a tent for eating under, relaxing under and participating in activities. Some places may have a place to rent a tent.

1 large ciabatta loaf, cut in half lengthwise
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 large can of quality tuna in oil, drained
1/4 cup sliced pitted olives
8 anchovies, chopped
1 tablespoon salted capers, rinsed
1/2 small red onion, thinly sliced
1 large ripe tomato, thinly sliced
1 small bunch washed spinach
Place oil, mustard and vinegar in a screw top jar and shake vigorously until emulsified. Spread liberally on both sides of your bread. Layer the rest of your ingredients onto your bread but remember this trick start and finish with spinach; this will ensure that the other ingredients like the oily tuna or squishy tomato won’t completely soak through the bread.
Wrap the bread tightly in foil and then place something heavy on top, a couple of bricks, a large atlas, a chopping board topped with cans – anything that will over time be heavy enough to squash the bread down. Leave sit for two to three hours, and then unwrap and slice. Not only is it delicious, it’s pretty too.

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