I guess this is the time of year for "travelling with foodstuffs" questions, so here goes... I'm making sandwiches for all the guys at my father-in-law's workshop, to be served on Friday. As it's a 4-hour trip up to VT, I basically need to make as much as I can at home the day before, with minimal work on the travel day. So the menu is:
Roast beef & blue cheese wraps
Roast chicken with lettuce, tomato & avocado (on the no-knead bread)
Pear, prosciutto & pecorino panini on focaccia
I'm also making a pasta salad, oatmeal cookies, and pumpkin bread, which can all be done on Thursday. I've started the bread dough today, to be baked tomorrow. I figure that the wraps will be fine overnight, but I'm not sure about the other two. They have a panini press at the shop, so I'll use that once I get there, but how about assembly? Can I make them all the day before and refrigerate, or will that degrade quality?
Thanks for any suggestions!
Updated 2 years ago | 11
Updated 2 months ago | 7
Updated 2 months ago | 6
Updated 6 months ago | 4
Updated 4 months ago | 4