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When 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.
Tip
Any frittata will work here. We love this one, this one, and this one.
The frittata sandwich
Late spring and summer should be as much about casual entertaining as possible, if you ask us. We 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.
We 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, we’ve got that for ya too, right here below.
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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.
Ingredients
- 1 12-egg frittata, cooked and cooled. This recipe uses a slightly larger version of our 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
Instructions
- 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.
Notes
Here's the Corn, Cheddar and Spinach Frittata. You may also like this one and this one.
Nutrition Information:
Amount Per Serving: Calories: 445Total Fat: 12.9gCarbohydrates: 68.3gFiber: 10.7gProtein: 19.3g
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What is good butter? Love your website!
Thanks, Doug! I love a good, salted, cultured butter like Kerrygold.