Cobb Salad Pitas
Serves: 4

Ingredients:
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve

In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly. Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.

Pressed Picnic Sandwich
Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience. This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
Serves: 10

Ingredients:
1 large flat loaf rustic bread
1 1/2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 loaf rustic Italian bread, such as ciabatta
1/2 cup prepared black-olive paste
8 ounces fresh goat cheese
8 ounces marinated artichokes
6 ounces prosciutto, thinly sliced
1/4 pound peppered salami, thinly sliced
2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley

1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.

2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.

3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.

4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.

All American Club Sandwich
A layered sandwich that’s an all-American lunch special.
Serves: 4

1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 (3/4-ounce) slices LAND O LAKES® Deli American Cheese
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon

Combine mayonnaise and mustard in small bowl; mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice.
To assemble each sandwich, layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles. Secure with toothpicks.

One of the best parts about Frisbee is that you probably know more than you think about how to play! Like how to throw a backhand: Just stand with your feet shoulder-width apart, point yourself sideways, place your index finger on the outside rim with your middle finger extended along the top of the Frisbee and your thumb underneath and flick your wrist toward your throwing partner.

A forehanded Frisbee throw is more complicated, but just remember – practice makes perfect! Place your middle finger straight and flat against the inside rim of the Frisbee so that the outer rim is between your thumb and your index finger. If you are right handed, stand sideways with your left shoulder forward, pull your right arm back to your outer thigh, keeping the Frisbee at an angle, and flick your wrist forward, releasing the Frisbee about halfway across your body.

Now that you’ve perfected throwing the Frisbee, you’ve got to learn to catch it. There are two ways to catch a Frisbee. In one, called the “Pancake,” the palms of your hands face each other and are held close to your body. That way, if you can’t catch the Frisbee with your hands, it hits your body, not the ground. Another catch style is called the “Crocodile.” This catch involves holding your arms out in front of your body and clapping your hands together just like a crocodile’s mouth snapping shut.

Once you’ve mastered catching and throwing your Frisbee, grab some friends and organize a game of Ultimate! This is a team sport played on a 70-yard by 40-yard rectangular field with an end zone that stretches 25 yards deep. Two teams of seven people each are needed to play. A team scores when the Frisbee is thrown into the other team’s end zone. Ultimate players referee their own games, making good sportsmanship the most important thing to remember!

Fun Facts:

n the 19th century, a group of New England college students played the first game of Frisbee when they began throwing around old pie tins from the Frisbee Baking Company for fun. Who would have guessed this is how it all got started?

Frisbee ranks number eight on the list of the top ten toys of the 20th century.

The number of Frisbees sold each year is top-secret information. However, estimates are that we buy more Frisbees each year than footballs, baseballs and basketballs combined.