Having sandwiches at a picnic or at the beach seems like a great idea, until you take a bite and it’s stale, soggy, and not appetizing. But you don’t have to eat subpar beach sandwiches any longer.
Cook’s Country’s Morgan Bolling solved the mystery when developing her lineup of picnic sandwich recipes, which boast fillings from turkey with sun-dried tomato spread to ham with olive spread and capicola with spicy artichoke spread. They all had one thing in common: pizza-dough bread.
During her testing, Morgan tried different breads. The key was finding one that wasn’t too soft, which causes the sandwich to fall apart over time. But also one that wasn’t so tough that it feels like a workout to take a bite.
Eventually, she discovered that store-bought pizza dough worked perfectly. A baked loaf creates a bread that’s chewy, while also having enough structure and durability to stand strong against fillings and the elements.