Picnics are so much fun. At least it is when the weather cooperates. I haven’t been on one in far too long. The last time I can recall is when we had our boat many years ago. I would pack a basket and a cooler to take on our day trips to the lake. We always invited friends to join us for fun on the water. After a full morning of water skiing, tubing, and swimming we would stop, drop anchor, and enjoy a picnic lunch.
Water sports can build up a big appetite. I made sure to pack plenty so everyone would get their fill. After lunch we would relax and enjoy sunning while the boat was gently rocking in the water. Once we were re-energized it would be an afternoon of more skiing and boating. Back then the sandwiches were not “fancy”. They were a bun or roll with turkey or ham and some cheese. Fast forward to today and what I would choose for a picnic is a caramelized onion, goat cheese, and tomato sandwich.
A ciabatta roll is my choice for this sandwich. You could use a loaf and slice it. I used a splash of balsamic vinegar at the end of cooking the onions because it goes so well with tomato. A creamy goat cheese is a perfect spread. A fresh-picked, ripe tomato is the best choice. Heirloom tomatoes would be even better. Wrap the sandwiches in parchment and bring plenty of napkins. The onions will to try to escape and drip all over. The sandwiches are messy, sweet, tangy, savory chewy, and oh so good. Perhaps pack brownies for dessert.
When was the last time you went on a picnic? It’s the time of year to get out and enjoy nature. Goodbye cold weather and hello summer! Would you like some more recipes for dining outdoors? Scroll down to see what the talented Sunday Supper bloggers are sharing for our event.
- 3 large onions, cut in half and sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon sugar
- Salt and fresh ground pepper
- 1 tablespoon balsamic vinegar
- 4 ciabatta rolls (about 4 inches wide)
- 5 ounces creamy goat cheese
- 1 tomato, sliced
- Heat the olive oil and butter in a wide sauté pan over medium-high heat until the butter melts and the oil shimmers. Add the onions and toss to coat with oil/butter.
- Spread the onions out evenly in the pan and cook, stirring occasionaly, about 10 minutes. Lower the heat to medium or medium-low if the onions are browning too quickly. You do not want them to burn.
- Sprinkle the onions with the sugar, salt, and pepper. Stir and continue to cook an additional 30 mintues to one hour, until the onions are evenly browned and caramelized.
- While the onions are cooking, stir occasionally and add very small amount of oil or water if the onions look too dry or about to burn.
- Once the onions are evenly brown and caramelized, add the balsamic vinegar to deglaze the pan. Be sure to scrape up the browned bits on the pan. Cook for an additional 1 to 2 minutes.
- Slice the rolls in half. Spread goat cheese on the bottom half. Top with caramelized onions and a tomato slice. Cover with top half of roll.
It’s picnic time! Take a look at these fabulous recipes:
Salads and Slaws:
- Bacon Ranch Potato Salad from Juanita’s Cocina
- Caprese Spinach Salad from Small Wallet, Big Appetite
- Chicken Chopped Salad from Table for Seven
- Cold Pea Salad from Shockingly Delicious
- Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
- German Potato Salad from The Girl in the Little Red Kitchen
- Hawaiian Cole Slaw from Curious Cuisiniere
- Italian Chopped Salad from Hezzi-D’s Books and Cooks
- Kale Pasta Salad from Hip Foodie Mom
- Mediterranean Pasta Salad from Peanut Butter and Peppers
- Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
- PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
- Pineapple Slaw from I Run For Wine
- Spaghetti Salad from Country Girl in the Village
- Tortellini Pasta Salad from Supper for a Steal
Sandwiches and Mains:
- Avocado Chicken Salad Sandwich from Momma’s Meals
- Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
- Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
- Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
- Herbs-Garlic and Parmesan Croissants from Basic N Delicious
- Indian Spiced Chicken Drumsticks from Soni’s Food
- Japanese Picnic Bento Box from The Ninja Baker
- Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
- Moroccan Fried Chicken from MarocMama
- Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
- Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
- Salmon in a Jar from Healthy. Delicious.
- Smoked Trout Deviled Eggs from The Wimpy Vegetarian
- Spam Musubi fromKimchi Mom
- Apricot Oat Nut Bars from Pies and Plots
- Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
- Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
- Fruit Salad from The Not So Cheesy Kitchen
- Fruit Salad with Honey Port Drizzle from Family Foodie
- Loaded Butterscotch Bars from Vintage Kitchen
- Nathan’s Cookies from What Smells So Good?
- Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
- Shandy Popsicles With Raspberries from Ruffles & Truffles
- Texas Sheet Cake with Pecan Frosting from Food Lust People Love
- Triple Chocolate Punch Bowl Cake from Neighborfood
- Fresh Limeade with Chia Seeds from girlichef
- Pineapple Sangria from Growing Up Gabel
- Strawberry Basil Lemonade from The Messy Baker Blog
- Strawberry Lemonade from Gotta Get Baked
- Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
- Watermelon Agua Fresca from Daily Dish Recipes
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