The Grill Is Gone

A few years ago, my husband and I decided to renew a Brady family tradition. As a child, Brian always celebrated the Fourth of July at Lacy Park in San Marino with his family. It is a big, beautiful park where it’s easy to spend the day without getting bored. One catch: No grilling allowed.

What to bring? I pack this substantial sandwich that goes a long way on a long day. It’s one of those sandwiches that actually gets better as it sits.

I bring plenty of carrots and celery sticks to dip in ranch dressing, my daughter’s favorite, and plenty of fresh fruit, such as grapes, peaches and strawberries, my son’s favorites. And a big ice chest to keep it all cold.

Fourth of July Sandwich

Active Work and Total Preparation Time: 20 minutes

1 baguette

1/4 cup bottled vinaigrette

2 cups arugula

6 ounces salami

4 ounces prosciutto

4 ounces sliced provolone cheese

3 tablespoons prepared pesto

1 cup sliced marinated artichokes

* Cut baguette in half lengthwise. Drizzle vinaigrette over both halves. Divide greens over halves, then layer with salami, prosciutto and provolone. Spread pesto over sandwich meat and top with artichoke hearts. Put halves together and secure with toothpicks. Cut into 3-inch segments.

4 servings. Each serving: 710 calories; 1,963 mg sodium; 62 mg cholesterol; 35 grams fat; 68 grams carbohydrates; 29 grams protein; 2 grams fiber.

STAPLES

Bottled vinaigrette

Ranch dressing

SHOPPING LIST

Arugula

1 baguette

Carrot and celery sticks

Grapes, peaches and strawberries

4 ounces prosciutto

3 tablespoons prepared pesto

6 ounces salami

4 ounces sliced provolone cheese

1 cup sliced marinated artichokes

GAMEPLAN

20 minutes before: Slice baguette, drizzle with vinaigrette. Construct sandwich with remaining ingredients. Slice and prepare for picnic.

10 minutes before: Prepare fruit and pack.

5 minutes before: Pack carrots, celery and ranch dressing.

Menu

Fourth of July Sandwich

Carrot and Celery Sticks

With Ranch Dressing