Voeksville Camping Sandwich Recipes

Steps:

• Conventional cooking method: To make these at home, cook them over a gas burner. Hold the press directly over a medium-high flame and cook for 2 minutes, turning multiple times. The heat is more concentrated, so they cook faster than over a campfire.
• You'll need: Campfire, sandwich presses, foil-wrapped bricks
• Prep-Ahead Tip: Set the sandwich presses over the fire to heat up as you prepare the sandwiches so they're nice and hot when you're ready for some toasting action.
• Camping Sandwich Combos:
• Make other pressed sandwiches by stuffing a variety of camping leftovers into the sandwich, such as pulled pork with BBQ sauce; shredded smoked chicken and sliced green chiles; steak and peppers from fajitas; or ground turkey with Jack cheese, fire-roasted tomato salsa, and black beans.
• For a breakfast sandwich, try diced roasted potatoes and crumbled chorizo with shredded Cheddar and scrambled eggs.
• You can make dessert camping sandwiches as well. Slice them or serve whole: sauteed peaches and sweetened ricotta; peanut butter and strawberries; sliced apples and caramel sauce; roasted pineapple, bananas, and honey; chocolate chunks, marshmallows, and graham cracker crumbs; sliced ripe banana, brown sugar, and Nutella.
• Camping sandwiches can be prepared ahead of time and made in either square or circular presses-both work fine. Depending on your make and model, adjust the filling amounts so the sandwiches are full but not too full (or they'll ooze while being toasted). The fillings can vary, and it's a good way to utilize leftover chili, mac-n- cheese, and other ingredients when camping.
• For circular sandwiches, punch out the bread into 4-inch circles or the size of your sandwich press.
• Prepare a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a grilling rack so that it sits just above the coals. Place the presses on the grill so they heat up.
• Assemble each sandwich with the desired fillings, leaving a 1/2-inch border around the edges. Remove the presses from the hot grill, open, and spray with nonstick cooking spray. Place a sandwich in each press (it will sizzle-this preheating helps it form a nice crispy crust) and close tightly. Place on the grill and cook for 1 or 2 minutes per side. You can check the sandwich as it cooks by opening the press and checking the color-it should be golden brown and crispy on both sides when done. (Depending on how hot your coals are, you can also place the press directly on coals to make it cook faster-just keep an eye on it!) Be sure to use room temperature (versus cold) ingredients in the filling-otherwise lower the flame and toast the sandwich for a longer amount of time to sufficiently warm the filling.

Steps:

• 1. Take 2 pieces of pound cake cut 2 cm wide (or just one piece if going "open-faced") and douse them with an adequate but not too merciful ration of mascarpone. Upon this staunch base, turkey - at least a palmful- shall be ceded to this omnipotent sustenance.

Steps:

• You will also need: 1 8-inch round cake pan, 3" deep.
• Spray 8 inch cake pan with non stick spray.
• Form the thawed dough into an 8-inch round loaf and press into cake pan.
• Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped.
• Cool 5 minutes and then remove from pan and cool thoroughly.
• Once cooled cut the loaf horizontally into 4 equal slices, (these will be the"cake" layers).
• To assemble the"cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches.
• Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish.
• Top with roast beef, provolone& roasted red peppers.
• Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer.
• Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, swiss cheese and sprouts.
• Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer.
• Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese.
• Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer.
• Place assembled"cake" in plastic lined pan and bring plastic wrap around cake to cover.
• Refrigerate 4 hours, (to make the cake more compact and easier to"ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating).
• To ice the"cake", beat cream cheese with an electric mixer until light& fluffy.
• Carefully remove cake from 8 in pan, unwrap and place on cake serving platter.
• Using an offset spatula neatly spread the top and sides of the"cake" with cream cheese.
• Using a#21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell.
• Refrigerate until ready to serve.