Tagged With: spinach
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 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
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