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.
