Easy Picnic Sandwiches and Recipes. Have some quality time with your family and go for a picnic!

1 large flat loaf rustic bread
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.
Serves: 10

1. Top 1 slice ham with 1 slice cheese. Spread with 1 teaspoon mustard. Place breadstick on edge of ham and cheese; roll ham and cheese around breadstick.
2. Repeat with remaining ingredients. Wrap each sandwich tightly in plastic food wrap; refrigerate atleast 30 minutes.
3. Serve with mustard or ketchup for dipping, if desired.
Makes 6 sandwiches.

1. Scoop out center of both halves of bread, leaving 1/2-inch shell.
2. Brush both cut-sides of bread with salad dressing.
3. Layer bottom half of bread with 1 lettuce leaf, half cheese, half ham, vegetable salad, remaining ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread.
4. To serve, cut into 6 wedges.
Makes 6 sandwiches.

1. Starting with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-inch-wide strips.
2. Heat a pan to medium temperature and when the pan is hot add oil and peppers. Cover andcook 20 minutes. Every 2 minutes, you want to toss the peppers.
3. Sprinkle peppers with the sugar and add the wine. Continue to cook, covered, an additional 5minutes. You want the peppers are very tender and caramelized. Now add the salt and pepper.
4. Allow peppers to cool for 15 minutes before adding to picnic sandwich.
5. On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, andpeppers.

For Picnicking or Tailgating
Heat the pepper mixture in a microwave and place in a thermal container. Make the sandwich at your picnic or tailgate site and enjoy.
Makes 4 sandwiches.

1. Preheat oven 400-degrees.
2. In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce.
3. Add the bologna, Velveeta, onions, and olives.
4. Cut rolls in half and spread bologna mixture on each roll.
5. Wrap each roll in aluminum foil and bake for 10 minutes.

Picnicking & Tailgating:
To make this a great and easy picnic sandwich you can make the rolls early and bake before serving or take along in a thermal container.