These ham and asparagus picnic sandwiches are the kind of easy, satisfying meal that makes a simple afternoon feel special. They are packed with savory ham, crisp-tender asparagus, peppery arugula, roasted red peppers, shaved pecorino romano, and a bold balsamic herb dressing. Everything is layered onto crusty ciabatta rolls, which makes them sturdy enough to pack ahead without turning soggy before it is time to eat.
Last week, I was determined to enjoy every last bit of summer over the weekend, and that is exactly what happened. We filled the days with dinner at our favorite lakeside shack, a long country drive, a trip to the driving range, and a double feature at the drive-in. It was one of those weekends that felt full in the best possible way. By Sunday, we had planned to take a picnic dinner to a free play in the park, and these ham and asparagus sandwiches were meant to be the main event. Then thunderstorms rolled in and kept us home.
In the end, staying in was not such a bad thing. After a busy Saturday, a quiet day of couch naps sounded just about perfect. Instead of packing everything into a picnic basket, we spread out in the living room and had an indoor picnic. The sandwiches were just as good at home as they would have been outside, and honestly, it was nice to enjoy them while listening to the rain.
One of the best things about these ham and asparagus picnic sandwiches is how well they hold up. Ciabatta rolls have a firm, crusty texture that stands up to the dressing and fillings, so the bread stays pleasantly chewy instead of soft and soggy. The flavor also improves as the ingredients sit together for a little while. The balsamic vinegar, olive oil, garlic, rosemary, oregano, thyme, and red pepper flakes soak lightly into the bread and bring the ham, cheese, vegetables, and greens together in every bite.
If asparagus on a sandwich sounds unexpected, this is the recipe that may change your mind. The asparagus is cooked briefly, just until it turns bright green, then cooled right away so it keeps a fresh texture. It adds a clean, slightly grassy flavor that balances the salty ham and sharp pecorino romano beautifully. I first tried adding leftover asparagus to a sandwich almost by accident, and it quickly became one of my favorite combinations. It works especially well with ham because the flavors are hearty without feeling heavy.
The other fillings each have a purpose. Roasted red peppers add sweetness and softness, thinly sliced red onion gives a sharp bite, arugula brings a peppery finish, and pecorino romano adds a strong, salty flavor so you only need a small amount. Together, these ingredients make a picnic sandwich that feels complete on its own. A handful of chips on the side is always welcome, but these sandwiches are filling enough to serve as the whole meal.
Jones Dairy Farm ham slices were used in this version, and they fit naturally with the other ingredients. Jones Dairy Farm also recently launched an online cookbook to celebrate its 125th anniversary, featuring a collection of pork-focused recipes, including a few of mine. Seeing my recipes and photos in cookbook format was a fun and meaningful experience.
These sandwiches are ideal for picnics, road trips, packed lunches, casual dinners, and relaxed weekends. If you cannot find ciabatta rolls, use another crusty roll or a baguette. If you prefer a softer roll, pack the dressing separately and add it just before serving so the bread stays fresh.
Ham and Asparagus Picnic Sandwiches
15 minutes
5 minutes
20 minutes
4
Lauren Keating
Ingredients
For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon crushed dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- 1 pinch red pepper flakes
- 1 pinch sea salt
For the sandwiches:
- ½ pound asparagus
- 4 ciabatta rolls, split
- 8 ounces Jones Dairy Farm® Ham Slices
- 2 ounces pecorino romano cheese, shaved
- ½ small red onion, sliced very thinly, about 1 cup
- 4 roasted red peppers, from a small jar
- 1 cup arugula
Instructions
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Combine the balsamic vinegar, olive oil, minced garlic, rosemary, oregano, thyme, red pepper flakes, and sea salt in a small bowl or jar. Whisk or shake until well mixed, then set the dressing aside.
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Bring a shallow pot of water to a boil. Add the asparagus and cook for 1 minute, or until it turns bright green. Drain immediately and rinse under cold water to stop the cooking process.
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Spread 2 teaspoons of dressing on the bottom half of each ciabatta roll. Layer with ham, pecorino romano cheese, red onion, roasted red pepper, asparagus, and arugula. Add the top half of each roll and serve, or wrap the sandwiches for a picnic.
I created this recipe for my client, Jones Dairy Farm. All opinions are my own. Thank you for supporting the companies that help keep me inspired in the kitchen.