Pack a picnic

Judy Allen

Local meteorologists agree: this is a great weekend to get outside. Who knew the weather in January could be this nice? Will Rogers said, “If you don’t like the weather in Oklahoma, wait a minute and it will change!” Take advantage of these 70-degree days by heading outside! There are many activities going on around town this weekend, or you could just head to the park for a picnic. Here are a few of my favorite pack-and-go goodies.

Mediterranean Meze

Meze is the Greek word for appetizer, and this is simply the Mediterranean version of an Antipasto spread. I like to keep jars of olives, roasted peppers, anchovies, beans and other interesting marinated vegetables in my pantry, so I simply have to pick up the meats and cheeses for dinner. Most Middle Eastern markets in town offer a selection of prepared foods.

A tub of hummus, eggplant spread (baba ghanoush) or creamy fish roe spread (taramasalata) from your favorite Greek or Mediterranean market with toasted lavash or pita bread wedges
A can or jar of stuffed grape leaves (dolmades)
Marinated kalamata olives
Cubed feta cheese drizzled with olive oil
Chopped cherry tomatoes and cucumbers drizzled with red wine vinegar and sprinkled with chopped fresh oregano, salt and pepper

Chicken Waldorf Salad

Serves 4 to 6

The original recipe for Waldorf salad, created at New York’s Waldorf-Astoria hotel in the 1890’s, contained only apples, celery and mayonnaise. This modern version adds roasted chicken, crisp fennel and toasted almonds. Serve over Boston lettuce cups or sandwiched in between bread slices.

¾ cup mayonnaise
¾ cup sour cream
2 tablespoons honey
Grated zest and juice of 1 lemon and 1 orange
½ teaspoon coarse salt
¼ teaspoon ground pepper
2 boneless, skinless chicken breasts, poached and cooled
1 Granny Smith Apple, cored and chopped
1 fennel bulb (reserve some of the fronds but discard the stalks), chopped
1 stalk celery, thinly sliced crosswise
1 mango, peeled and cut into cubes
1 shallot, thinly sliced
½ cup toasted sliced almonds

In a large bowl, combine mayonnaise, sour cream, honey, lime and orange juice, salt and pepper. Stir to combine. Add chicken, apple, fennel, celery, mango, shallot and almonds, tossing to combine. Serve in lettuce cups or on sliced bread.

Pan Bagnat

Serves 4

This popular street-food sandwich from Nice in the south of France has many ingredients in common with the more familiar Salade Niçoise … tuna, olives, egg, roasted peppers and a tart mustard vinaigrette. Resist the urge to serve this immediately, for the flavor improves the longer it stands.

1 large garlic clove, minced
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 crusty French baguette
2 roasted red or yellow peppers from a jar
¼ small red onion, thinly sliced
1 can (about 6 ounces) light tuna packed in olive oil, preferably Italian, drained
½ cup oil-cured black olives, pitted and coarsely chopped
2 hard boiled eggs, peeled and sliced
8 large basil leaves

To make the vinaigrette, whisk together garlic, anchovy paste, mustard and red wine vinegar. Slowly whisk in olive oil until emulsified; set aside.

Slice the baguette lengthwise and slightly hollow out the halves. Spoon a third of the vinaigrette on each half of bread. Layer the remaining ingredients on the bottom half, starting with the roasted peppers, followed by the onions, tuna, olives and egg; drizzle with the remaining dressing. Sprinkle with salt and pepper and top with the basil leaves. Place the top half on the sandwich and wrap tightly in plastic wrap. Place it under a large cutting board or baking sheet and weigh it down with a heavy pot. Let sit at least one hour before slicing.

The Cobb-Club Sandwich

Makes 4 sandwiches

The club or “clubhouse” sandwich is usually a double-decker, layered with turkey, bacon, cheese and various other ingredients. I combined the classic club with the hearty chopped Cobb salad, elevating this bar staple to another level.

½ cup mayonnaise, preferably homemade (recipe follows)
3 tablespoons chopped flat-leaf parsley
½ cup crumbled blue cheese
Coarse salt and freshly ground black pepper, to taste
12 slices sourdough bread, toasted
12 thin slices smoked turkey (about 8 ounces)
6 thin slices red onion
1 avocado, pitted, peeled, sliced
12 slices thick-cut bacon, cooked until crisp
2 tomatoes, sliced
Romaine lettuce leaves

1. Stir together mayonnaise, parsley and blue cheese in small bowl to blend. Season to taste with salt and pepper and set aside.

2. Place 4 bread slices on plates. Spread each with 1/8 of dressing. Top with turkey, onion, and avocado. Top each with a second bread slice, remaining dressing, bacon, tomato slices and lettuce. Place third bread slice atop each sandwich; pressing to compact slightly. Cut sandwiches into quarters; skewer together with extra-long toothpicks, if desired.