Summer picnic sandwich selection (3 fillings)
Three easy, make-ahead sandwiches for sunny picnics: smashed curried chickpea, cucumber & cream cheese, and tomato, mozzarella & basil.
Picnic season demands easy, transportable food that still tastes like you made an effort. This trio of sandwiches — smashed curried chickpea, cucumber & cream cheese, and tomato, mozzarella & basil — covers every craving: tangy, fresh and utterly sandwichable.
They’re quick to assemble, keep well in a cool bag and you can make most of the work ahead. Ideal for a sunny park lunch or a lazy beach day when you want flavour without faff.
Ingredients
- 400 g tinned chickpeas — For smashed curried chickpea filling; drained weight about 240 g
- 100 g vegetarian mayonnaise
- 30 ml mango chutney
- 5 ml mild curry powder
- 1 lemon — zest and juice used across fillings
- sea salt — to taste
- black pepper — freshly ground, to taste
- 150 g cream cheese — For cucumber & cream cheese filling
- 1 cucumber
- 15 g fresh dill
- 2 ripe tomato — For tomato & mozzarella filling
- 200 g mozzarella
- 15 g fresh basil
- 30 ml extra virgin olive oil
- 50 ml balsamic vinegar
- 15 ml brown sugar
- 1 sourdough loaf — about 12 slices, or use 12 slices of your favourite bread
- 30 g butter
- 3 little gem lettuce — leaves separated for layering
Instructions
Make the smashed curried chickpea filling: drain the tinned chickpeas well and tip into a mixing bowl. Lightly mash with a fork, leaving some texture. Stir in the vegetarian mayonnaise, mango chutney, mild curry powder and the juice of half the lemon. Season with sea salt and black pepper to taste.
Prepare the cucumber so the sandwiches don’t go soggy: very thinly slice the cucumber, place the slices in a colander, sprinkle lightly with sea salt and leave to sit for 10 minutes to draw off moisture.
Make the cucumber & cream cheese filling: in a bowl, mix the cream cheese with finely chopped fresh dill, the zest of the lemon and plenty of black pepper. Fold in the drained, dried cucumber slices.
Make a quick balsamic reduction: pour the balsamic vinegar and brown sugar into a small saucepan and simmer gently until reduced by about half and syrupy, 6–8 minutes. Remove from the heat and leave to cool slightly.
Assemble the tomato & mozzarella topping: slice the ripe tomatoes and the mozzarella. Arrange on a small plate, drizzle with extra virgin olive oil and half the cooled balsamic reduction, season with sea salt and black pepper and scatter over torn fresh basil leaves.
Prepare the bread: slice the sourdough loaf into 12 slices if not pre-sliced. Lightly butter one side of each slice and toast the slices, butter-side down, in a dry frying pan over a medium hob for about 1–2 minutes each side until golden and springy. Work in batches if needed.
Assemble the sandwiches: spread three slices of toasted sourdough with the smashed curried chickpea filling and top with a little little gem lettuce; spread three slices with the cucumber & cream cheese filling and top with lettuce; top the remaining slices with the tomato & mozzarella topping and a drizzle of the remaining balsamic reduction. Close sandwiches and press gently.
Cut each sandwich in half on the diagonal, wrap individually in baking paper and, if making ahead, chill in the fridge for up to 4 hours before packing into a cool bag with an ice block.
Tips
- Pat the salted cucumber slices dry with kitchen paper after resting — that single step prevents soggy bread.
- Make the chickpea filling the night before: flavours deepen and it’s one less job on picnic day.
- Toast the bread just before assembling if you can; toasted slices stay firmer under wet toppings.
- Keep wet ingredients (tomatoes, balsamic) centred and use lettuce as a moisture barrier against the bread.
- Pack sandwiches wrapped individually in baking paper and keep in a cool bag with an ice block for up to 4 hours.
Substitutions
vegetarian mayonnaise → vegan mayonnaise in the same quantity
Stays closemozzarella → sliced halloumi, grilled briefly before assembling, same quantity
Noticeably differentsourdough loaf → wholemeal sandwich loaf, 12 slices
Stays closebalsamic vinegar → ready-made balsamic glaze, use 1–2 tbsp instead of reducing
Stays close
Nutrition
Per serving · estimated
- 630
- Calories
- 20 g
- Protein
- 60 g
- Carbs
- 35 g
- Fat
- 6 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
How long can I make these sandwiches ahead?
Assemble and wrap them, then store in the fridge for up to 4 hours in a cool bag. The cucumber & cream cheese and chickpea sandwiches keep best; tomato ones are best eaten sooner to avoid soggy bread.
Can I freeze any of the fillings?
The chickpea filling freezes okay (without bread) for up to 1 month. Creamy and fresh fillings (cream cheese, sliced tomato, mozzarella) do not freeze well.
Can I make the chickpea filling spicy?
Yes — increase the curry powder or add a pinch of chilli flakes or a teaspoon of harissa for heat. Taste and adjust slowly to keep picnic-friendly flavours.
What if I don’t have a frying pan to toast the bread?
Toast under the grill for 1–2 minutes per side on a high rack, or leave untoasted — just be careful with wet toppings and use extra lettuce as a barrier.
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