The “Hugo sesame Hummus”

Flatbead hummus and grape tomatoes

Flatbead hummus and grape tomatoes

From: Judy Pryce
Location: Bedwell Lake,  Strathcona BC
About the sandwich:
Flatbead hummus and grape tomatoes.  So good!

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The “Cheesy Chester’s Dirty South”

sammy

Cheese Bun, creamy Havarti, Cajun chicken slices and tomatoes.

From: Mike Lees
Location: Mt. Chester, Alberta
About the sandwich:
It began with a Cheese Bun, cut in the middle, reinforced with several slices of creamy Havarti, the creamier the better.  Then the Cajun chicken slices are added, providing a spicy sensation unheard of this side of the Mississippi.  Tomatoes add some moisture making a drink unnecessary to wash it down. Simple, yet a true alpine delicacy.

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The “Gnarwegian Double D (Dumpster Dive) Special”

 Mildly stale whole wheat bread encasing a delectable filling of (expired?) shrimp salad, some type of ham with a name I can't pronounce, Norvegia white cheese, semi-wilty lettuce, and mustard that came out of a tube

whole wheat bread encasing a delectable filling of (expired?) shrimp salad, some type of ham with a name I can’t pronounce, Norvegia white cheese, semi-wilty lettuce, and mustard that came out of a tube

From: Charlotte
Location: Kvaløya, Norway
About the sandwich:
Giving ingredients a chance at a second life, all components of this sandwich were rescued from grocery store dumpsters and brought together to produce this marvelous mountaintop masterpiece. Mildly stale whole wheat bread encasing a delectable filling of (expired?) shrimp salad, some type of ham with a name I can’t pronounce, Norvegia white cheese, semi-wilty lettuce, and mustard that came out of a tube. Along with a bluebird day and fantastic views of fjords and mountains, this experience took al fresco dining to a whole new elevation. With this new surge of carbs and protein, I was able to continue my day of total radness in true Gnarwegian style.

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The “The Veggie Motherload”

On a poppy- and sesame-seed bagel: fried egg sunny-side down, avocado hummus, spinach, sliced carrot and tomato salsa, seasoned with lemon juice, thyme and black pepper.

On a poppy- and sesame-seed bagel: fried egg sunny-side down, avocado hummus, spinach, sliced carrot and tomato salsa, seasoned with lemon juice, thyme and black pepper.

 

From: Ailsa Naismith
Location: Smoke Bluffs, Squamish, B. C.
About the sandwich:
In a wild attempt to one-up the Egg McMuffins at the McDonald’s below us in Squamish Valley …

On a poppy- and sesame-seed bagel: fried egg sunny-side down, avocado hummus, spinach, sliced carrot and tomato salsa, seasoned with lemon juice, thyme and black pepper. Enjoyed at the foot of Burger and Fries routes, Smoke Bluffs Provincial Park, on the best day of 2014! Couldn’t get sandwich to top of climb, sadly.

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The “The Peanut Butter Jelly Time!”

fadsfdasf

White Bread, Peanut Butter, Raspberry Jam.

 

From: Charles Cartier
Location: Brandywine Meadows,  Whistler, BC
About the sandwich:
White bread, butter, peanut butter, raspberry jam.
Easy to make,  lunch and dessert in every bites.
It’s Peanut Butter Jelly Time!

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The “Lira’s Veggie Delight”

Veggies and cheese!

Veggies and cheese!

From: Kit & Kim
Location: Angora Ridge, Lake Tahoe CA
About the sandwich:
We walked to the top of Angora Ridge and found shelter from the storm blowing in to enjoy our delicious sandwich across from Mt. Tallac. The avocado and wind made it extra tasty.

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The “Slow burn Jalapeño”

The super thick crusty home made whole wheat bread is augmented with grains from the last beer I brewed, a hefe-weisse dunkel.  Gluten free people begone! Next, are some tomato slices, followed by avocado, and a high heat jalapeno-mozzarella omelet.

The super thick crusty home made whole wheat bread is augmented with grains from the last beer I brewed, a hefe-weisse dunkel. Gluten free people begone! Next, are some tomato slices, followed by avocado, and a high heat jalapeno-mozzarella omelet.

From: Rob
Location: Cameron Pass, CO
About the sandwich:
What you have to know – what I didn’t know at the time – is this sandwich is nearly a month in the making.  The super thick crusty home made whole wheat bread is augmented with grains from the last beer I brewed, a hefe-weisse dunkel.  Gluten free people begone! Next, are some tomato slices, followed by avocado, and a high heat jalapeno-mozzarella omelet.  Because it’s cold out there, so my mouth better be on fire.

