Bumpy Road Sandwiches
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Bumpy Road Sandwiches

Have fun with picnic snacks by making sandwiches into cars.

Traveling Sandwiches

Fishy Mix What You Need:

Enlarge Image

You can turn healthy food into
fun food when you turn dried
fruit into fishy mix and ham
with veggies into car sandwiches.

  • 1 6-ounc bag plain or cheddar cheese-flavored, bite-size, fish-shaped crackers
  • 1 6-ounce bag dried cranberries
  • 1 7-ounce bag dried apricots, snipped
  • 1 cup peanuts

Instructions:

1. In a medium mixing bowl, combine all ingredients.

2. Store in an airtight container. Makes about 6 cups.

Sandwiches What You Need:

  • 2/3 cup cheddar and/or Monterey Jack cheese
  • 1/2 cup coarsely chopped, fully cooked ham
  • 1 medium carrot, peeled and coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1/3 cup pitted green or ripe olives (optional)
  • 1 medium dill or sweet pickle, coarsely chopped
  • 1 8-ounce tub cream cheese with garden vegetables
  • 12 slices white and/or whole wheat bread

Instructions:

1. In a medium bowl, stir together cheese, ham, and vegetables. Set mixture aside. Spread some cream cheese on one side of each slice of bred. Sprinkle about 1/3 cup of vegetable mixture on top of cream cheese. Top with the other slice of bread, spread-side down.

2. Trim crusts, if desired. Slice each sandwich into fours trips. Place sandwiches in an airtight container. Chill in refrigerator for several hours or overnight. Store in container in an insulated cooler with ice packs for up to 4 hours. Makes 24.

Tasty Wheels

What You Need:

  • 6 6- or 7-inch flour tortillas
  • 1 8-ounce tub regular or fat-free cream cheese, or cream cheese with chives and onions or garden vegetables
  • 6 lettuce leaves
  • 6 slices thinly sliced, fully cooked ham

Instructions:

1. Wrap tortillas in paper towels and heat in microwave on high for 30 seconds; keep covered. Spread on tablespoon cream cheese over one side of each tortilla. Top with lettuce. Top with slice of ham. Top ham with another tablespoon cream cheese.

2. Roll up tightly to form a log. Using a serrated knife, cut into 1-inch slices. Place in airtight container. Chill in refrigerator for several hours or overnight. Place container in an insulated cooler with ice packs for up to 4 hours. Makes 24.

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