Hiking Sandwich is filling addition to trail-lover’s lunch

Robin McDaniel
This monster sandwich will keep hunger at bay on the hiking trail.

Photo by Robin McDaniel

This monster sandwich will keep hunger at bay on the hiking trail.

With the nice weather we’ve been having, some of the avid hikers among the family and friends have already “hit the trails.” My sister Gail and her son Robbie Hill and our friend Jeremy Loftis have already checked out some of their favorite trails. Gail told me that the wildflowers in the mountains have been beautiful this week.

Some of their favorite hikes include Mt. LeConte, Ramsey Cascades, Spence Field, Russell Field, the Chimney Tops and their favorite, White Oak Sinks.

Thoughts of all the hiking brings me to our recipe of the week, a “Hiking Sandwich.”

This sandwich begins with a hollowed out bread loaf and is layered with meats and cheese, pesto sauce, sliced onion, bread and butter pickle slices (stackers). It sure beats a peanut butter and jelly sandwich! As with any kind of sandwich like this, it is easily adapted to individual tastes, likes and dislikes.

Condiments can be adapted, also, with adding mustard (yellow or spicy), oil & vinegar or horseradish.

You can use any round loaf of bread to make this sandwich, although I prefer the round Hawaiian loaf.

Whether you enjoy hiking or just a nice summer picnic, this sandwich will certainly satisfy a hungry appetite. So find a shady spot, relax, enjoy the view from you favorite hiking trail and enjoy this wholesome, delicious lunch. I might even be inspired to start the hiking experience, knowing this Hiking Sandwich was waiting for me at lunchtime. It was THAT good.

Hiking Sandwich

Serves 4

1 round loaf (1 lb) bread

1/2 cup pesto sauce

1/2 lb. sliced ham

1/2 lb. sliced turkey

1/2 lb. Provolone cheese slices

1 jar roasted red bell pepper

1 small thinly sliced onion

1/2 jar bread and butter stackers

Optional ingredients: tomatoes, olives

Cut a large circle in the top of the bread, leaving about 1 inch from the edge. Remove the lid and pull out bread from both base and lid, creating a shell, leaving about 1 inch or less. Spread the pesto sauce over the inside of the bread base and lid, spreading evenly as possible.

Layer 1/3 of the sliced meat in the bottom of bread base. Top with 1/2 of the cheese slices, add 1/2 of the peppers and 1/2 of the onion slices and pickle slices.

Repeat layers, ending with meat on top. Replace the bread lid.

Wrap the sandwich in plastic wrap, sealing tightly. Wrap in bandana or place in backpack.

To serve, cut the sandwich into 4 wedges.

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