Chef Amy shares picnic ideas and basket-packing tips – WISH-TV | Indianapolis News | Indiana Weather forecast

There are many things chef Amy Von Eiff of A Cut Above Catering says she loves about spring, but one of her favorites is eating outdoors!

On Tuesday, she joined us with some picnic food ideas as well as tips for making a nice, functional picnic basket.

Pressed Italian picnic sandwiches (6 servings)


  • 1 ciabatta baguette cut in half for approx. two 12 inch pieces
  • 3 tablespoons of butter
  • 3 medium red bell peppers
  • 3 cups arugula, rinsed and patted dry
  • 2 cups sliced ​​bocconcini
  • 10 oz assorted Italian deli meats (I used Soppressata, Capocollo, and Napoli Salami)
  • Balsamic vinegar
  • Olive oil
  • Salt and pepper to taste


  1. To roast red peppers: Set your oven to the Broil setting. Cut the sides off the red peppers and place skin side up on a baking sheet (*I like to cut the ends so they’re as flat as possible, as they’ll brown better than the angled pieces). Place under broiler until very charred (blacon top), about 10 minutes (watch carefully after 5 minutes. You’ll want them to be almost charred on top.) Remove from oven and immediately place peppers in in a ziploc plastic bag. Refrigerate for 30-40 minutes. Remove the peppers from the bag and remove the charred skin with a knife. Discard the skin and cut the peppers into strips. Place in a bowl and sprinkle lightly olive oil and sprinkle with salt and pepper Set aside.
  1. To make the sandwiches: Cut your ciabatta in half and butter each piece (or you can brush with a little olive oil, if you prefer, but the butter will help keep moisture out of the bread. a generous layer of charcuterie (4-5 overlapping layers) Garnish with strips of cooled roasted red peppers Take your slices of Bocconcini and place them on a piece of paper towel Cover with another piece of paper towel -everything and pat to dry a little. Top the red peppers with a layer of Bocconcini slices. Drizzle a little balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Cover with a generous layer of arugula Cover with a top slice of ciabatta.
  1. Wrap each sandwich tightly in plastic wrap and place on a tray or baking sheet. When all the sandwiches are prepared, place the tray in the refrigerator. Place a heavy skillet over the sandwiches to apply weight (if you don’t have a heavy skillet, cover with another baking sheet and place large cans on top for weight).
  1. Refrigerate at least 6 hours or ideally overnight.
  1. When ready to serve, remove from plastic wrap. If you want, you can cut the sides and ends of the sandwiches to get neat sides and enjoy the wonderful colors of these sandwiches.

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