Needless to say, this sandwich was divine, and the perfect distraction/excuse to take a much needed break while my buddies went up ahead to suss out the avi conditions.  The sandwich was thick, it was crunchy, it was gooey, it had hot peppers and soothing tomatoes, and it definitely got all over my face.  It was also so huge I ended up taking two more breaks just to finish it. The perfect food playing in the mountains.

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The “Steep Creek Deliciousness”

Black forest ham, Jalapeno havarti, avocado,red pepper (thinly sliced) lettuce, dijon on whole grain bread

Black forest ham, Jalapeno havarti, avocado,red pepper (thinly sliced) lettuce, dijon on whole grain bread

From: Helaine Kliger
Location: Duffy
About the sandwich:
I never imagined a sandwich could taste so delicious- fresh, crisp and flavourful! I think it had everything to do with the great experience of being in the backcountry on a perfect, clear day with two incredible people- Sarah and my son Daniel! Believe me, if you thought sandwiches taste great out there- nothing comes close to being expertly guided by Dan. So here’s the sandwich- Black forest ham, Jalapeno havarti, avocado,red pepper (thinly sliced) lettuce, dijon on whole grain bread.What an incredible day!

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The “Bralorne Sando”

cheeze bun coated with mayo on one side, dijon on the other. Cheddar cheese and cappicollo were then butted up against the condiments to protect the bun from the juice of the tomatoes, lettuce and cucmbers

cheeze bun coated with mayo on one side, dijon on the other. Cheddar cheese and cappicollo were then butted up against the condiments to protect the bun from the juice of the tomatoes, lettuce and cucumbers

From: P.J. Hunton
Location: Mt Taillefer, Bralorne, B.C.
About the sandwich:
This sando started with a cheeze bun coated with mayo on one side, dijon on the other. Cheddar cheese and cappicollo were then butted up against the condiments to protect the bun from the juice of the tomatoes, lettuce and cucmbers.  Standard backcountry sando building procedure.
Sadly I have not figured out a way to attach my Muffpot to my new sled so I could not toast the sando as I like to do.  It was still a warming sando however because I nailed the right ratio of ingredients so it was neither to dry or wet and not too salty.  Just right for a well deserved lunch break in between POW harvesting sessions.

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Phillip-Benedict Noisewater Jr (PB.N.J)

peanut butter and jelly

peanut butter and jelly

From: Fred Agger
Location: Mt. Nibblock, Banff
About the sandwich:
The sandwich was rich and fully saturated in a delicious co-mingling of the two most primal sandwich ingredients: peanut butter and jelly. These humble and individually lackluster spreads transcended their own inherent natures when they were forcefully confined between two hearty slices of oatmeal brown bread to became a truly mouthwatering meal. My heart leapt for joy with each bite while my brain sobbed, knowing that each mouthful was one closer to the last crumb. Though the majestic beast was aided by some alpine tea in an alpine thermos make no mistake – the sandwich was the star. Small crumbs may remain atop Mt Nibblock serving as a gentle reminder to fellow mountaineers of the virtues of a well crafted sammy.

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The “Mr Waddington Bageldwich (RIP)”

bagel

cream cheese, basil spread, tomatoes, ham, and avocado, on a whole wheat bagel.

From: Rob
Location: Mt Waddington, BC
About the sandwich:
This sandwich, like many before it, was a fine compliment to an outdoor adventure. It nourished my body with vital energy and nutrients, thereby facilitating the comfort to allow my soul to be swept away with the beauty of the area.  The natural fats of the avocado quickly replenished the energy stores used during the morning trailbreaking, while a concentrated basil spread provided a potent flavour explosion. The year of this fine sandwich’s passing was 2009, but some part of it will live on forever inside of me.

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The “Sol Lasangnwich”

Homemade lasagna, dijon mustard, Havarti cheese on rye bread

Homemade lasagna, dijon mustard, Havarti cheese on rye bread

From: Holly Walker

Location: Sol Mountain, the Monashees, BC

About:  In late November, I had an awesome day summiting and skiing Sol Mountain in the Monashees. The night before I made homemade vegetarian lasagne for everyone at Sol Mountain Lodge. The next morning Mike and I combined forces – he had rye bread, Dijon mustard and havarti cheese… I had lasagna. Together we made the delicious Sol Lasangnwich, which I ate before our big summit push. Thanks Mike!

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The “mammer jammer sandwiche slammer”

ham, salami, spinach and horseradish on a mini baguette.

ham, salami, spinach and horseradish on a mini baguette.

 

From: Stefan

Location: Panorama Ridge
About the sandwich:
ham, salami, spinach and horseradish on a mini baguette.

