20 Picnic-Perfect Sandwiches for Taking on the Go

Bring these tasty creations to your next park day

By
Lizz Schumer
Lizz Schumer
Lizz Schumer
A journalist, writer, and author, Lizz Schumer has 10+ years of experience covering food and drink for a wide variety of well-known print and online publications.
Learn about The Spruce Eats' Editorial Process
Updated on 04/11/20
Greek vegetable and feta wrap

The Spruce Eats / Maxwell Cozzi

When packing the picnic basket for a trip to the park, sandwiches are an essential portable meal that fits in your hand. These tasty recipes work well on a blanket, in a cooler, and anywhere the great outdoors calls you and yours. Keep food safety in mind when getting ready to eat outside. Cold cuts, meats, and mayonnaise or dairy-based ingredients must remain cool. While your refrigerator should stay at below 40 F in the refrigerator or cooler, it can sit at room temperature for a couple of hours. If the mercury rises at your outdoor gathering, keep an eye on the food to ensure it doesn't get too warm.

  • 01 of 20

    Classic Banh Mi

    Classic Banh Mi

    The Spruce / Christine Ma

    Meat, pickles, vegetables, chili, and mayonnaise on an airy, crusty baguette—these are the elements of a classic banh mi sandwich. Besides roast pork and liver pâté, banh mi can also be made with cold cuts, meatballs, barbecued pork or beef, and even vegetarian pâté.

  • 02 of 20

    The Best Egg Salad

    Best Egg Salad sandwich

    The Spruce Eats / Cara Cormack

    This basic egg salad is easy to prepare, and takes no time at all to mix up if you cook and refrigerate your eggs ahead of time. Serve egg salad on any kind of sliced bread, toasted or not, or in buns, bagels, croissants, crackers, wraps, pita pockets, or keto-friendly lettuce wraps. 

  • 03 of 20

    Classic Italian Sub

    Classic Italian sub

    The Spruce

    Sinking your teeth into a perfectly made Italian sub that tastes just like a New York deli made it. Because the flavors meld as the sandwich sits, this one lends itself especially well to a picnic lunch. Wrap it tightly in wax paper to keep the sandwich together, then peel the wrapping back as you eat, to keep your fingers clean and the fillings all contained

  • 04 of 20

    Maine Lobster Rolls

    Maine Lobster Rolls on a tray, served with chips

    The Spruce Eats / Cara Cormack

    Less is more when it comes to authentic Maine lobster rolls. Unlike Connecticut-style rolls, which are served warm with butter, these are made with cold chunks of fresh, sweet Maine lobster, a simple mayonnaise-based dressing, and buttered, toasted hot dog buns. For crunch, add finely chopped celery if you like, and season with a dash of salt and pepper.

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  • 05 of 20

    Mozzarella, Salami, and Roasted Red Pepper Sandwich

    Salami, Mozzarella and Roasted Red Pepper Sandwich

    Photo from Grilled Cheese Social

    Nothing beats juicy, ruby red tomatoes and this classic sandwich makes the best use of them. Use the ripest tomatoes you can find, along with fresh mozzarella, salami, basil, and smoky roasted red peppers for a symphony of delicious flavors. Sandwich the juicy tomatoes between the mozzarella and the meat so they don't get the bread too soggy in transit.

  • 06 of 20

    Spicy Thai Chicken Salad Wrap

    Thai Peanut Chicken Salad Wrap

    Photo from Grilled Cheese Social

    Because this Thai-inspired chicken salad wrap doesn't use any mayonnaise, it works especially well for dining al fresco on warm afternoons. The combination of nutty and spicy tastes just like Thai takeout, but in a perfectly portable container. Dress it all with some fresh mint, English cucumber, some chopped cilantro, and a drizzle of Sriracha for a delicious wrap that will really hit the spot.

  • 07 of 20

    Cuban Sandwich

    Traditional Cuban Panini

    The Spruce

    Floridians may already know the classic Cuban sandwich. The rich, tangy flavor tastes like the coast wherever you enjoy it. If you can find real Cuban-roasted pork, that has the best and most authentic character. You can also use French or Italian if you can't find a traditional Cuban loaf.

  • 08 of 20

    Turkey, Bacon, and Avocado Club

    Turkey Bacon Avocado Club Sandwich Recipe

     The Spruce

    If bacon doesn't make this sandwich the perfect choice, avocado definitely sends it over the top. Making bacon in the oven instead of the stovetop minimizes the mess and avocado adds a creamy element that contrasts beautifully with bacon's crunch. Use leftover turkey from dinner or purchase deli slices for an easier preparation. As always, the freshest veggies taste best.

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  • 09 of 20

    Hummus, Sprouts, and Turkey Sandwich

    Turkey and hummus sandwich

    The Spruce Eats / Nita West

    Feathery kale sprouts, vibrant beet hummus, and thinly sliced peppered turkey all come together for an unusual sandwich that tastes great on crusty bread. To keep the sandwich from getting mushy, toast the bread before putting it all together. Sourdough works well, but try another sturdy variety if you don't prefer the slightly tangy flavor.

