Hiking sandwiches

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 1342, total fat 61 G., saturated fats 22 G., proteins 45 G., carbohydrates 153 G., fiber 11 G., cholesterol 106 mg, sodium 1996 mg, sugar 38 G.

What could be more delicious than a hot sandwich on a morning hike?! It doesn't matter what the filling is: all sandwiches are good outdoors. So feel free to use up leftovers from last night's dinner. And the best way to make sandwiches over a campfire is with a special metal press. They create a wonderfully crispy crust and keep the filling nice and warm inside.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chili sandwich

2 slices Pullman bread
3 tablespoons chili con carne, room temperature
2 tbsp. l. grated sharp cheddar
1 teaspoon sweet pickled cucumbers, diced
1 tsp sweet onion, diced

Cream cheese with berries

2 slices Pullman bread
2 tablespoons softened cream cheese
2 tablespoons berry jam (e.g. blueberry, strawberry, raspberry)

Pepperoni Pizza

2 slices Pullman bread
2 tbsp. marinara sauce
1 tbsp. l. grated mozzarella
3 thin slices pepperoni, cut into strips
1 pinch of dried oregano

Mac and cheese

2 slices Pullman bread
3 tbsp leftover mac and cheese
1 tbsp. l. grated Fontina or cheddar cheese
1 teaspoon crumbled fried bacon, optional

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

To toast sandwiches at home, use a gas stovetop. Place the press over medium-high heat and toast for 2 minutes, turning several times. The heat is more concentrated, so the sandwiches cook faster than over a campfire.
Hiking sandwiches

Light a fire with wood and wait until the flames die down and the coals are covered with white ash. Place a grill grate directly over the coals. Place the sandwich presses on the grate to heat up (this will give the sandwich a very crispy crust).

Before placing the sandwich in the press, preheat the press over a flame until it is red-hot.

You will need: a fire, a sandwich press, and bricks wrapped in foil

Hiking Sandwich Filling Combinations

Make other sandwiches by adding different leftovers, such as hamburger, shredded fried chicken and chopped green chili, steak and fajita peppers, or ground turkey with cheese, tomato salsa, and black beans.

For breakfast sandwiches, try diced baked potatoes and crumbled chorizo with grated cheddar and scrambled eggs. For round sandwiches, cut out rounds of bread to fit your stomach.

You can also make dessert camp sandwiches with roasted peaches and sweet ricotta, peanut butter and strawberries, sliced apples and caramel sauce, grilled pineapple, bananas, honey, chocolate chips, marshmallows, and crushed graham crackers.
Camp sandwiches can be assembled ahead of time and toasted in either square or round presses. Depending on the brand and model of your press, adjust the amount of filling to ensure the sandwiches are filling but not too full (otherwise, the filling will ooze out during the frying process). Fillings can vary, and this is a great way to use up leftover chili, mac 'n' cheese, and other camping staples.
Assemble sandwiches with desired fillings, leaving a 1/2-inch border around the edges. Remove the presses from the grill, open them, and spray with cooking spray. Place a sandwich in each press (it will sizzle) and close tightly. Place them on the grill and cook for 1-2 minutes per side. Check for doneness: the sandwiches should be golden brown and crispy on both sides. Depending on how hot your coals are, you can also place the press directly on them, but be careful not to burn the sandwiches. Be sure to use room-temperature ingredients for the filling (not cold ones); otherwise, reduce the heat and cook the sandwiches longer to allow the fillings to warm through.