During one of our days in Oregon, we had an afternoon rafting trip with Ouzel Outfitters planned on the McKenzie River, in Blue River. Before the rafting, we stopped at Paradise Campground where we were scheduled to launch and enjoyed a beautiful, sunny picnic by the river. Best day ever!!
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| The perfect picnic!! |
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| Couldn't ask for a more beautiful setting...the McKenzie River. |
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| Someone REALLY liked their picnic! |
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| Our new favorite salsa made in Bend, OR. Must find this in Colorado. |
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| Ready for a great day of rafting. |
Before our Oregon adventure, I tried out a new weekend lunch sandwich at our house. I think it's safe to say, this is our new ultimate sandwich for our "staycation" weekends. It is so easy to make, luscious flavor and perfect any time of year to enjoy.
I made it with my mom's potato salad recipe and a nice cold glass of Arnold Palmer (ice tea/lemonade combo.) I see this in tomorrow's future....errands, shopping, farmer's market, laundry, bistro sandwich, big nap!!
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| Our new weekend Bistro lunch. |
1 loaf, rustic baguette
8 slices (1 package) prosciutto
4 slices Swiss cheese
butter
fig jam
olive oil
salt
pepper
Line a cookie sheet with foil or parchment paper. Preheat oven to broil setting.
Cut baguette (crosswise) into 4 equal pieces. Cut those pieces into halves (so you have a top and bottom piece.
Lay bread on cookie sheet. On bottom portion bread, spread a layer of butter, then layer of fig jam. Place 2 slices of prosciutto on each bottom. Add 1 slice of Swiss cheese on top of prosciutto. Drizzle a little olive oil on the cut top piece of bread and a little on the cheese. Sprinkle a little salt and pepper on both breads.
Place cookie sheet under broil for about 1 to 1-1/2 minutes. * Keep an eye on them, as they broil really fast. Take out of oven and put top piece of bread on lower piece, while the cheese is still hot. Enjoy!!
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