Author Archives: DK
The “Spring Summitwich”
Homemade asiago cheese bread with ham and fresh Pemberton valley spring greens mix between swiss cheese slices
From: Breanne
Location: Mount Ronayne
About the sandwich:
Homemade asiago cheese bread with ham and fresh Pemberton valley spring greens mix between swiss cheese slices. The swiss cheese makes a perfect boundary between bread and greens to prevent soggy bread syndrome (SBS). Enjoyed beneath the still snow covered summit of Mount Ronayne after a dip in Tenas creek.
The French Turkey
Turkey, Avocado. Honey Dijon on a French Loaf
From: Jonathan
Location: Mt. Matier, Duffy Lake Area, BC
About the sandwich:
Turkey, avocado, honey Dijon on a french loaf. It tasted simply incredible and gave us the energy needed to make the summit!
The “Guides Opinion”
Finally I’m a Canadian Ski Guide! Having completed the ten day CSGA course and exam I felt comfortable naming this sandwich the ‘Guides Opinion’. Lets face it, some people know what they are doing in the mountains, some people know how to make a good sandwich…but only a rare few can do both properly. We had an incredible course with days of rope rescue, avalanche rescue, backcountry travel and even a Heli ski day in the Spearhead.
Lime & Herb Chicken Breast, Swiss, Bacon, Avocado, Baby Spinach, Mayo, Dijon. Boom Boom Boom.
The “Rich-wich”
roasted chicken, pesto, and goat cheese, all happily stuffed inside a sesame focaccia
From: Rich So
Location: Thar Peak, Coquihalla Recreation Area
About the Sandwich:
My lunch on a backcountry ski trip to Thar Peak, which consisted of roasted chicken, pesto, and goat cheese, all happily stuffed inside a sesame focaccia.
The “Machu Machuwich”
- Grilled chicken, mushrooms in Dijon mustard sauce and onion rings on ciabatta bread.
From: Devin Montgomery
Location: Cusco, Peru
About the Sandwich:
In Cusco, Peru a friend and I stumbled upon a sandwich place on Ave. de la Sol, regrettably I don’t remember the name but it’s just past the contemporary art gallery and historical mural. My friend Leah had been travelling with my sister for 4 months in South America, and after taking a bite of her Chicken Dijon sandwich she proclaimed that this was the best meal she’d eaten since leaving Canada. I was going to journey to Machu Picchu the next day so I decided before boarding the train I would get another one of these rare delights for my trip.
I usually don’t get up at 3:30 for anything, but this rare occasion it was mandatory if I was going to be one of the first 400 into Machu Picchu and make it to the top of Waynu Picchu (the peak facing the ruins). I did manage to be the first on top of Waynu Picchu 30 min before anyone else (due to my familiarity of jumping fences). I was up there alone watching the sun crest the adjacent mountains and eating this beauty – well worth the effort.
The “Climber’s Reward” ***First international Upload!***
Pesto, pickles, reindeer salami, and slices of goats cheese carefully layered in lettuce to keep the bread dry.
From: P-A
Location: Breiskrednosi – Naeroyfjord, Hordaland, Norway
About the sandwich:
Its always hard making a sandwich 7 hours before you’re gonna eat it. Soggy bread is just such a let-down. I’m a big fan of pickles too so I had to think long and hard about how to layer this baby. Anyhow in short this sandwich has pesto, pickles, reindeer salami, and slices of goats cheese carefully layered in lettuce to keep the bread dry. Norwegians know how to make good rye breads in particular but this bread was a bit average.
I’d already eaten my first sandwich on the climb up but saved this one for the top of the route – and what a sandwich it was!! and the view was ok too to enjoy whilst refueling for the descent.
Proud to be the first international addition to the club of alpine sandwiches!
The ‘Almost Pork, Almost Alpine’
From: Dara Weiss and Katie Moore
Location: Mont Tremblant Park
About the Sandwich:
Katie and I hiked in Mont Tremblant Park last year and brought Vegetarian Pulled Pork sandwiches to eat at the top of a mountain!!
“The Fuel Drop”
Wholewheat bread with honey ham, mature cheddar, avocado, tomato, mayo and mustard, S & P.
From: Nina Van Driel
Location: Sproatt…Fuel Drop area
About the sandwich:
well…it’s not the most exciting sandwich, but I had to make my debut of what I hope to be many yummy sarnies enjoyed in many lovely alpine locations. So this one was: Wholewheat bread with honey ham, mature cheddar, avocado, tomato, mayo and mustard, s&p…squished in a pack and enjoyed on a sunny day of sled accessed playtime on an afternoon off. I was famished at the time of consumption so don’t specifically recall taste…I don’t think I even chewed or paused eating apart from to take this shot…but it was good. food is always good, especially in mountains.
