Entry by Alison (the road chef)
As an athlete I get asked a lot what I eat for meals because we know that what you put into your body affects the amount of energy you get out of that body. Another question Alex and I get when living on the road is what do we have for meals? I am writing this blog to assure you that camping food doesn’t have to be the same peanut-butter and jam sandwich for lunch or cup-of-soup or package of dehydrated just-add-water-and-will-taste-almost-like-the-real-thing. Yes, in the wild, in our Boler, we have limited space to prepare food, only the essential kitchen utensils and a simple 2-burner propane stove. However, our ARB 50qt fridge does a luxurious job of keeping our cold cuts cool until we want to use them. With that being said, you don’t have to bore your taste buds while living on the road or camping! So I would like to introduce you all to a few of our favorite on-the-road camp sandwiches in 3 parts.
Whole-grain sliced bread or Artisan bread
Grainy Dijon mustard
Brie cheese, half a wheel (200g)
1 ripe pear, thinly sliced
2 cups fresh Spinach
Wilt the spinach beforehand in a pan to make it easier to layer in the sandwich. Butter the outside of bread for grilling and spread the Dijon, then brie, on the inside of both slices. Layer the pear slices, spinach, turkey, and pear again before topping with bread. Grill each sandwich on low heat until cheese starts to melt and the bread is lightly browned.
Red onion, small, thinly sliced
2 tbsp Brown sugar
4 slices, Prosciutto
1 cup fresh Arugula
Sauté red onion with brown sugar until browned, divide evenly on each sandwich. Immediately, layer brie slices over hot onions so that the cheese can melt. Using the same pan fry the eggs leaving the yolks a bit runny. Arrange prosciutto and arugula on each sandwich, sprinkle on salt and pepper, and place one egg on each sandwich. Top with another slice of bread for a sandwich or serve as an open-faced sandwich with a fork and knife.