CELEBRATE NATIONAL PICNIC DAY

When you’re dining alfresco with friends, simple lunch sandwiches and pasta salads are where it’s at — especially since they keep kitchen duty to a minimum. Most of these perfect picnic recipes can be prepared the day before or morning of with minimal work, leaving you with more time to relax outside in the sunshine. Plus they perfect for National Picnic Day on Sunday, April 23.

The name of the game is convenience and portability. You’re going to want dishes that you can carry with you and share easily. The OG portable option? Sandwiches, of course. But don’t just go for a PB&J. Try our sheet-pan Italian subs and save yourself from having to assemble each one individually. Want something a little more adventurous? Try our strawberry balsamic pasta salad.

Don’t forget sweets! Try these strawberry shortcake rice krispie treats. For more recipes, visit Delish.com. 

Sheet-Pan Italian Subs

Yields 14 serving(s)

Prep Time 15 mins

Total Time 55 mins

Ingredients

4 tbsp. melted butter, divided

2 loaves sliced bread, white or sourdough

1 lb. deli-style sliced ham

1/2 lb. salami

1/2 lb. sliced mozzarella

1/2 lb. sliced provolone

2 c. baby spinach

1 (8-oz.) jar pepperoncini, drained and sliced

Parmesan and chopped parsley, for garnish

Directions

Preheat oven to 400°. Brush half the butter inside a half sheet pan, then lay out bread in a single layer, overlapping slices to look like shingles. (Make sure the entire sheet pan is covered!) Press down on bread to flatten slightly.

Top bread with mozzarella, then layer ham, spinach, salami, pepperoncini, and provolone on top. Shingle another layer of bread on top, then brush with remaining 2 tablespoons butter. Put a second sheet pan on top of bread and weigh it down with a heavy skillet.

Transfer to oven and bake until the sandwich is pressed and starting to turn golden, about 10 minutes. Remove sheet pan and bake until top bread is golden, about 20 minutes more.

Garnish with parsley and Parmesan, and cut into squares, if desired.

Strawberry Balsamic Pasta Salad

Yields 8 serving(s)

Prep Time 10 mins

Total Time 25 mins

Strawberry Shortcake Rice Krispies Treats

We took our classic Rice Krispies Treats and made them summer-ready. The white chocolate melts into the Rice Krispies and the strawberries give them a burst of freshness. Perfect for all your summer needs!

Yields 15 serving(s)

Prep Time 5 mins

Total Time 45 mins

Ingredients

1 lb. farfalle

1/4 c. balsamic vinegar

1/2 c. Feta, crumbled

2 c. strawberries, quartered

1/2 c. baby spinach kosher salt

Freshly ground black pepper

1/4 c. almond slivers, toasted, for garnish

Directions

In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain, then transfer to a large serving bowl. Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer until thickened, about 10 minutes.

To bowl, add feta, strawberries and spinach. Season generously with salt and pepper and toss to combine.

Drizzle with balsamic glaze and garnish with almonds. 

Ingredients

1/2 c. (1 stick butter), plus more for pan

1 (12-oz.) bag marshmallows

8 c. Rice Krispies

2 1/2 c. white chocolate chips, divided

2 1/2 c. freeze-dried strawberries, divided

Directions

Grease a 9”-x-13” baking pan with butter. In a large pot over medium heat, melt butter. Add marshmallows and stir until completely melted. Remove from heat and stir in Rice Krispies.

Fold in 2 cups white chocolate chips and 2 cups strawberries. Pour into pan and smooth top, being careful not to pack Rice Krispies into the pan too much.

In a microwave-safe bowl, melt remaining ½ cup white chocolate chips in 30-second intervals until smooth. Drizzle over Rice Krispies, then top with remaining ½ cup of strawberries.

Let sit until cool and chocolate has hardened, 30 minutes.