Today, our nephew Aubrey turned 2. Happy birthday, buddy! We spent Friday night and Saturday in Huntsville with Andy's family so we could celebrate Aubrey's big day. His party was a picnic at Monte Sano State Park. Each family was responsible for their own lunch. Andy's parents, Andy, and I had Muffulettas, Updated Potato Salad, and watermelon. Usually I make a muffuletta in a sourdough round and cut it into quarters. However the size of the quarters make them difficult to eat. For our picnic, I decided to make individual sandwiches using the French hamburger rolls from the Publix Bakery. Very easy and delicious!
French hamburger rolls, sliced
Provolone cheese slices
Hard salami slices
Black pepper ham slices
1. Spread olive salad on cut sides of rolls. Layer half of rolls with cheese, salami, ham, and pastrami. Top with remaining rolls halves.
1 jar greens olives stuffed with pimientos, drained
1 jar roasted red peppers, drained
1 garlic clove
1 tsp. dried oregano
Olive oil (optional)
1. Combine olives and next 2 ingredients in a food processor. Pulse until mixture is coarsely chopped. Stir in pepper, oregano, and, if desired, a little olive oil.
Updated Potato Salad
This is a new (and easier) method for making Grilled Potato Salad.
4 new potatoes, thinly sliced
1 onion, sliced in half and then into thin half-moon shape
6 bacon slices, chopped and cooked
1/2 cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. Worchestershire sauce
1. Bake potato slices on a lightly greased baking sheet for 15 minutes or until done.
2. Sauté onion in hot oil over medium heat, stirring often, until they caramelize.
3. Combine potatoes, onions, and bacon in a bowl. Stir together mayonnaise and next 2 ingredients. Toss with potato mixuture. Serve warm.