Saturday’s Steeplechase at Callaway Gardens calls for a sophisticated picnic. I like to make small sandwiches and individually wrap each one in parchment paper. Tie a festive fall ribbon around each sandwich packet to add a touch of elegance.

I’ll make these sandwich fillings on Friday night and assemble the sandwiches on Saturday morning. These recipes will make six small sandwiches.

End your picnic with tasty lemon squares and a small taste of limoncello.

Steak Salad with Capers

1 pound 1/2-inch cubes cooked steak

2 tablespoons drained capers

2 tablespoons chopped gherkin pickles

2 tablespoons minced red onion

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

Combine cooked steak, capers, gherkins, red onion, Dijon mustard and mayonnaise. Season salad with salt and pepper, if desired. Serve on hearty bread.

Almond and Apple Chicken Salad

1 store-bought rotisserie chicken, shredded

1 cup slivered almonds

1 Granny Smith apple, peeled and diced

2 stalks celery, diced

1 green onion, thinly sliced

1/4 cup red onion, minced

1 tablespoon tarragon

1/2 cup mayonnaise

Combine all ingredients. Season with salt and pepper, if desired. Serve on small croissants.

Special Lemon Squares

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

2 tablespoons limoncello, or other lemon-flavored liqueur, optional

1 cup flour

Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees. For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for half an hour.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, limoncello and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into squares and dust with confectioners’ sugar.