  • 10 of 20

    Traditional Chicken Waldorf Sandwich

    Chicken Waldorf Sandwiches

    The Spruce / Eric Kleinberg

    This recipe combine chopped Granny Smith apples, dried cranberries, celery, walnuts, and shredded chicken into a sandwich with sweet, sour, and creamy notes. Don't look sideways at cinnamon raisin bread; it actually complements the sweetness of the fruit perfectly. If you plan to eat your picnic later in the day, pack the bread and filling separately. It can sit for a period of time but could get soggy after several hours.

  • 11 of 20

    Pressed Muffaletta Sandwich

    Muffaletta sandwich

    The Spruce

    Because it requires at least 30 minutes of pressing to get the flavors to meld, this New Orleans sandwich works beautifully in a picnic lunch. The secret lies in the olives, giardiniera, banana peppers, and pickled red onions, which all give it a briney kick that distinguishes it from other meat sandwiches. Use high-quality deli meat—all those pickles don't need any extra salt from over-processed protein.

  • 12 of 20

    BLT Wrap Sandwich

    BLT Wrap Sandwich

    The Spruce / Abbey Littlejohn

    Wraps can work great as picnic sandwiches because the bread can't get flattened as easily between the other cooler occupants. When assembling for portability, place the lettuce and avocado between the wrap and the tomatoes, so the juicy fruits don't soak into the wrap too much. For an even more fun variation, try spinach, roasted vegetable, or other flavored tortillas.

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  • 13 of 20

    Bell Pepper Sandwich

    Bell Pepper Sandwiches

    The Spruce Eats / Julia Hartbeck

    If you follow a keto diet and miss that occasional sandwich, you can still enjoy a sandwich-like dish using bell pepper and your favorite fillings. The bell pepper offers a satisfying crunch and adds extra flavor to whatever filling you like.

  • 14 of 20

    Mexican Cemita Pulled Pork Sandwich

    Cemita Mexican pulled pork sandwich recipe

    The Spruce / Diana Chistruga

    Cold pulled pork tastes amazing on this Mexican sandwich called a cemita. Go with traditional roast pork if you can get it, then combine that with adobo sauce, strips of chipotle peppers, avocado, tomato, pulled queso, and cilantro. If you can't find a traditional cemita bun, another buttery roll will work, too.

  • 15 of 20

    Raw Lettuce 'Burritos'

    Raw Food "Burrito"

    The Spruce / Eric Kleinberg

    Even if you avoid carbs and animal products, you don't have to forego the sandwich spread. These raw food burritos come packed with vegetables, all rolled up in a lettuce leaf for handheld eating. Add a little tofu or tempeh for a vegetarian or vegan sandwich that has a little extra protein. You won't miss the bread at all.

  • 16 of 20

    Favorite Chicken Salad

    Favorite Chicken Salad

    The Spruce / Ali Redmond

    Chicken salad is an ultimate favorite, and there are many variations out there for this salad. This chicken salad with red onion recipe has a little twist to it, as we use sweet bell pepper relish and Cajun or Creole seasoning blend to add a little zing. While this recipe makes six to eight sandwiches, it can easily be scaled to make less or more, if needed. 

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  • 17 of 20

    Vegan Hummus Avocado Wrap

    Vegan Hummus Avocado Wrap

    The Spruce / Eric Kleinberg

    Avocado toast may be the latest food trend, but vegans and Californians who love avocado have been adding avocado to sandwiches, toasts, and wraps for decades. So if you're looking for the perfect way to make an avocado wrap vegan, or use up some leftover guacamole, this wrap sandwich may be one delicious way to do so.

  • 18 of 20

    Greek-Inspired Vegetable and Feta Wrap

    Greek vegetable and feta wrap

    The Spruce Eats / Maxwell Cozzi

    The fresh flavors and ingredients of Greek cuisine are ideal for filling a tortilla and making it into a vegetarian sandwich wrap. Feta cheese and kalamata olives, paired with tomatoes, cucumbers, red onion, and yellow squash, make for a tasty lunch or snack.

  • 19 of 20

    Shrimp Salad Sandwich

    Shrimp Salad Sandwich recipe

    The Spruce / Nyssa Tanner

    This shrimp salad is good served over greens or stuffed into tomatoes or piled atop lettuce, but it shines its brightest on toasted buns with shredded lettuce. Made with shrimp, celery, scallions, lemon juice, mayo, and a touch of Old Bay, this recipe is light and refreshing, perfect for lunch on a summer day.

  • 20 of 20

    Easy Homemade Gyros

    Easy Homemade Gyros recipe, gyros on a white plate

    The Spruce / Ahlam Raffii

    Gyros are a delicious sandwich for lunch or dinner, with spiced, grilled meat topped with lettuce, tomato, onion, and a flavorful tzatziki sauce. This Greek-American take on the dish uses ground lamb or beef and is quick and easy to make in a home kitchen.