A Perfect Picnic Lunch

It's the season for enjoying lunch outside. And the simple sandwich is one of the easiest items to take outside—whether you're at work or at the park. Our breads are perfectly dense to withstand sandwich fixings—egg salad, tomato, cucumber—and light enough to not overpower them.

Honey Wheat is a perennial favorite for adults and one that kids enjoy, too.

Sandwiches also make great dinner fare in the spring and summer. Try this recipe for Goat Cheese and Vegetable Sandwich.

GOAT CHEESE AND VEGETABLE SANDWICH
Adapted from MarthaStewart.com, Everyday Food

8 slices Breadsmith Honey Wheat
4 teaspoons extra-virgin olive oil
4 ounces fresh goat cheese
1 medium red beet, scrubbed, peeled and shredded (1 cup)
2 large carrots, shredded (1 cup)
1 pear, quartered, cored and thinly sliced
2 cups arugula
2 teaspoons fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper

Brush 1 side of each bread slice with ½ teaspoon of the oil. Spread ½ ounce goat cheese on the other side of each bread slice. Layer beet, carrots, pear and arugula on the cheese side of 4 slices. Drizzle with lemon juice and sprinkle with salt and pepper. Top with remaining slices of bread, cheese side down.

Heat large nonstick skillet over medium heat. Working in two batches, cook sandwiches, pressing gently on tops with a spatula, until golden brown, 3 minutes per side.