It’s picnic season — time to pack delicious dishes for outdoor concerts and fireworks in the park.

Here are some pointers for putting together a great meal, plus a special sandwich recipe suited for an occasion that is also a bit special — it seems fitting that the food match.

A movable feast

Containers: Parchment and twine, lightweight serving bowls and baking dishes and tins are environmentally friendly alternatives to plastic wrap and throwaway containers. They look nicer, too.

Menu: Choose dishes that travel well, can be made mostly in advance, are served at room temperature and don’t involve lots of sauces or other ingredients that will make the fare soggy. Avoid foods that require cutting; opt for those that need only a fork — or better yet, can be held in hand.

Appetizers: Assemble portable servings of bite-size snacks, such as bags of pistachios, to offer people as they arrive. Nuts are a healthy alternative to potato chips and are less likely to be crushed.

Main dishes: Choose a hardy bread, such as a baguette, for sandwiches. (Making open-faced sandwiches, such as the beef ones here, keeps the bread-to-filling ratio balanced.)

Salads: In place of lettuce-based salads which tend to fade in the heat, serve ones built on sturdy sliced vegetables or grains.

Prep work: Do all the cutting at home. Don’t plan on chopping things at the picnic.

Tableware: Forgo disposable goods when possible and use lightweight, break-resistant plates, cutlery and glasses. Enamelware dishes, a camping favorite, are sturdy but not heavy.

Packing: Use two big canvas bags, one for room-temperature food and an insulated one for anything that needs to stay chilled. After you pack a layer of food in the bottom of a bag, place a small cutting board over it. Then add another layer of food. The board will act as a shelf and prevent the food from toppling over. When you get to the picnic area, place the cutting board in the middle of the serving area and use it as a makeshift table for drinks. Pack a large paper bag, and use it to line one of the canvas bags when toting home dirty dishes.

Extras: Bring a cutting board to use as a makeshift table for serving food and drinks. Also include napkins (cloth if possible), tea towels (to use as an added layer around packed foods or as place mats), salt and pepper shakers and serving utensils. Don’t forget a large tablecloth or sheet to use as your “table.”

BEEF TENDERLOIN SANDWICHES WITH HERB MAYONNAISE

Makes 6 servings.

Beef eye of round may be substituted for the beef tenderloin. Follow the same method, roasting 10 minutes more for medium rare (30 to 35 minutes total).

1 TBS vegetable oil

1 center-cut beef tenderloin (2 pounds), trimmed of excess fat, tied

Coarse salt and freshly ground pepper

8 to 10 cloves Roasted Garlic (recipe at left)

1 TBS fresh lemon juice

2 TBS finely chopped fresh flat-leaf parsley

1 TBS finely chopped fresh thyme

1 TBS finely chopped fresh marjoram

1 baguette, halved horizontally and cut crosswise into 3 pieces

2 C watercress, preferably baby

3⁄4 cup mayonnaise

Preheat oven to 425 F. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet and brown on all sides, about 10 minutes total. Transfer skillet to oven.

Roast until beef registers 130 F for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1⁄4-inch-thick slices.

Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)

Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.

ROASTED GARLIC

Makes 1 head.

1 head garlic, papery outer skins discarded, 1⁄4 inch cut off top

1 TBS extra-virgin olive oil

Preheat oven to 400 F. Place garlic on parchment-lined foil, drizzle with oil, and wrap. Roast until golden and soft, about 1 hour. Unwrap; let cool for 10 minutes. Squeeze cloves from peels.