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The “Real Deal”

Whole Grain Baguette Pan crisped Prosciutto Gypsy salami sliced thin Jalapeño Havarti Cheese Magic

Whole Grain Baguette ,Pan crisped Prosciutto, Gypsy salami sliced thin, Jalapeño Havarti Cheese Magic

From: Jeff
Location: Elfin Lakes, Garibaldi Park
About the sandwich:
Lets face it,  no body wants vegetables on an Alpine sandwich,  they get soggy…Mountaineers want meat and cheese,  veggies aren’t food…they’re what food eats.

Whole Grain Baguette
Pan crisped Prosciutto
Gypsy salami sliced thin
Jalapeño Havarti Cheese
Magic

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The “Wilson Peak Refueler”

Solid wheat bread with pepper turkey, spinach, double the colby jack cheese, hummus and brown mustard.

From: John Livingston
Location: Wilson Peak, Colorado
About the sandwich:
This sandwich was everything I needed after being rained and hailed on near the summit of Wilson Peak. It refueled my body and mind! Solid wheat bread with pepper turkey, spinach, double the colby jack cheese, hummus and brown mustard.

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The “Mt Harvey Munch”

Whole wheat with lettuce, ham, mayonnaise (Japanese)

From: bob
Location: Mt Harvey, near Lions Bay BC
About the sandwich:
Pretty basic sandwich for a short day hike. Wholegrain with mayo, lots of yellow lettuce and some smoked chicken slices. Tasted great and made the run back down more fun. Why does food taste so amazing when you are on a peak?

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The “Jean Duczek Memorial Vintage 1979 HIking Sandwich”

thin slices of ham and turkey, Dijon mustard, Bick’s baby dill pickle sliced very thin, day-glo orange slices of bargain cheddar, and the secret ingredient, a spoonful or two of carrot and cabbage creamy coleslaw (for moisture AND crunch!).

From: Robin Duczek
Location: Looking down from Lake Oesa near Lake O’Hara in Yoho National Park, BC
About the sandwich:
My mother had a long standing ambition to hike the beautiful but exclusive Lake O’Hara region in Yoho, but never realized her goal before she died at the age of 52. I hiked for many years with my mom as a kid and teenager, and eventually moved out to Toronto, but had the opportunity to return to BC recently and successfully jumped through all the hoops to get a day-use quota seat on the access bus for Lake O’Hara. I brought with me two identical Vintage 1979 Hiking Sandwiches, exactly as prepared by my mom: cheap-ass Carl Buddig paper thin slices of ham and turkey, Dijon mustard, Bick’s baby dill pickle sliced very thin, day-glo orange slices of bargain cheddar, and the secret ingredient, a spoonful or two of carrot and cabbage creamy coleslaw (for moisture AND crunch!). All ingredients were purchased at a Co-op supermarket in Calgary, the sandwiches were prepared in my hotel room near Field, BC the night before the hike. The only substitution was multigrain kaiser rolls for white ones, but if multigrain kaiser rolls had been available in Calgary in 1979, I am completely confident my mom would have used them. Simple and delicious.

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The ‘Morgan’

sandwiched in an idividual sized baguette: avocado, honey ham, cheddar, mayo, salt & pepper, and a generous layer of Munchies (for crunch)!

From: Sophie
Location: The Lions, Lions Bay, BC
About the sandwich:
The Classic Morgan: sandwiched in an idividual sized baguette: avocado, honey ham, cheddar, mayo, salt & pepper, and a generous layer of Munchies (for crunch)!
The view may not have been much that day, but the sandwiches sure made the hike worth it!

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The ” Chilianne Lime McMuffin”

From: Steph Lewis 
Location
: New York Lake
About the sandwich:
Chili-Lime hummus, broco sprouts, and baby greens on a homemade english muffin.  Induced a post-meal fatigue session by New York Lake, a perfect way to spend an afternoon.

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The “Cali Crystal Range Sammy”

cheddar and fresh mozzarella sandwich with avocado and pesto

From: Kim Wyatt
Location: Lake Aloha, Desolation Wilderness      California
About the sandwich:
A fabulous two-cheese (cheddar and fresh mozzarella) sandwich with avocado and pesto, perfect for rock-hopping at altitude under the gaze of Pyramid Peak.

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The “Timmy’s Groaner”

Sliced smoked turkey breast, crispy bacon, fresh green leaf lettuce, sliced tomato. Chipotle and Mayo. Served on an Asiago Cheese and Sundried Tomato Bagel

From: Leigh McClurg

Location: High on Mount Robie Reid, BC, Canada

About the sandwich:
Called the Timmy’s Groaner as this is the sound the Cashier usually makes at whichever Tim’s I happen to visit when I ask for a “Turkey Bacon Club” and then say “… but, I need to make changes to it”.

