The Big Tomato Picnic Sandwich

There’s something magical about a picnic sandwich that can be made ahead, travel well, and still feel like a showstopper when you unwrap it. This Big Tomato Picnic Sandwich is all that and more—ripe heirloom tomatoes, sweet roasted red peppers, and creamy Ferndale Farmstead fiori di latte cheese, all layered into a hollowed-out Macrina Casera loaf brushed with a bright herb vinaigrette. It’s a colorful, shareable centerpiece that feels like summer in every bite.

One of the best parts? This sandwich only gets better as it sits, giving the flavors time to mingle while the vinaigrette soaks just slightly into the bread. Bring it along to the park, the beach, or your backyard table—it slices beautifully into wedges to share with friends.

Serves: 2–3 

Ingredients:

• 1 Macrina Casera loaf
• 1/2 cup herb vinaigrette (see basic vinaigrette recipe here. Use red wine vinegar as the acid and for the flavoring use 1 clove of garlic, plus whatever summer herbs you have handy: basil, thyme, parsley--anything goes!)
• 3–4 ripe heirloom tomatoes, sliced 1/4-inch thick
• 2 roasted red peppers, roasted in the oven or on a grill, peeled and sliced into wide strips
• 8 oz Ferndale Farmstead fiori di latte cheese, sliced
• Salt and freshly ground black pepper

Instructions:

1. Slice the Macrina Casera loaf in half horizontally.
2. Gently hollow out the inside of both halves. (Optional: To avoid kitchen waste, you can reserve the removed bread and make breadcrumbs or croutons with it.)
3. Using a pastry brush, generously brush the cut sides of both halves with herb vinaigrette.
4. On the hollowed-out top half, lay down an even layer of roasted red peppers. Brush lightly with vinaigrette.
5. Add an even layer of heirloom tomatoes, season with salt and pepper, and brush lightly again with vinaigrette.
6. Add the fiori di latte slices, then one more light brushing of vinaigrette.
7. Add a second layer of peppers and vinaigrette.
8. Add a second layer of tomatoes and vinaigrette.
9. Add a second layer of cheese and vinagrette.
10. Place the bottom half of the loaf back on top. Press down gently to help the layers settle.
11. Wrap the sandwich tightly in parchment paper, then foil, to hold it together.
12. Let sit at room temperature for 30–60 minutes before serving, or refrigerate for up to 4 hours. (If refrigerating, let it warm slightly before slicing for best flavor.)
13. Once at your picnic spot, or just before setting out, unpack and slice into wedges to share.

Tip: This sandwich works well with other summer vegetables, too—grilled zucchini, eggplant, or even marinated artichoke hearts can be tucked into the layers.

This recipe is adapted from Deborah Madison’s Local Flavors cookbook, with a nod to her love for celebrating produce at its peak.