*Disclaimer: This post is sponsored by BlogHer & Kettle Brand Chips. I was compensated for creating a summer inspired recipe that pairs with the chips. As always, content, photography & opinions are my own.

This cream cheese tomato and basil sandwich is the perfect summertime picnic lunch.

Cream cheese tomato basil sandwich

I grew up a deprived child. My mother hated (and still hates) peanut butter. Do you know what that meant for lunch time in elementary school? No PB&J sandwiches. Ever. Instead, I was the weird kid with cream cheese & jelly sandwiches, on wheat bread and usually with a piece of fruit in my lunchbox instead of whatever cool, highly processed snack was in at the moment. Thanks, mom.

Cream cheese and tomato sandwich

Come the summer time though, jelly got replaced with tomatoes and without any lunchtime kids around to judge the weird creation, I openly loved it.

I have memories of bare feet, swimming pools, playing soccer in the yard and these sandwiches all woven together somewhere in the back of my head. So when I got the chance to talk about what I pack in my summer time picnic basket with Kettle Brand Chips, this combination was the first thing to come to mind.

Except this time, it has an edge of maturity with the addition of basil & balsamic vinegar.

In fact, a few weekends ago we decided to take advantage of the state park not even 5 miles from our house that we’ve never been to in the almost 4 years of living here and packed up a quick lunch to eat on the picnic tables there.

In my bag, a cream cheese, tomato & basil sandwich. In Ulysses’, a peanut butter & jelly. What I used to wish for as a kid now has nothing on my cream cheese combination, go figure.

For Ginger, a lot of pathetic whimpering wishing for a bite of either. And for both of us, a big bag of Sea Salt Kettle Brand Chips.

Kettle Brand Chips are one of the few potato chips I’ll actually eat. Why? Simple, they actually taste like potatoes.

The Sea Salt are my favorite because the ingredient list has 3 things.

Potatoes, salt & oil.

Crazy huh?

A chip whose ingredients you can actually understand. What a novel idea. They were the perfect accompaniment to the cream cheese sandwich with their hint of salt and perfect crunch. Too bad mom didn’t know about these back in the day because I’m pretty sure they would’ve met her “whole” foods/all natural standards for lunch box inclusion.

I’m betting the jealousy roles at the lunch table would have been reversed too.

Chips > handi snacks.

Cream cheese sandwich with tomatoes and basil

 

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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277 Comments

  1. My go to picnic meal these days is:
    – Smoked Salmon or Trout from the local smokehouse
    – Low Sodium Triscuits
    – Bag of baby carrots
    – apples
    – homemade pickle wedges
    – hunk of cheddar, gouda, or munster
    – bottles of cold water
    Nothing tastes better after a morning of hiking the shores of Lake Superior.

  2. Picnics are the best!!! Especially if you can actually pack everything in a basket and sit on a blanket (as opposed to a park bench and walmart sacks).

    My favorite thing to bring on picnics:
    -Grilled Chicken Wraps
    -Sweet Potato Fries
    -Grapes
    -Watermelon
    -Fruit Infused Water

    Chicken Wraps

    Ingredients:
    -Whole Gran Tortillas
    -Deli Chicken Breast
    -Fat Free Ranch Dressing
    -Grated Cheddar Cheese
    -Tomatoes
    -Lettuce
    -Olive Oil

    Directions:
    Heat olive oil in a grill pan (skillet with grill lines, used often to make panini’s) on medium heat. While the skillet is heating, lay the tortilla flat and sprinkle the cheese over the entire thing. Next, place the deli meat throughout the center of the tortilla. Add chopped tomatoes and lettuce along side the chicken. Add a line or two of ranch across the top. Place the tortilla with all of its toppings on the heated pan. When the cheese becomes melted, carefully remove the tortilla and place it on a plate. Once the tortilla has cooled enough for you to touch it, take the bottom end of the tortilla and fold it up about a quarter of the length of the tortilla, followed by rolling one side until you have a “burrito” fold. Place the wrap back on the pan, fold side down, just for a minute or so to ensure the wrap holds closed. Wrap in foil and place in your basket!

    Note: A regular skillet or pan can be used to make these, I just really enjoy the crispy grill lines :)

    Sweet Potato Fries:
    I have made so many different recipes for these fries trying to find the perfect ones, and I think that I have recently found it! I like my fries to be more on the crispy side as opposed to the soggy or soft side, and this recipe is it!
    View it here: https://www.everydaymaven.com/2013/crispy-baked-sweet-potato-fries/

    Make sure to wash the grapes before you pack them, and cut your watermelon (cubed watermelon tends to be less messy than slices). Add some lemon, berries, mint, or cucumbers to your water before you head out and by the time you reach your destination your water will be flavourful and refreshing!

    Enjoy!

  3. If I’m going to be eating outside picnic style, I always love a turkey and havarti sandwich on whole wheat bread…and wine

    1. Sorry, Jan! It’s through Blogher so I don’t have control over that part of it unfortunately.