Ingredients: Sliced smoked turkey breast, crispy bacon, fresh green leaf lettuce, sliced tomato. Chipotle and Mayo instead of Honey Mustard. Served on an Asiago Cheese and Sundried Tomato Bagel instead of a Soft Bun.

Delish! Always hits the spot.

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The “Donner Summit Cragwich”

Turkey hummus and kale on a torta bun

From: Paul

Location: Donner Pass, Sierras, California, USA
About the sandwich:
Turkey hummus and kale on a torta bun in the shade on a hot day of cragging.

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The “Gluten Free Turkey Bacon Bagel”

Homemade Montreal style gluten free sesame bagel filled with a turkey sausage, bacon, avocado and red pepper hummus

From: Sarah
Location: Spearhead Glacier, Whistler BC

About the sandwich:
This sandwich was delicious!! I baked the Montreal style gluten free sesame bagel and filled it with a turkey sausage, bacon, avocado and red pepper hummus.  Enjoyed it in the middle of the Spearhead Glacier in the sun. An epic day with wonderful friends!

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The “Carpathian Vegetarian Sandwich!’

Ukrainian. Vegetarian. Happy.

From: Taras Polatayko

Location: Bila Kobula, Carpathian Mountains

About the sandwich:
Ukrainian. Vegetarian. Happy.

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The “DC Delicatessen”

Smoked chicken breast, ample amounts of provolone cheese, spring mix greens, topped with a liberal serving of coleslaw on a mini-baguette.

From: Dave

Location: Old Rag Mountain, Shenandoah National Forest, Virgina, USA

About the sandwich:
Smoked chicken breast, ample amounts of provolone cheese, spring mix greens, topped with a liberal serving of coleslaw on a mini-baguette.

Devoured this treat on top of a boulder overlooking the patchwork farms of beautiful Virginia, USA.

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Teriyaki Halibut Sandwich with Pesto

Teriyaki Halibut Sandwich with Pesto

From: Neil Waggoner
Location: Summit of Bird Peak in the Chugach, AK
About the sandwich:
Glorious day in the Chugach, ate two of these halibut sandwiches while taking in the glory. Feels good to be home!  I believe sandwich was enjoyed before a first decent.

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The “Top of the East”-wich

curried chicken salad – complete with green onions, raisins and almonds

 

From: Derek

 Location: Mt Washington summit, NH

About the sandwich:

My wife made me this sandwich with curried chicken salad – complete with green onions, raisins and almonds.  Tasted great after a long hike.

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Wheat bread, Butter, Mustard, Onion, Red pepper, Tomato, Ham, Brie, Camembert, Some other delicious mystery cheese.

From: Nicholas Sills

 Location: Les Mosses, Switzerland

About the sandwich:
Wheat bread, Butter, Mustard, Onion, Red pepper, Tomato, Ham, Brie, Camembert, Some other delicious mystery cheese.

It tasted Awesome. I felt good while eating it and washed it down with some beer.  You can see the outline of our pristine touring lines the background. Banger of a day!

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The “Veggie Veggie Pow Pow”

looks like peppers onion tomato cheeeeeese (mmmm) and alfalfa sprouts or something, on wholewheat bread

From: Nina 

Location: …it’s a surprise; we found good snow and had the place to ourselves

About the sandwich:
Without enough quality condiments in the fridge to construct a good sandwich we made a visit to the wonderful Mt Currie Coffee Co. en route to the Duffey. Admittedly the heart didn’t leap when all they had left was the veggie option (“…er can we add bacon?…”) but turns out it was soooo taaaasty! Can’t even remember taking the time to look at the ingredients so study the photo – looks like peppers onion tomato cheeeeeese (mmmm) and alfalfa sprouts or something, on wholewheat bread. The consistency was the perfect amount of bread to stuff ratio so it wasn’t too dry or too squishy. 10 out of 10.

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Mel’s Marvellous Medley Veggie Sandwich

From: Mel and Jon

Location: Grizzly Peak, Rogers Pass BC

About the Sandwich:    Two kinds of cheese, lettuce, half an avocado, cilantro, left over fried veggies from fish tacos, mayo and chili pepper hummus. The Best sandwich with the Best view!

 

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The “Daily Double”

Focaccia bread, Ginger Marmalade, Sharp-ass cheddar, Montreal special smoked beef, brisket, Tomatoes, Kale

From: Matt Henn
Location: Mt. Matier, Mt. Joffre, BC
About the sandwich:
Focaccia bread
Ginger Marmalade
Sharp-ass cheddar
Montreal special smoked beef brisket
Tomatoes
Kale

life, liberty, and the pursuit of sandwich stoke. yeeehaww!