The ‘Fuel Up’
Beef and Cheddar
Location: Rainbow Mountain – below N/E face
About the sandwich:
It was a Beef/Cheddar sandwich from the Alpine Cafe. We picked up said sandwich on the way to the heliport which saved me from a lunch consisting of only very low quality granola bars.
After skiing the lines shown the picture this sandwich was a god-send before a steep hike back up. It tasted mostly of bread, beef and a hint of cheddar which satisfied the true mountain man in me.
Recommendations for future patrons or sandwich enthusiasts would be to double the size of the sandwich or buy two. There may have been tomato on the sandwich…but I cant be sure.
This sandwich would also suit both gladed runs and south facing couloirs. This sandwich has not been domesticated and should not be consumed at home.
The Rainbow North Face
Turkey and Swiss on Ciabatta. Featuring Lettuce, tomato, mayo and S&P
From: Forrest Chittick
Location: North Face Rainbow
About the sandwich:
This cold cut went down smooth, and was well deserved after a line like that. The explosion of flavor was not unlike the glorious 3000′ of vertical we had just slashed. The first few bites where a little dry, but after that it was nothing but pure delectability. All in all, I would give this sandwich a 8/10. But where else can you get a sandwich at 7:00am right before you jump in a helicopter? Props Alpine Cafe!
The First Guest Upload…welcome to the Club
- Peanut Butter and Jelly
From: Dee Raffo
Lcation: Top of Wedge Mountain Trail, Whistler, BC
About the sandwich:
It’s the classic peanut butter and jelly sandwich. Great for a bit of a sugar and energy reload. I sometimes do adventure races and even when squashed, these little sandwiches keep my legs going!
The “Heli Drop”
From: DK
Location: Spearhead Range, Whistler BC
About the sandwich: Half way through the Canadian Ski Guide Level 1 course we had a day of bluebird heliskiing in the Spearhead Range. We were sort of in ‘go go go’ mode and I didn’t have much time to line up the perfect shot (or even get the sandwich in focus). The day was still epic, as was the wich. I bought the roast beef sandwich at Mount Currie Coffee Co in Pemby. I think it has mad it onto the site at least once before.
Club Roll travels 5000km
There are few sandwiches that I would make the effort to bring across the country from Montreal to British Columbia just for the sake of the photo. The Club Roll from the Snowdon Delicatessen in Montreal is an exception. This is a sandwich that upped my sandwich game as a child. Simple ingredients, nothing fancy.
Last winter my brother Andrew brought a bunch out to Whistler. I couldn’t get it out into the real backcountry in time so I just got a photo high up on Blackcomb…Spanky’s Ladder was the most ideal place for this shot.
smoke meat, stuffed chicken, turkey, brisket, salami, ordered with swiss cheese and no tongue.
Reuben Does the Spearhead
Classic Reuben: Pastrami, Swiss, Sauerkraut, Thousand Island…on rye.
From: DK
Location: Spearhead Range, Whistler BC
About the Sandwich: I finished off the 2011 ski season with the classic Spearhead ski traverse. Our trip ranged from skiing incredible powder lines with bluebird skies to traveling across crevassed glaciers in complete whiteouts. We had it all…even the blessed Reuben sandwich.
In preparing for the trip I had to think carefully about how to separate the ingredients of the sandwich so that it didn’t sog up. My hard work planning got the Reuben through the first day and half. I was able to get a great shot of it with most of the Spearhead route behind.
Here is the footage of the Reuben on the Spearhead.
The “Chief P, Roast B”
Roast beef, provolone, carmelize onions, dijon aoili, sauteed mushrooms, arugula. on rustic ciabatta
From: DK
Location: Duffey Lake area, BC
About the sandwich: Sometime in the middle of February I went up to the Duffy to take advantage of the new snow and clear sky weather. Jeff and I toured up Chief Pascal to ski the Equinox line and made an attempt on the peak before heading down. The ridge walk towards the summit had some pretty sporty sections and unfortunately we had to turn around about 10 feet from the top. That whole ‘its about the journey not the destination’ spiel often works well with my mountain philosophy but 10ft? Come on!
The Roast Beef sandwich came from the Mount Currie Coffee Co. in Pemberton. Great day to eat any sandwich up high in the mountains…this one really hit the spot though.
Jeff put together his GoPro footage from the day…
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