These trail ready sandwiches are a meat lover’s dream on bread. They were a go-to sandwich for the dad-man when he went out four wheeling or camping. A lot of times he’d take all the ingredients with him and make them himself, but I like the compliments I’d get from my Jeep family when I would make the sandwiches in camp or send them with the dad-man.
These sandwiches were my gateway into menu making. I would make the menu and grocery list for the dad-man when he went out camping (he still does, but packing looks a bit different now). My menu making has grown exponentially since I started helping the dad-man. I’ve made him burgers, chorizo, salsa and the list goes on. But no matter what I make him, these sandwiches are a staple.
Trail Ready Tools
I’m not going to leave you out in the cold here; the tools are just as important as the ingredients when you’re out camping or trying to make these babies at 3 am before heading out.
- Paper Towels
- Aluminum Foil
- Mini Spatula
- Bread Knife
- Small mixing bowl
I like to have about half a pound of meat on each sandwich, but a good rule of thumb is 6 oz of total meat per sandwich. You will not need all of the meat for these sandwiches and that is by design. When you’re camping you don’t always want to stop and eat a full meal; I roll the meat with cheese and eat it as is when I don’t feel like a full meal.
Trail ready sandwiches are a staple for my jeep family. Honestly, the altitude and adventure is what makes them taste better. I’ve made them at home, and it is not the same. Add these sandwiches to your next adventure! Or your lunch menu. Don’t forget to check out the full menu here. Happy camping and cooking from my family to yours.
Trail Ready Sandwiches
Ingredients
- 1 loaf Sourdough bread approx. 10 slices
- 1 lb Thin Sliced Deli Swiss Cheese
- 3 T Delicatessen Mustard
- 1/2 c Mayo
- 1 lb London Broil Roast Beef
- 1 lb Mesquite Roast Turkey
- 1 lb Tavern Style Ham
- 1 Jar Sandwich Slice Pickles
Instructions
- Mix mayo with mustard. Spread a liberal layer of dijon-mayo mixture onto both slices of bread all the way to the edge.
- Layer the cheese on one slice of bread followed by the pickles, turkey, beef and ham. You can add another layer of cheese here, or just put the top on the sandwich.
- Cut the sandwich on a bias. Wrap each half of the sandwich in a layer of paper towel and put them together on your tin foil. Firmly wrap the sandwich to help prevent cooler water from getting in.