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The “Les Canadiens Club”

A Montreal style bagel with Montreal Smoked meat and the works

From: Sammy – Canadian, Outdoor Enthusiast, Sandwich Lover

Location: Galatea Lakes, Kananaskis, AB

About the Sandwich: A sandwich designed by Canadians, constructed by Canadians and eaten by Canadians.. In Canada. A truly patriotic emotion rushed through my body as I devoured this hallmark of colonial history. It was as though I was taking a bite of hundreds of years of frozen lakes, flannel shirts and the Canadian spirit of adventure and survival. The “Les Canadiens Club” is a must make sandwich for anyone hoping to fully experience the Canadian outdoors.

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The “Roast Beast and Hummus”

potato bread, countered with red peper hummus and roast beast. Standard cheddar and leafy business.

From: Patrick Sills
Location: Journeymen Tree-line (Callaghan Valley) BC
About the sandwich:
Nasty potato bread, countered with red peper hummus and roast beast. Standard cheddar and leafy business.

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The “New Years Day Sandwich”

Smoked ham topped with lettuce, tomato, cheese and some creamy ranch sauce

From: Chris Trull
Location: Marriott Basin- Duffey BC
About the sandwich:
First sandwich of the year, Smoked ham topped with lettuce, tomato, cheese and some creamy ranch sauce. Ate the sandwich overlooking Cayoosh- what a sandwich to start the year!

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Who care’s we have a helicopter.

who cares we have a helicopter!

From: Gavin
Location: Extacy Pickup!

About the sandwich:
Tasted way better than it looks, but remember we have a helicopter.

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The “Tzilly Quatro”

 

From: Jeff Van Driel, Devin Montgomery, Simon Thompson, and Daniel Kliger

Location: Summit of Mt. Tszil, Duffey Lake BC

Top Right: Mayo, Dijon, Extra Old cheddar, Ham, lettuce, red pepper, pumpkin seed sourdough bread.

Top Left: goats cheese, ham, mayo, yellow mustard

Bottom Right: Mayo, Dijon, aged cheddar, pastrami, tomato, spinach on oat nut bread.

Bottom Left:  BBQ’d chicken marinated in thai sauce, sharp cheddar, avocado, mayo, dijon, oatnut bread

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The “Croissant w/ ham cheese and tomato”

 

lashings of real mayo, honey roasted ham, and tomato…on a croissant!

 

From: Nina

Location: Vantage, Duffey Lake BC

About the sandwich:

day one on the Duffey with a couple of squished croissants – perfect with lashings of real mayo, honey roasted ham, and tomato. Simple but effective and very yummy and buttery. wonderful to munch whilst sitting in the sunshine before skiing some really nice pow on a surprisingly good early season tour…yay winter mountains and sandwiches!

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La “Hamburguesa Completa”

a hamburger with all the toppings-avocado, tomato, lettuce, and our own salami on top

 

From: Jonathon Doherty

Location: Volcan Nuevo near Termas De Chillan, Chile

About the sandwich:
Was lacking for sandwich supplies so had to settle for a sandwich from the lodge which turned out to be delicious.  After 4 days of pow shred the biggest storm the Chilean winter provided and a night of partying an alpine sandwich after hiking off the hangover was just what we needed!

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The Mt. Weart Baguette

French Baguette, Farm fresh hardboiled egg, raw zucchini from my garden,
Brie, Emmental, tomato, avocado

 

From: Matty Richard

Location: Mt. Weart, BC

About the Sandwich: 

French Baguette
Farm fresh hardboiled egg
raw zucchini from my garden
Brie cheese
Emmental cheese
avacado
tomato

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The “Grand Teton Club”

Standard club sandwich: Lettuce, Turkey, Tomato, Bacon, Mayo on three pieces of honey wheat bread

Club on the summit block at 13,770′

 

 

 

 

 

 

 

 

 

 

Name: Daniel Kliger

Location: Teton National Park, Wyoming

About the sandwich: Climbing the Grand Teton has been on my list for a couple of years. I was able to meet up with my friend Trask this summer to attempt the Exum Ridge.  A club sandwich seemed like an obvious choice for the summit. The Club, similar to the Grand, is classified by its prominence over all others around it. The video below shows that I was a bit rushed on top…we needed to get off the top before weather moved in. I shared the sandwich with the two other folks that summited just after us.

