In the Kitchen
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Fourth of July Picnic

John and I have been taking advantage of the nice weather and going on picnics on my day off. John starts work at 4am so we like to head to the park at 8 or 9am.  That makes it a late breakfast for me and lunchtime for him.  I thought it would be nice to come up with an easy stuffed sandwich that I could make the day before.  That way we could hop in the car as soon as John was done with his morning cheese chores.

John making feta

This is an old picture of John making feta. He doesn’t like having his picture taken so I have to sneak up on him.

I had my recipe books open which makes my son very happy.  I told him what I was looking for, he suggested using his favorite salad recipe.  This recipe was contributed to “A Taste of Tradition” Mt. View Church recipe book in 1998 by none other than my sister-in-law Ann.  We make this salad all the time as a light supper, especially during the summer.  Stuffing it into a loaf sandwich turned out perfect!

I also like this salad/sandwich because it uses three of our cheeses, Quark, Maasdammer, and Cheddar.  What’s not to love about that?

Elizabeth making cheddar

Making cheddar is a physically demanding job, just ask Elizabeth.

I do recommend choosing your bread carefully.  We loved the sourdough artisan loaf for flavor, but the chewy crust forced the filling to squish out a little bit.  It’s okay to get a little messy on a picnic, right?

Layered Basil Salad Sandwich

Layered Basil Salad Sandwich

  • Artisan bread loaf
  • 2 medium carrots, grated
  • 1 cup frozen peas
  • 1/2 cup quark*
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Lettuce, shredded (the amount will vary depending on the size of the loaf)
  • 1/4-1/2 pound deli ham slices
  • 1/2 red onion, sliced thin
  • 1/4 cup Maasdammer** grated
  • 1/4 cup sharp cheddar, grated
  • 2 hard boiled eggs, sliced

Mix the carrots, peas, quark, mayonnaise, mustard, salt, and pepper in a small bowl.  Set aside.
Cut off the top third of the loaf and dig out the center, leaving an inch of crust to make a bowl.  Fill the bread bowl with lettuce all the way to the top, this layer will compress.  Layer the quark filling evenly over the lettuce, followed by the ham, red onions, cheeses, and eggs.
Cover with the top of the bread loaf and wrap tightly in saran wrap.  Chill for a minimum of four hours, can be made 24 hours in advance.  Slice in wedges for a round loaf or thick slices for an oblong loaf.

*you can substitute sour cream
**you can substitute Swiss cheese

Larrabee State Park

Relaxing at Larrabee State Park

This entry was posted in: In the Kitchen

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My name is Ruth, I love cheese and hope you do too! I love to cook with cheese and I want to share with you some of the delicious recipes that I have found as well as some of the funny, quirky things that happen on our family farm.

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