Author Archives: DK

The super thick crusty home made whole wheat bread is augmented with grains from the last beer I brewed, a hefe-weisse dunkel. Gluten free people begone! Next, are some tomato slices, followed by avocado, and a high heat jalapeno-mozzarella omelet.

From: Rob
Location: Cameron Pass, CO
About the sandwich:
What you have to know – what I didn’t know at the time – is this sandwich is nearly a month in the making.  The super thick crusty home made whole wheat bread is augmented with grains from the last beer I brewed, a hefe-weisse dunkel.  Gluten free people begone! Next, are some tomato slices, followed by avocado, and a high heat jalapeno-mozzarella omelet.  Because it’s cold out there, so my mouth better be on fire.

Needless to say, this sandwich was divine, and the perfect distraction/excuse to take a much needed break while my buddies went up ahead to suss out the avi conditions.  The sandwich was thick, it was crunchy, it was gooey, it had hot peppers and soothing tomatoes, and it definitely got all over my face.  It was also so huge I ended up taking two more breaks just to finish it. The perfect food playing in the mountains.

Black forest ham, Jalapeno havarti, avocado,red pepper (thinly sliced) lettuce, dijon on whole grain bread

From: Helaine Kliger
Location: Duffy
About the sandwich:
I never imagined a sandwich could taste so delicious- fresh, crisp and flavourful! I think it had everything to do with the great experience of being in the backcountry on a perfect, clear day with two incredible people- Sarah and my son Daniel! Believe me, if you thought sandwiches taste great out there- nothing comes close to being expertly guided by Dan. So here’s the sandwich- Black forest ham, Jalapeno havarti, avocado,red pepper (thinly sliced) lettuce, dijon on whole grain bread.What an incredible day!

cheeze bun coated with mayo on one side, dijon on the other. Cheddar cheese and cappicollo were then butted up against the condiments to protect the bun from the juice of the tomatoes, lettuce and cucumbers

From: P.J. Hunton
Location: Mt Taillefer, Bralorne, B.C.
About the sandwich:
This sando started with a cheeze bun coated with mayo on one side, dijon on the other. Cheddar cheese and cappicollo were then butted up against the condiments to protect the bun from the juice of the tomatoes, lettuce and cucmbers.  Standard backcountry sando building procedure.
Sadly I have not figured out a way to attach my Muffpot to my new sled so I could not toast the sando as I like to do.  It was still a warming sando however because I nailed the right ratio of ingredients so it was neither to dry or wet and not too salty.  Just right for a well deserved lunch break in between POW harvesting sessions.

peanut butter and jelly

From: Fred Agger
Location: Mt. Nibblock, Banff
About the sandwich:
The sandwich was rich and fully saturated in a delicious co-mingling of the two most primal sandwich ingredients: peanut butter and jelly. These humble and individually lackluster spreads transcended their own inherent natures when they were forcefully confined between two hearty slices of oatmeal brown bread to became a truly mouthwatering meal. My heart leapt for joy with each bite while my brain sobbed, knowing that each mouthful was one closer to the last crumb. Though the majestic beast was aided by some alpine tea in an alpine thermos make no mistake – the sandwich was the star. Small crumbs may remain atop Mt Nibblock serving as a gentle reminder to fellow mountaineers of the virtues of a well crafted sammy.

cream cheese, basil spread, tomatoes, ham, and avocado, on a whole wheat bagel.

From: Rob
Location: Mt Waddington, BC
About the sandwich:
This sandwich, like many before it, was a fine compliment to an outdoor adventure. It nourished my body with vital energy and nutrients, thereby facilitating the comfort to allow my soul to be swept away with the beauty of the area.  The natural fats of the avocado quickly replenished the energy stores used during the morning trailbreaking, while a concentrated basil spread provided a potent flavour explosion. The year of this fine sandwich’s passing was 2009, but some part of it will live on forever inside of me.

Homemade lasagna, dijon mustard, Havarti cheese on rye bread

From: Holly Walker

Location: Sol Mountain, the Monashees, BC

About:  In late November, I had an awesome day summiting and skiing Sol Mountain in the Monashees. The night before I made homemade vegetarian lasagne for everyone at Sol Mountain Lodge. The next morning Mike and I combined forces – he had rye bread, Dijon mustard and havarti cheese… I had lasagna. Together we made the delicious Sol Lasangnwich, which I ate before our big summit push. Thanks Mike!

ham, salami, spinach and horseradish on a mini baguette.

From: Stefan

Location: Panorama Ridge
About the sandwich:
ham, salami, spinach and horseradish on a mini baguette.

Whole Grain Baguette ,Pan crisped Prosciutto, Gypsy salami sliced thin, Jalapeño Havarti Cheese Magic

From: Jeff
Location: Elfin Lakes, Garibaldi Park
About the sandwich:
Lets face it,  no body wants vegetables on an Alpine sandwich,  they get soggy…Mountaineers want meat and cheese,  veggies aren’t food…they’re what food eats.

Whole Grain Baguette
Pan crisped Prosciutto
Gypsy salami sliced thin
Jalapeño Havarti Cheese
Magic

Solid wheat bread with pepper turkey, spinach, double the colby jack cheese, hummus and brown mustard.

From: John Livingston
Location: Wilson Peak, Colorado
About the sandwich:
This sandwich was everything I needed after being rained and hailed on near the summit of Wilson Peak. It refueled my body and mind! Solid wheat bread with pepper turkey, spinach, double the colby jack cheese, hummus and brown mustard.

Whole wheat with lettuce, ham, mayonnaise (Japanese)

From: bob
Location: Mt Harvey, near Lions Bay BC
About the sandwich:
Pretty basic sandwich for a short day hike. Wholegrain with mayo, lots of yellow lettuce and some smoked chicken slices. Tasted great and made the run back down more fun. Why does food taste so amazing when you are on a peak?