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The Salaam al Avocadam…AKA “the Chimp” AKA “Wayne”

Awesome avocado, two hunks of splendid Smithers Safeway sourdough, slices of tasty salami, oh-so-smooth Edam cheese, and a hint of dijon to bring it all together

 

From: K Franz

Location: Somewhere north of Stewart, BC

About the sandwich:
This sandwich was special in so many ways.  I was hungry after a busy morning’s work, so when i landed high on this glacier i remembered that i had not yet eaten lunch.  I broke out my sandwich and happily discovered that half an avocado made it into my pack too.  Onto the sandwich the avo went, and this baby was complete! Awesome avocado, two hunks of splendid Smithers Safeway sourdough, slices of tasty salami, oh-so-smooth Edam cheese, and a hint of dijon to bring it all together. Yum!

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The “Porkcushka”

Pumpernickel rye bread, pork tenderloin, caramalized onions, Czech mustard.

From: Andy
Location: Wedge Glacier

About the sandwich:

Pumpernickel rye bread, pork tenderloin, caramalized onions, Czech mustard.

If it wasn’t for Alice, my babushka there would be no pork tenderloin.
Then I took a tip from my Dad, and grabbed some bread and put the
meat on.

I was up on Wedge glacier in the spring time, scoping out some couloirs to ski.

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Cheesin w/ Jalapeno’s up in my Grilled

Jalapeno cheese sourdough bread, layers of mozarella, vermont cheddar AND sharp cheddar add a big layer of sliced jalapeños, sliced tomatoes, a sprankling of sweet peppers and piled high with oven roasted turkey.

From: Jay Anderson
Location: Crystal Mountain, WA

About the sandwich:
Start with Jalapeño cheese sourdough bread (I could stop right there, the bread is so darn good), layers of mozzarella, vermont cheddar AND sharp cheddar add a big layer of sliced jalapenos (as if your hangover farts on the drive up weren’t bad enough…), sliced tomatoes, a sprankling of sweet peppers and piled high with oven roasted turkey. The key is to add some more cheese to the OUTSIDE of the bread when grilling so that it’s super crispy cheesy and delicious. Add some sweet potatoe fries to this badboy and you’ve got yourself one hell of an alpine sandwhich. This sandwhich pairs well with on hill jungle juice, spectacular viz and goggle tans.

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The “Hiker’s Delight”

PB and banana on whole grain bread, with the addition of a finely sliced Snickers Bar.

From: Kel (Berliner) Walter
Location: Haystack Mtn. Adirondacks, NY
About the sandwich:
Powerup sandwich. Standard PB and banana on whole grain bread, with the addition of a finely sliced Snickers Bar. Delicious sandwich, and then I got engaged.

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The “Sgt. Hami Pepper”

Ham, Bell Pepper, Field Cucumber and #FancyOldMustard piled high on Defrosted Multigrain Sliced bread

From: Samuel Reh
Location: Brandywine, BC

About the sandwich:
Ham, Bell Pepper, Field Cucumber and #FancyOldMustard piled high on Defrosted Multigrain Sliced bread.
It tasted fantastic and the alpine setting helped increase the flavorable experience.

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The “Doodle on Rye”


Doodle Doodle Doodle

From: Jamie G

Location: Location Unknown

About the sandwich:
Haven’t been able to get to any mountains lately, but I wish I could, and I’m a big fan of this site, and Turkey on Rye, so I doodled this pleasant mountain sandwich moment instead.

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“Straight Up”

Hot Genoa Salami, Dijon Turkey, Onions, and Mixed Greens on French Bread. No sauce

From: Taylor Pfaff 
Location
: Ipsoot Mt. Pemberton, BC
About the sandwich:
Hot Genoa Salami, Dijon Turkey, Onions, and Mixed Greens on French Bread. No sauce. Just straight up. Best enjoyed near helicopters, overlooking Whistler Blackcomb, on top of some gnar, outside your snow cave, or moments after a pow slash.

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The “Elk Juniper P. Goat Gouda Triple Decker”


elk and juniper salami, goat gouda, green peppers, hot Finnish mustard and butter on barley quinoa bread.

From: Lisa
Location:
Guard/Deception Col

About the sandwich:
The sandwich: elk and juniper salami, goat gouda, green peppers, hot Finnish mustard and  butter on barley quinoa bread.

A hearty and enormously satisfying sandwich consumed while gazing across the Garibaldi Neve and Tabletop Mountain on a perfect bluebird day.

The view and the sandwich had me almost moved to tears. So good. It had been too long since I had last packed an alpine sandwich. No more salads. Back on the sandwiches.

