The Perfect Picnic

We've got tons of delicious ideas for salads and sandwiches that travel well, taste great, and are totally appealing to kids.

Make 2 Super Sandwiches and Unfried Chicken

1. Roasted Vegetable Ciabatta

Roasted Vegetable Ciabatta

Alison Miksch

You can substitute any grilled vegetable for the yellow squash.

Heat oven to 400 degrees F. In a bowl, toss together 2 sliced yellow squash and 2 tsp. olive oil. Spread on a foil-lined baking sheet, and bake 30 minutes until soft. Slice open 1 loaf of ciabatta bread (or a baguette). Spread the top and bottom halves with 1 pkg. (4 oz.) garlic-and-herb cream cheese. Layer 1 drained jar (7 oz.) roasted red peppers, 2 cups fresh baby-spinach leaves, and the cooked squash on bottom half.

Wrap entire sandwich in plastic wrap or foil. To serve, cut into crosswise slices at picnic. Makes 6 servings.

Nutrition per serving: 209 cal; 6g protein; 14g fat; 24g carb; 25mg calcium; 3g fiber.

2. Monster Sub to Share

Monster Sub to Share

Alison Miksch

We made a submarine sandwich special by using homemade relish instead of mustard and mayo.

In a food processor, combine 2/3 cup green olives stuffed with pimento, 8 pitted kalamata olives, 1/2 cup diced celery, 2 Tbs. diced red onion, 1/2 tsp. oregano, 2 Tbs. olive oil, and 1 minced garlic clove. Pulse mixture several seconds to coarsely chop. Slice open an 18-inch baguette lengthwise. Spread half of olive relish on the bottom of the baguette, then layer on 1/4 pound ham, 1/4 pound salami, and 1/4 pound provolone cheese. Spread remaining relish on cheese, and top with bread. Wrap entire sandwich in plastic wrap or foil. Cut into crosswise slices at picnic. Makes 6 servings.

Nutrition per serving: 357 cal; 16g protein; 22g fat; 23g carb; 193mg calcium; 2g fiber.

Try 1 Big Basket of Unfried Chicken

Cornflakes make the perfect crispy coating for our healthy baked chicken.

In a large freezer-weight resealable plastic bag, combine 2 cups buttermilk, 2 tsp. red hot-pepper sauce, and 1 tsp. salt. Add 1 pkg. (1 1/2 pounds) skinless drumsticks, 1 pkg. (1 1/2 pounds) skinless thighs, and 1 pkg. (1 1/2 pounds) skinless breasts. Turn bag to coat chicken well. Refrigerate overnight. Heat oven to 425 degrees F. In a shallow bowl, combine 2 cups cornflake crumbs, 1/2 cup cornmeal, and 1 tsp. salt. Drain chicken well and coat with crumbs. Place on foil-lined baking sheet and spray with vegetable cooking spray. Bake 40 minutes. To keep crust crispy, let chicken cool completely before packing in a container with a tight-fitting lid or wrapping in foil. Makes 6 servings.

Nutrition per serving: 495 cal; 57g protein; 9g fat; 43g carb; 75mg calcium; 1g fiber.

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