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16 All-American Recipes For Your Next Outdoor Gathering

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Classic Roast Beef Sandwiches 13/16

© iStock / Getty Images / AnnaPustynnikova

Classic Roast Beef Sandwiches

Now the weather is warming up, try our recipe for this picnic classic! Whether in the park, by the lake, or at the beach, everyone loves a traditional roast beef sandwich. Stuffed with sweet red onion and spinach, and served with generous dollops of wholegrain mustard, this is a modern take on the American classic.

Ingredients (for 1 sandwich):

  • 2 oz. roast beef
  • 1/2 red onion
  • 1 tsp wholegrain mustard
  • Handful of baby spinach 
  • 2 slices of thick white bread
  • Pickled onions (optional)

Instructions:

  1. Slice the onion thinly, and put a knob of butter in a frying pan. 
  2. Place the sliced onion in the frying pan, and cook on medium-heat while stirring. Allow them to sweat, but not burn. 
  3. When the onion slices soften, add a drizzle of balsamic vinegar and continue to stir. The balsamic vinegar will lightly caramalize the onion and create a chutney consistency.
  4. Once the onions are soft and well caramelized, spread a dollop of wholegrain mustard one a slice of bread. Add the slices of roast beef, and top with the caramelised onion slices
  5. Top with the spinach and roasted tomato halves. Drizzle their juices on the sandwich filling before topping the second slice of bread. 
  6. You can make as many sandwiches as you like, but wrap it/them in cling wrap or aluminium foil before packing in a picnic hamper of backpack. 
  7. Enjoy!

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!