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The “Steep Creek Beeferino”


roast beef, caramelized onion, cheese

From: John Ganderton

Location: Steep Peak, Duffey Lake

About the sandwich:
An awesome roast beef, caramelized onion, cheese and I think a bit of lettuce all in some lovely whole wheat bread. To be honest it was a last minute buy from the grocery store on a day trip to the top of Steep Peak. Had some great sun all the way to the top, clouds rolled in for the ski but we had a great run down the north face and then skied chute 56 back to the truck, sweet day, amazing sandwich!

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The “Mt. Baker Freedomwich”

turkey and ham with avocado, mango salsa, cholula hot sauce, and green peppers topped off with a PBR

From: Jonathon Doherty
Location: Mt. Baker

About the sandwich:
Mmmhh nothing beats a turkey and ham sandwich with avocado, mango salsa, cholula hot sauce, and green peppers topped off with a PBR while shredding Baker backcountry pow and receiving a Vitamin D overdose.  Life is good

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The “East-West”


Home made italian bread, hummus, green peppers, aged canadian cheddar, brochetta

From: David Berliner 

Location: Mount Megantic, Quebec

About the sandwich:
Home made italian bread (3/4 inch slices); hummus; green peppers; aged canadian cheddar; brochetta. The name stems from the combo of hummus with the cheese/brochetta. (The thick bread is necessary to soak up any extra oil from the brochetta).

Winter camping at Park Megantic in Quebec. Woke up to a beautiful morning, put on the snowshoes, and made it to the peak of Mount Megantic (at 1200m, pretty good for east coast standards).

just as I snapped a shot, this bird swooped into the frame. which makes for a pretty funny photo. (the sandwich and bird were fine).

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Le “BLT Extraordinaire”

organic arugula, double smoked farmers' cut bacon, tomato and lemonaise!

From: Olga L

Location: Sproat Mountain, BC
About the sandwich:
There is an African proverb: “It takes a village to raise a child.”
There is also an Alpine proverb: “It takes a village to raise an alpine sandwich.”
I have many people to thanks for the ingredients that came together to create this delicious sandwich, including one who did so unwittingly. Ciabatta bread (thanks mom!), organic arugula, double smoked farmers’ cut bacon, tomato (thanks Ryan!), and lemonaise (thanks mystery roommate!). Superb texture and taste.

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The “Salami Triangle”

Wholegrain triangular bun, hot salami, hummus, Emmental and salad.

From: Eddie Gapper 
Location: Illecillewaet Valley – underneath Mt Sir Donald – Glacier National Park, BC

About the sandwich:
Wholegrain triangular bun, hot salami, hummus, Emmental and salad.  Finished it off whilst enjoying a stunning ski tour up the Illecillewaet Valley.  Meditated on the similarities between my sandwich and the majestic Mt Sir Donald.


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Costco end of the loaf on Matier

From: Noah Bloom
Location: Matier Glacier, Duffey Lake Road, BC

About the sandwich:
When you get to Upper Joffre lake, it’s about time for sandwich #1. The end slice of the bread loaf makes for a lucky day. The Costco aged cheddar, rosemary ham, dijon, and crunchy lettuce make for a simple but inspiring alpine sandwich. We went on to summit Mt Taylor on a sunny and blissfully calm day, and then shred down 3700′ vertical in just a few minutes. Sweet ski.

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The “Vantage Ridge Roast Beef”

From: Noah Bloom
Location: Mt Matier, Duffey Lake Road, BC
About the sandwich:

It was already the second Mount Currie Coffee Co sandwich of the day, after an early breakfast burrito throw-down in Pemberton. We took a break at treeline on our skin up to Vantage Ridge for an early lunch, something I’m never opposed to, under views of Mt Matier and Joffre. It must have been magic, but the snow higher up turned to smoke, as we hooted pow laps on Cheque’s in the Mail the rest of the day:

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The “Roast Beef: Cure for the Disease”

Roast Beef, bell pepper, avocado, lettuce, and cholula on sourdough

From: Jonathon Doherty

Location: Blackcomb Peak

About the sandwich:
With the recent bluebird days in BC, climbed Blackcomb Peak with the amigos to eat a delicious Roast Beef, bell pepper, avocado, lettuce, and cholula on sourdough sandwich before descending to shred Disease Ridge.  Nothing beats a delicious sandwich on a mountaintop!

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The “Spring Summitwich”


Homemade asiago cheese bread with ham and fresh Pemberton valley spring greens mix between swiss cheese slices

From: Breanne

Location: Mount Ronayne

About the sandwich:
Homemade asiago cheese bread with ham and fresh Pemberton valley spring greens mix between swiss cheese slices. The swiss cheese makes a perfect boundary between bread and greens to prevent soggy bread syndrome (SBS). Enjoyed beneath the still snow covered summit of Mount Ronayne after a dip in Tenas creek.

