Picnic Party Trio Sandwich

Alberti Popaj

Cook Time: 15 minutes

Prep Time: 25 minutes

Serves: 6-8 people

Ingredients

  • 1 long loaf of ciabatta or French baguette, split lengthwise and toasted
  • 4–5 fresh breaded chicken breasts, baked
  • For the Chicken BLT with Herbed Aioli
  • 6–8 slices crispy bacon
  • 1/2 large tomato, sliced
  • 1 cup romaine
  • 1/3 cup herbed aioli
  • For the Mediterranean Chicken & Olive Tapenade
  • 1/3 cup olive tapenade
  • 1/2 cup cucumber, thinly sliced lengthwise
  • 1/4 cup roasted red peppers, sliced
  • 1/4 cup romaine, chopped
  • 2 Tbsp crumbled feta
  • For the Chicken Caesar Salad Sandwich
  • 1/4–1/2 cup Caesar dressing, divided
  • 1/4 cup Parmesan, divided
  • 1/2 large tomato, sliced

Directions

Pre-cook the chicken in the oven as directed on the packaging. Slice the ciabatta or baguette lengthwise. Lightly toast if desired for sturdiness.

BLT Build

To make the herbed aioli: Mix 1/3 cup mayo with 1 Tbsp lemon juice, 1/2 Tbsp chopped thyme, 1/2 Tbsp chopped parsley, salt, and pepper. Spread on the first third of the loaf. Layer chicken, bacon, lettuce, and tomato slices.

Mediterranean Build

Spread olive tapenade on the second third of the loaf. Add chicken, cucumber slices, roasted red peppers, and romaine. Sprinkle with feta if using.

Chicken Caesar

Spread Caesar dressing on both sides of the final portion of the loaf. In a bowl, toss the romaine in 1/2 of the dressing and the parmesan cheese.

Layer by adding the chicken to the dressed 1/3 of the sandwich loaf. Top with sliced tomatoes and the dressed salad. Sprinkle on the remaining Parmesan cheese.

To finish & serve: Close the loaf by pressing gently, add sandwich picks, and slice into picnic‑friendly portions. Wrap tightly in parchment for transport.

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