Tag Archives: picnic

A Bachelor’s Guide to the Perfect Picnic

Written by Nick – 

Grilled Chicken Sandwiches with Pesto Mayo Recipe

Summer is finally here and the 4th of July is right around the corner. Whether you’re packing a sandwich to watch the fireworks or making the most of the summertime sun, it’s the perfect time to have a picnic. So pack up your cooler or basket, grab a blanket and head outside.

If you’re going to be venturing outdoors there are a few things you’ll need to remember:

  • don’t forget a blanket to sit on and a blanket to lie under in case it’s cold
  • if you’re planning to use a picnic table consider a tablecloth – the birds can do some damage to a shaded picnic table
  • you’ll want to pick the right meal – anything can get messy when you’re eating on a blanket in a park
  • don’t forget the napkins – as I mentioned it can get messy if you’re not prepared.

This Summer Solstice I was lucky enough to make the most of the long daylight and have an evening picnic which turned out to be quite the romantic date.

I made these Grilled Chicken Sandwiches with Pesto Mayo as wraps. The Buitoni pesto has a ton of flavor and creates a delicious sandwich or wrap. For picnic purposes, I decided to make these sandwiches as wraps (pictured below) and I used sun-dried tomatoes instead of juicy ripe ones. Don’t forget drinks and a side! This Limoncello Basil Cooler recipe is a refreshing cocktail for the summertime and the Apple-Infused Coleslaw in a Jar is a perfectly packable salad.

If you’re looking for more picnic tips be sure to check out the articles on meals.com for specific beach picnic essentials and day trip/hiking picnic tips.

 Grilled Chicken Sandwiches with Pesto Mayo Wraps

Grilled Chicken Sandwiches with Pesto Mayo

Ingredients for 8 Servings:

  • 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil, divided
  • 8 (about 2 1/2 pounds total) boneless, skinless chicken breast halves
  • 1 cup light mayonnaise
  • 8 ciabatta bread or French rolls, split horizontally
  • 8 thin slices provolone or other Italian cheese


PREHEAT grill or broiler.

SPREAD 3 tablespoons pesto over chicken breasts. Place remaining pesto and mayonnaise in blender; cover. Blend until smooth. Spoon into squeeze bottle or covered container and keep chilled until ready for use.

GRILL or broil chicken for 5 minutes over medium heat; turn over. Grill or broil for an additional 3 to 5 minutes or until chicken is no longer pink in center.

SPREAD pesto mayo over bread; top with chicken and cheese. Add lettuce, sliced tomato and sliced red onion, if desired.


Related Recipes:

Apple-Infused Coleslaw in a Jar Recipe
Apple-Infused Coleslaw in a Jar
Limoncello Basil Cooler Recipe
Limoncello Basil Cooler

Picnic Perfect: Apple-Infused Coleslaw in a Jar

Written by Chris

Apple-Infused Coleslaw in a Jar Recipe

With a tangy, crunchy flair, this fresh coleslaw takes center stage. Purple and green cabbage meld with bright herbs, apple juice, Dijon mustard and honey to create flavors that hint of the summer ahead.

A couple years ago, I came across a beautiful Donna Hay recipe image – I knew I had to recreate the look in some way. A recipe wasn’t included, but she layered the makings for coleslaw in a narrow glass jar. She described this coleslaw as being the perfect picnic salad. Simply brilliant!

Pint-size mason jars make the perfect summertime portable vessel, so this is what I used. I basically took my favorite coleslaw recipe and deconstructed it. Apple vinaigrette is added to the bottom of each jar, and then colorful layers of shredded purple and green cabbage, carrot and green onion (or basil) are added. Once the lid is secure, pop the jars in your cooler with ice packs, and you are set! Before serving, just give them a shake so that the coleslaw is evenly coated with the vinaigrette.

Watch our step-by-step video above for this playful backyard serving idea — or go to our YouTube channel to see this and more.

Apple-Infused Coleslaw in a Jar

Ingredients for 8 servings:

8 (pint-size) mason jars



  • 5 cups each thinly shredded purple and green cabbage, divided
  • 2 cups shredded carrot and/or thinly sliced red bell pepper, divided
  • 8 tablespoons sliced green onions, chives or shredded fresh basil, divided


PLACE Juicy Juice in medium saucepan and bring to a boil over medium heat. Boil for about 25 minutes or until reduced to ¼ cup (reducing the juice will add more sweetness and deepen the apple flavor). Cool to room temperature.

WHISK together reduced juice, vinegar, salt, pepper, mustard and honey. Gradually add oil in a slow, steady stream, whisking constantly until blended. Divide vinaigrette between each of eight mason jars.

LAYER about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each mason jar. Add another layer (same quantities excluding green onions) of purple cabbage, green cabbage and carrots. You should have about an inch gap between coleslaw and lid so that it is easy to shake; seal closed. When ready to serve, simply shake to coat. Jars of unshaken coleslaw can be refrigerated for up to 3 days.

Cook’s Tip: In a hurry? Skip reducing the apple juice and just use ¼ cup apple juice. Increase honey to 2 tablespoons total.


Perfect Salads for Summer Entertaining:

Avocado and Tomato Salad with Confetti Vinaigrette Recipe
Avocado and Tomato Salad
with Confetti Vinaigrette
Tuscan Tortellini & Melon Salad Recipe
Tuscan Tortellini
& Melon Salad
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