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Primo Taglio pepper turkey and leftover slow cooker pulled pork topped with tomato, avocado, and medium white cheddar on an Asiago cheese bagel.
From: Brad
Location: Zopkios, Coquihalla Recreation Area
About the sandwich:
This sandwich was perhaps the most delicious sandwich I’ve ever eaten in alpine terrain. Sadly, (or fortunately depending on your perspective!) it was also dumping fresh pow that day, so there isn’t much of a view. Few things beat a well made sandwich after a long skin up, or really anything else for that matter.
sunflower and flax bread, honey dijon mustard, generous layers of ham, sharp cheddar, and some fresh spinach
From: Colin Young Location: David Peak, Howe Sound Crest Trail About the sandwich:
Day 2 of a foggy, rainy, cloudy go of the Howe Sound Crest Trail. 30 odd km, and many peaks totaling around 2500 meters of elevation gain, and I’m afraid this view on top of David Peak was the best we could manage.
That sandwich was unreal though.
Good sunflower and flax bread, honey dijon mustard, generous layers of ham, sharp cheddar, and some fresh spinach for color and texture. The scenery was limited, but the flavor reached new heights.
Cheese Bun, creamy Havarti, Cajun chicken slices and tomatoes.
From: Mike Lees Location: Mt. Chester, Alberta About the sandwich:
It began with a Cheese Bun, cut in the middle, reinforced with several slices of creamy Havarti, the creamier the better. Then the Cajun chicken slices are added, providing a spicy sensation unheard of this side of the Mississippi. Tomatoes add some moisture making a drink unnecessary to wash it down. Simple, yet a true alpine delicacy.
whole wheat bread encasing a delectable filling of (expired?) shrimp salad, some type of ham with a name I can’t pronounce, Norvegia white cheese, semi-wilty lettuce, and mustard that came out of a tube
From: Charlotte Location: Kvaløya, Norway About the sandwich:
Giving ingredients a chance at a second life, all components of this sandwich were rescued from grocery store dumpsters and brought together to produce this marvelous mountaintop masterpiece. Mildly stale whole wheat bread encasing a delectable filling of (expired?) shrimp salad, some type of ham with a name I can’t pronounce, Norvegia white cheese, semi-wilty lettuce, and mustard that came out of a tube. Along with a bluebird day and fantastic views of fjords and mountains, this experience took al fresco dining to a whole new elevation. With this new surge of carbs and protein, I was able to continue my day of total radness in true Gnarwegian style.
On a poppy- and sesame-seed bagel: fried egg sunny-side down, avocado hummus, spinach, sliced carrot and tomato salsa, seasoned with lemon juice, thyme and black pepper.
From: Ailsa Naismith Location: Smoke Bluffs, Squamish, B. C. About the sandwich:
In a wild attempt to one-up the Egg McMuffins at the McDonald’s below us in Squamish Valley …
On a poppy- and sesame-seed bagel: fried egg sunny-side down, avocado hummus, spinach, sliced carrot and tomato salsa, seasoned with lemon juice, thyme and black pepper. Enjoyed at the foot of Burger and Fries routes, Smoke Bluffs Provincial Park, on the best day of 2014! Couldn’t get sandwich to top of climb, sadly.
From: Charles Cartier Location: Brandywine Meadows, Whistler, BC About the sandwich:
White bread, butter, peanut butter, raspberry jam.
Easy to make, lunch and dessert in every bites.
It’s Peanut Butter Jelly Time!
From: Kit & Kim Location: Angora Ridge, Lake Tahoe CA About the sandwich:
We walked to the top of Angora Ridge and found shelter from the storm blowing in to enjoy our delicious sandwich across from Mt. Tallac. The avocado and wind made it extra tasty.
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.
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!
