It’s picnic season. (And graduation party season and summer party for no reason season.) A good frittata sandwich is an easy, portable way to feed a few or a crowd.
Going to keep it short and sweet today, because the weather is stunning, and this is a post about picnics. You can see where I’m going with this. (To my yard, actually, but you get the idea.) Late spring and summer should be as much about casual entertaining as possible, if you ask me. I like to lean heavily on foods and drinks that can be assembled rather than fussed over. Frittata sandwiches — especially when made from leftover frittata, but even when made from scratch on the day of — are easy and casual as can be but still juuuuust the slightest bit classy. Which is nice.
I love the flexibility of the frittata sandwich. You can basically put it on any kind of roll or crusty bread and add whatever ingredients you like to both the frittata itself and the sandwich. Sometimes freedom like that is a great thing. But if you prefer a detailed recipe, I’ve got that for ya too, right here below.
Get on out there and enjoy the day. Talk to you soon.
Easy Picnic Food: Frittata Sandwiches
These frittata sandwiches are very flexible. Use any frittata you like. Omit the prosciutto to make it vegetarian or swap with smoked salmon for a nice variation. This is also a great way to use up leftover frittata even when you're flying solo.
- 1 12-egg frittata, cooked and cooled. This recipe uses a slightly larger version of my Corn, Cheddar and Spinach Frittata (link in notes)
- 8 good rolls or baguette pieces
- Good butter
- 8 ounces thinly sliced prosciutto
- Lettuce or other leafy greens
Cut each roll in half and butter the halves. Lay a slice of prosciutto on each half. Top the bottom half with a slice of frittata and some greens. Close the sandwiches, wrap in foil or parchment if you're picnicking, and serve at room temperature.