Make a sandwich better! Outdoor activities burn a lot of calories. Hunters and anglers get hungry fast. A proper and filling sandwich can save the day. Some of our favorite outdoor memories are where and what we ate for lunch.
I had a hunting and fishing buddy named Geno. He had been a sniper in the Korean War and was the platoon cook in the field. Geno had a knack for making foods taste better. His sandwiches were the best. Using what he had available made the food more presentable, filling, and fun. He always brought the best lunches when we went afield or afloat.
Taking a break during the hunt or fishing can make the day. A delicious and fresh sandwich will refuel and energize you for the rest of the fishing and hunting trip.
It is little things that make a good sandwich a great one. Here are some things that you can do to make your sandwiches reach a higher level of excellence.
BREAD Fresh is always best. A quality bread is the most important part of a great sandwich. The bread needs to be manageable in size, texture, and taste good. A crust is fine if the interior is soft and easily chewed. Once the sandwich is built, cut it into manageable pieces.
CONDIMENTS Mayo and other sauces can enhance the sandwich, but it depends on what is in the sandwich. Salt and pepper are always important. Relishes, and other sauces can be added when you eat the sandwich. Place them between the meats to keep the bread from soaking up juices.
MEAT Flat, folded, rolled, layered, thin, or thick. The goal is to put plenty of meat on the sandwich but make it manageable to get into your mouth and not need to tear or chew it too much.
LEFTOVERS Steak, meatloaf, and other meals can be a perfect outdoor sandwich. When reheated, they can be even better.
CHEESE Different cheeses offer different flavors that compliment different meats. Try using a slice with some shredded cheese together. Melted cheese helps to hold the sandwich together.
SPREADS Some spreads like Braunsweiger, corned beef, chicken spreads, etc, make for a tasty and durable sandwich. Peanut butter is a perfect spread. Add some pickles, chips, or banana for crunch and flavor.
ADD ONS There are many things that you can top a sandwich with. Keep the sandwich manageable in size so you do not have to dislocate your jaw to eat them. Oils and liquids can make a sandwich soggy. These sandwiches will get ruined in a backpack after a day afield or afloat. Place wetter add ons, like pickles and peppers in a separate waterproof sack. You can add them on when you eat the sandwich. Now your sandwich is not soggy.
TOASTING A toasted roll, bun, or bread can really kick a sandwich up a few notches. Most people use butter on the exterior of their toasted bread. Try using Mayo instead. It has a higher burning point, so it browns better. I still use butter on the inside of the toasted bread to melt and flavor the sandwich. Butter makes everything better.
You can use a pan, fire, grill or… Try keeping /cooking brats or hot dogs warm on your engine block. Place sandwiches or meats in foil and place them on your truck motor. After a few hours of road time, you will be rewarded with a hit sandwich rather than a cold one. Cold cuts are best warm.
WRAPPING I use saran wrap to cover my sandwich first. This makes an airtight seal to keep things fresh. Wax paper is a good first layer, then use the plastic wrap. Only use foil if you plan to heat the sandwich on your engine or fire. Aluminum foil is durable and makes for a final wrap. Place sandwiches is a crush proof, lightweight container.
DRINKS Don’t forget to have something to wash the sandwich down. A warm drink on a cold day can be amazing. Hydration is important.
Enjoy your lunches!!!
Montana Grant
