Eat Outside Day: Pack a basket and hit one of these popular Michiana picnic spots

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By: Danielle Waldron
dwaldron@flavor574.com

Photographer: https://goo.gl/ZbneG8 (Michell Zappa) License: https://goo.gl/OOAQfn

Come November or December, you’ll wish you had taken an afternoon to spread a picnic blanket and enjoy a meal under the sun with friends or family. 

Eat Outside Day is Aug. 31, Examiner reports, just before people start dreaming of bonfires and sweater weather. Though it falls on a Monday this year, it’s a good opportunity to enjoy summer down to the last drop. 

We asked Flavor 574 and Elkhart Truth readers their favorite spots to spread a blanket in Elkhart County: 

 

We’ve had some BEAUTIFUL afternoons in Michiana these last few days and looking ahead for “Eat Outside Day” later this month, we want to know your favorite picnic spots! Responses will be included in a story.

Posted by Flavor 574 on Wednesday, August 12, 2015

 

Have these last few afternoons this week been gorgeous or WHAT?! We are looking forward to spreading an old blanket and having a picnic, but first we need some tips:

Posted by The Elkhart Truth on Wednesday, August 12, 2015

Try one of these spots if you haven’t already, or let us know your favorite! That’s the easy part. 

After you’ve found your ideal spot, grab a box or basket, an old blanket and a few friends.

Cheese and crackers, sandwiches and fruit are all popular items to toss into a picnic basket, and for good reason. When you’re packing a lunch, it’s best to bring foods that aren’t too messy to eat, won’t attract bees or other unwanted guests and won’t fall apart in transit. 

PRESSED PICNIC SANDWICHES
From The Crepes of Wrath

Pressed sandwiches usually stay nice and tidy when you eat them and ingredients stay where they are supposed to when you’re toting the meal around. 

Ingredients

  • 1 large loaf ciabatta bread, sliced lengthwise 
  • 3-4 tbsp. pesto sauce 
  • ¼ lb. sliced sweet salami 
  • 3-4 slices prosciutto 
  • 3-4 slices provolone cheese 
  • 3-4 slices mozzarella cheese 
  • 6-8 basil leaves, washed and patted dry (NOTE: Be gentle with basil, as it bruises easily) 

Directions

  1. Slice the ciabatta bread. Spread 3-4 tablespoons of the pesto sauce over the bottom piece of the bread. 
  2. Top the pesto with the salami, then prosciutto, then provolone and mozzarella. Top the cheese with basil leaves, then place the top the sandwich with the other slice of bread. 
  3. Press down on the sandwiches with your hands and, very tightly, wrap in plastic wrap. Put the sandwiches in the refrigerator and top with something heavy for at least four hours. Keep chilled until you’re ready for your picnic. 
  4. When you’re ready to eat, unwrap and cut into 9-12 smaller sandwiches. 
Follow digital producer Danielle Waldron on Twitter @DanielleWaldron
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