SUMMER IN A SANDWICH
Celebrate Labor Day and the season’s end with these chef- approved eats
If you’re planning a picnic to celebrate Labor Day and mark the end of summer, keep it simple, suggests Melissa Graham, founder of Purple Asparagus, a Chicago organization focused on educating kids and families about healthy eating.
“The key to a successful picnic is bringing food that is easy to eat and transport,” Graham says. “Sandwiches are perfect.”
Her recommendation? A sundried tomato and cream cheese pinwheel sandwich or chicken- andblack- bean wrap.
We also asked other Chicago chefs for their ideas for the perfect picnic sandwich.
Sean Sanders, the executive chef of Fountainhead, 1970 W. Montrose, suggests turning a basic cheese and salami sandwich into a work of art with his signature combination of buffalo mozzarella, salami and heirloom tomato with lemon aioli on a pretzel sub roll.
“My family and I love picnics, and this sandwich, which transports well, is great for everyone, especially kids,” Sanders says, because “you use things they already enjoy like pretzels, tomatoes and cheese.”
Patrick Russ, executive chef of Seven Lions, 130 S. Michigan, likes to kick up a simple turkey- andcheese — or ham- and- cheese — sandwich with green apple slices and whipped cream cheese. And his baked barbecue chicken and pineapple sandwich adds a barbecued touch without the grill.
“Dishes for picnics should require as little assembly and preparation as possible,” says Russ. “No plates, utensils or heating required. Perfect for a picnic.”
For the chicken, “We like the incorporation of barbecue sauce, which is a classic for outdoor dining. You get the flavor and flair without the need to heat up the grill.”
Chef Rodolfo Cuadros of Carnivale, 702 W. Fulton, favors a gourmet- style Amish chicken sandwich.
“Picnics are a time to slow down and enjoy the last days of summer,” Cuadros says. “The combination of sweet, sour and spicy flavors plays with your taste buds. It’s summer in a brioche bun.”
Trevin VanDyke, sous chef of Osteria La Madia, 59 W. Grand, says meatball sandwiches might seem to defy all picnic logic, but they can be prepared the day before and reheated in the sauce the day of the picnic, then wrapped in foil or an insulated bag to carry and keep warm.
“A meatball sandwich has a more robust flavor eaten hot,” VanDyke says, “and if insulated properly can be enjoyed as picnic food.”
Joey Hejtmanek, executive chef of Links Taproom, 1559 N. Milwaukee, says his “MagnaBalsamic Chicken” sandwich, inspired by Phish’s “MagnaBall” summer 2015 tour, should get taste buds singing.
“We serve this sandwich hot, but I prefer it cold,” Hejtmanek says. “Wrapped up tight and refrigerated, all of the flavors meld and intensify. It’s incredibly easy to make and tasty. It’s the perfect picnic sandwich.”