Tagged With: dijon
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 “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 “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.
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…
The Mt. Cartier
From: DK
Location: Looking out at Cartier from Revelstoke, BC
About the sandwich: I just returned from Revelstoke BC where I was taking the Avalanche Operations Level 1 course. We spent most of our days going up the resort and heading slightly out of bounds to find places to dig and assess the snow. Mt. Cartier was a peak in sight from the top of the resort which I thought make a great background for this sandwich.
I sauteed some onions, mushrooms and spinach the night before but I regret that decision. The freezing point of onions is between -1.59 and -1.90°C before they are sauteed…I think I only added to their water content by throwing them on the stove. Given the -25° mountain top temps I froze the onions. Lesson learned.
turkey, honey dijon, montery jack, sauteed Mushrooms, Onions, and baby spinach on Nottingham Bread
The Mountaineer
oast beef, cream cheese, lettuce, tomato, onion, swiss cheese, pickles, mayo, dijon, on an everything bagel. Woah!
From: DK
Location: Middle Sister. Outside of Canmore AB.
About the Sandwich:This was a sandwich for the books. I took a mountaineering course a couple years ago in Canmoreand stopped by the Canmore Bagel Co. All sandwiches here are on bagels but they are still classified as sandwiches. I tried a bunch of them but “The Mountaineer” took the cake when brought into alpine terrain. The day after the course I hiked up the Middle Sister just outside of the town and got one of my favorite sandwich photos.
The “Alpine Start”
Salami, hot dijon mustard, habanero cheddar cheese and a bit of butter lettuce
From: DK
Location: Blackcomb Glacier, Whistler BC
About the sandwich: The first ski day of the 2011 season started with a push. Sometime early in November we woke up around 2:30am, drove to whistler, and headed up the mountain to find some pre-season snow. We got to the top of the Blackcomb Glacier around 10am just in time to bolt down and get to work on time. The sandwich tasted great at around 5am.
The Duffey Surprise
Gorgeous day touring Chief Pascal with Duffey Lake in the background.
Turkey, mayo, jalapeño Havarti, hot peppers (banana), dijon, pastrami, Whole Wheat bread
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