Picnic Sandwiches

Picnic baskets come in all shapes and sizes. From antique wicker baskets with carrying handles to trendy collapsible plastic or vinyl picnic hampers, to a cloth grocery bag, no matter what you pack a picnic in, just saying the word brings back great childhood memories.

On a cold, rainy day, surprise the kids with a picnic in the living room! At the cottage, pack a picnic lunch for the boat and head out for a day on the lake. Kayaking? Pack a small cooler with some ice and sandwiches and non-alcoholic drinks. Or hop on your bikes with a picnic packed into your backpack or bicycle basket. Nothing says summer like a picnic!


The Big Sandwich to Go

Purchase a big, fresh loaf of Italian or French Bread. Slice the bread in half and then scoop out the insides of both halves leaving a one to two-inch shell intact.

Carefully place slices of cold meats into the bread shell to create one layer. For the next layer, add slices of American and Mozzarella TOFUTTI SOY CHEESE SLICES®.

Wash and dry baby spinach leaves and pack into the sandwich. Fill cavity by spreading 1 cup of Garlic & Herb flavoured TOFUTTI Better Than Cream Cheese.

Place both halves together and wrap tightly with waxed paper. Tie kitchen twine around the wrapped sandwich loaf to hold it together. Place loaf in a sealed plastic bag and refrigerate until needed.

For the picnic, carefully pack the sandwich in a cooler with a frozen ice pack or two. Also pack plates, napkins and a serrated knife. To serve, carefully unwrap the sandwich and use the serrated knife to cut through the entire sandwich loaf to create individual slices. The beautiful layers will show!


Brownies—the Perfect Ending to a Perfect Picnic

¾ cup all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa

½ tsp baking powder

1/4 tsp salt

¼ cup vegetable oil

2 eggs (or egg substitute)



1 cup icing sugar

3 Tbsp cocoa

3 Tbsp TOFUTTI Better Than Cream Cheese

¼ cup of chocolate chips melted with 1 Tbsp dairy-free margarine melted in the microwave


Preheat oven to 350 degrees F. Grease the bottom of an 8-inch brownie pan. In the bowl of a stand mixer, add all of the brownie ingredients and beat until blended. Pour into pan and bake for 15 to 18 minutes or until the surface springs back when lightly touched in the centre of the pan.


To make icing, in a clean bowl of a stand mixer, add the icing sugar, cocoa, cream cheese and mix on low until combined. In a glass measuring cup, add the chocolate chips and dairy-free margarine and microwave for 30 seconds and stir until melted. Add to the icing and whip until creamy. If icing is too thick, add a Tbsp of soya or almond milk. Let brownies cool before icing. Slice brownies into squares, wrap individual pieces in waxed paper and tie with kitchen twine or ribbon and pack into a plastic container.

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