This weekend unofficially kicked off summer break for me and yesterday, I wanted to do something low key and summery to celebrate: a picnic. Well, actually, I wanted to head up to Morro Bay for a kayak trip and then have a picnic, but Jeff had some work to do for his master’s thesis defense so we put it off till another time. Excuses, excuses.
Since I knew I’d want to lay low after beer fest on Saturday, I planned on spending much of Sunday prepping the picnic. Here’s what was on the menu:
- Mediterranean Chicken Sandwiches
- Strawberry Basil Lemonade
- Marinated Veggie Salad
My uncle and his girlfriend had very generously given us this cute retro Martha Stewart picnic basket for our wedding (I can’t believe it’s already almost our 2 year anniversary!) and I always get super excited when I get to use it. Darling, right?
Since the original plan was first to go kayaking in Morro Bay, I hadn’t really thought of an alternative SLO location, so we ended up at one of the picnic tables by Laguna Lake. It’s a pretty setting and Jeff can never handle sitting on the ground, so it seemed like the best impromptu choice.
It was sunny and hot when we left the house, so without even thinking about how it gets crazy windy in that area of town, we both left the house in shorts and tank tops. Bad idea.
I think we lasted about 10 minutes at the picnic spot–just enough time to devour our sandwiches, grab a quick bite of the salad, have a sip of lemonade, and pack back up and head home. When it was all said and done, I think we were gone an entire 25 minutes. So much for the fun memorial day picnic!
Luckily, the food turned out great, so it wasn’t a total loss. Here’s the Mediterranean Chicken Sandwich recipe–I’ll post the others later this week!
Mediterranean Chicken Sandwiches Recipe
Makes 2 sandwiches
1 sourdough roll
1/4 rotisserie chicken, shredded
6 marinated artichoke hearts
4 tomato slices
1/4 cup feta cheese
8 leaves spinach
For Kalamata Olive Aioli:
1/4 cup greek yogurt
1 tablespoon olive oil
1/2 lemon, juiced
6 kalamata olives, minced
Salt, to taste
Pepper, to taste
In a small bowl, combine all aioli ingredients and set aside.
Cut sourdough roll in half and spread aioli on each 1/4th.
Top each sandwich with an even amount of chicken, artichokes, spinach, feta cheese, and tomatoes.
Time: 10 minutes