All over Ontario, families and friends are heading outdoors to soak up the glorious weather our Canadian summer brings. And what could be more enjoyable than loading up the picnic basket and hopping in the car with the gang for a leisurely day out of the city?

Busy home cooks know that a little planning and the right ingredients will go a long way to create a picnic that everyone will enjoy, without spending hours in the kitchen. The perfect picnic begins with the basics -- freshly baked loaves of delicious, nutritious bread. ACE Bakery co-owner Linda Haynes says, "weekend picnics are one of the true joys of summer. And they're one of the easiest ways to entertain. All you need is a couple of varieties of flavourful sandwiches, add chilled lemonade, a refreshing watermelon, some home-baked cookies and you've got the makings of a wonderful, no-fuss feast."

Linda has created three innovative yet easy-to-prepare sandwich fillings that pair beautifully with many of the 17 varieties in the ACE family of breads, from the olive boule to the classic baguette or the recently introduced 10th anniversary organic white loaf. Pack the sandwiches at home or let your guests make their own at the picnic table and enjoy!

Portobello Mushroom & Goat Cheese on Baguette
Makes one large Baguette Sandwich (serves 4)

6-8 Portobello mushrooms (depending on size)
1 cup (250 mL) goat cheese
1/3 cup (75 mL) grated asiago cheese
2 garlic cloves, finely chopped
1/4 cup (50 mL) oil-packed sundried tomatoes, drained and minced
1 tbsp (15 mL) fresh basil, finely chopped
2 tsp (10 mL) fresh oregano, finely chopped
1 tbsp (15 mL) extra virgin olive oil
basil puree *

Remove goat cheese from refrigerator 30-45 minutes before starting. Preheat the oven to 425 degrees (220 degrees C). Combine goat cheese, asiago cheese, garlic, sun-dried tomatoes, basil, oregano and olive oil in a large bowl. Using a fork, fold all of the above ingredients together. Season with salt and pepper. Cover and place in the refrigerator.

Carefully remove the stems from the Portobello mushrooms and slowly drizzle 1 tbsp (15 mL) of olive oil into the bottom side of mushrooms. Season with salt and pepper. Place the mushrooms onto an oiled baking sheet or roasting pan and bake for 10 minutes. Remove the mushrooms from the oven and allow to cool. When the mushrooms are cool slice them into strips.

To prepare the sandwich, cut baguette lengthwise; spread the bottom piece of bread with the goat cheese. Arrange the mushrooms on top of the spread. Season the mushrooms with salt and pepper. Arrange lettuce on top of mushrooms. Drizzle a small amount of the basil puree on the top slice of bread and spread with a knife.

* basil puree - 1 cup (250 mL) of packed fresh basil, 1 clove of garlic, 1/2 cup (125 mL) of extra-virgin olive oil and a pinch of salt. Puree in food processor and store in squeeze bottle.

Roasted Sweet Pepper & Fontina Cheese on Rosemary Focaccia
Makes 4 sandwiches

1 heads roasted garlic*
3 red bell peppers, roasted, peeled, seeded, and julienned
3 yellow bell peppers, roasted, peeled, seeded, and julienned
8 ounces (225g) sliced fontina cheese
1 bunch fresh arugula, washed twice
basil puree**

To prepare the sandwich, slice focaccia loaf lengthwise; spread bottom slice of bread with roasted garlic, arrange 6 to 8 slices of red and yellow peppers on top of roasted garlic. Top with fontina cheese and 3 to 4 arugula leaves. Season with salt and pepper. On the top slice of bread drizzle a small amount of the basil puree and spread with a knife. Slice focaccia into 4 sandwiches.

* roasted garlic - preheat oven to 300 degrees F (150 degrees C), slice 1/4" off top of garlic head, drizzle each head with 1 tbsp (15 mL) olive oil, wrap in tin foil and roast until soft - approx. 1 hr. Squeeze individual cloves, when cool enough to handle, into bowl and combine to make a paste.

** basil puree - 1 cup (250 mL) of packed fresh basil, 1 clove of garlic, 1/2 cup (125 mL) extra-virgin olive oil and a pinch of salt. Puree in food processor and store in squeeze bottle.

Roast Beef Sandwich with Roasted Garlic Horseradish Mayonnaise
Makes 4 sandwiches

1/4 cup (50 mL) good quality mayonnaise
1/8 cup (25 mL) well drained horseradish
1/2 tsp. (2 mL) Dijon mustard
1 to 2 cloves roasted garlic (see below)
8 to 12 thin slices of roast beef
8 slices ACE Organic White bread
8 to 12 baby spinach leaves, arugula or lettuce
salt and freshly ground pepper

In a small bowl, mix together mayonnaise, horseradish, mustard and peeled, mashed roasted garlic. Spread a thin layer of the mayonnaise mixture on 4 slices of bread. Place the roast beef slices over the spread and then add the baby spinach. Season with salt and pepper and top with the other 4 slices of bread. Leftover spread will keep, refrigerated, for up to 5 days.

To roast garlic: Preheat the oven to 375 degrees F (190 degrees C). Slice 1/4 inch off the top of a garlic bulb, just cutting off the tops of the cloves. Sprinkle with a little olive oil, wrap in foil and roast in the oven for 1 hour or until soft. The roasted garlic can then be squeezed out of its skin.

For more information, contact Linda Dunn, 16/241-3600 ext. 331, bread@acebakery.com.


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