Raise your picnic game with these simple salad spreads

Picnic season is upon us, and while I appreciate the people who sit on perfectly spread red-and-white-checkered blankets and fill their baskets with all kinds of elaborate fare, I'm usually not one of them.

For me, picnics are more about a change of scenery, fresh air and enjoying a bite to eat. More often than not, that bite ends up being a sandwich, a piece of fruit and maybe some chips, all transported in a brown paper bag.

I'm OK with that, though, because I love a good sandwich.

While PB&J (on soft, white squishy bread) was a childhood favorite, my idea of a good sandwich has changed over the years. Now I'm looking for something packed with interesting flavors and textures that's sturdy enough to pack for a picnic.

Delicate crustless cucumber sandwiches won't do. I need a hearty bread, with a chewy crust, filled with robust ingredients. One of those ingredients that elevates almost any sandwich is something I try to keep on hand: antipasto sandwich spread.

Reminiscent of the olive salad found in the iconic New Orleans muffuletta, this spread doesn't really need a recipe (although I'll give you one as a starting point). It's more a matter of rummaging through your refrigerator and finding all those jars that contain anything brined, marinated or pickled, chopping them up and combining them into one powerhouse condiment that will bring life to the dullest deli meat.

Even though this is a great opportunity to clean out the fridge, it's not always wise to just dump everything together in a food processor. Some flavors work better together than others. For instance, I find that sweet things like Peppadew peppers and balsamic marinated onions go together well. And olives, marinated artichoke hearts, giardiniera (an Italian relish of pickled vegetables) and pepperoncini deliver a pleasant brininess that makes a great combo.

What this condiment brings to a sandwich can be transformative. It adds a bright note that heightens the flavor of all the other ingredients, raising a simple sandwich from something good to something memorable.

Of course, this spread pairs beautifully on an Italian-style sandwich, filled with salami, mortadella and prosciutto, but I use it on everything from a BLT on multigrain bread to chicken with goat cheese and arugula on a ciabatta roll.

No matter what you put it on, it always tastes better outside, on a beautiful Minnesota summer day.

Makes about 1 1/2 cups

Note: Peppadew peppers, sometimes labeled "hot sweet" peppers, stand up well to the added heat of pickled jalapeños. You can usually find Peppadew peppers in the olive bar section of the grocery store. From Meredith Deeds.

• 1/2 c. roasted red peppers, drained

• 1 tbsp. capers, drained

• 1 to 3 tbsp. pickled jalapeños, drained

• 1 clove garlic, finely chopped

• 1 tbsp. red wine vinegar

Directions

Place all the ingredients in a food processor and pulse until it's finely chopped, but not a uniform paste. (Alternatively, you can chop all the ingredients finely with a knife and combine together in a bowl.)

Makes about 1 2/3 cups

Note: Similar to the olive salad used in muffuletta sandwiches, this version incorporates flavorful marinated artichoke hearts. From Meredith Deeds.

• 3/4 c. marinated artichoke hearts, drained

• 1/4 c. roasted red peppers, drained

• 1 tbsp. capers, drained

• 1 tbsp. pickled jalapeños, drained

• 1 clove garlic, finely chopped

• 1 tbsp. red wine vinegar

Directions

Place all ingredients in a food processor and pulse until it's chopped, but still chunky. (Alternatively, you can chop all the ingredients with a knife and combine together in a bowl.)