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The French Turkey


Turkey, Avocado. Honey Dijon on a French Loaf

From: Jonathan

Location: Mt. Matier, Duffy Lake Area, BC

About the sandwich:
Turkey, avocado, honey Dijon on a french loaf. It tasted simply incredible and gave us the energy needed to make the summit!

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The Rohr Hike

tomato, thickly sliced cucumber, extra fort armstrong cheddar cheese and aged black forrest ham

From: Nick Ryall

Location: Mt. Rhor

About the sandwich:
This sanny is on a french baguette smeared with butter surrounding a perfect home grown tomato, thickly sliced cucumber, extra fort armstrong cheddar cheese and aged black forrest ham which was prepared on site. This sandwich made the hike worth it. We were surrounded by Cayoosh glacier, Mt. Rhor and Marriot Mt. It made the rest of the crew and you jealous…

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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.

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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.

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The “Climbers Reward” ***First international Upload!***

Pesto, pickles, reindeer salami, and slices of goats cheese carefully layered in lettuce to keep the bread dry.

From: P-A

Location: Breiskrednosi – Naeroyfjord, Hordaland, Norway

About the sandwich:
Its always hard making a  sandwich 7 hours before  you’re gonna eat it. Soggy  bread is just such a let-down. I’m a big fan of pickles too so I had to think long and hard about how to layer this baby. Anyhow in short this sandwich has pesto, pickles, reindeer salami, and slices of goats cheese carefully layered in lettuce to keep the bread dry. Norwegians know how to make good rye breads in particular but this bread was a bit average.

I’d already eaten my first sandwich on the climb up but saved this one for the top of the route – and what a sandwich it was!! and the view was ok too to enjoy whilst refueling for the descent.

Proud to be the first international addition to the club of alpine sandwiches!

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The ‘Almost Pork, Almost Alpine’

From: Dara Weiss and Katie Moore

Location: Mont Tremblant Park

About the Sandwich:
Katie and I hiked in Mont Tremblant Park last year and brought Vegetarian Pulled Pork sandwiches to eat at the top of a mountain!!

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“The Fuel Drop”

Wholewheat bread with honey ham, mature cheddar, avocado, tomato, mayo and mustard, S & P.

From: Nina Van Driel

Location: Sproatt…Fuel Drop area

About the sandwich:
well…it’s not the most exciting sandwich, but I had to make my debut of what I hope to be many yummy sarnies enjoyed in many lovely alpine locations. So this one was: Wholewheat bread with honey ham, mature cheddar, avocado, tomato, mayo and mustard, s&p…squished in a pack and enjoyed on a sunny day of sled accessed playtime on an afternoon off. I was famished at the time of consumption so don’t specifically recall taste…I don’t think I even chewed or paused eating apart from to take this shot…but it was good. food is always good, especially in mountains.

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The Rainbow North Face

Turkey and Swiss on Ciabatta. Featuring Lettuce, tomato, mayo and S&P

From: Forrest  Chittick
 
Location: North Face Rainbow

About the sandwich:
This cold cut went down smooth, and was well deserved after a line like that.  The explosion of flavor was not unlike the glorious 3000′ of vertical we had just slashed. The first few bites where a little dry, but after that it was nothing but pure delectability.  All in all, I would give this sandwich a 8/10.  But where else can you get a sandwich at 7:00am right before you jump in a helicopter?  Props Alpine Cafe!

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The First Guest Upload…welcome to the Club


Peanut Butter and Jelly

From: Dee Raffo

Lcation: Top of Wedge Mountain Trail, Whistler, BC

About the sandwich:
It’s the classic peanut butter and jelly sandwich. Great for a bit of a sugar and energy reload. I sometimes do adventure races and even when squashed, these little sandwiches keep my legs going!

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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.

 

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Club Roll travels 5000km

There are few sandwiches that I would make the effort to bring across the country from Montreal to British Columbia just for the sake of the photo. The Club Roll from the Snowdon Delicatessen in Montreal is an exception. This is a sandwich that upped my sandwich game as a child. Simple ingredients, nothing fancy.

Last winter my brother Andrew brought a bunch out to Whistler. I couldn’t get it out into the real backcountry in time so I just got a photo high up on Blackcomb…Spanky’s Ladder was the most ideal place for this shot.

smoke meat, stuffed chicken, turkey, brisket, salami, ordered with swiss cheese and no tongue.

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Reuben Does the Spearhead

 

Classic Reuben: Pastrami, Swiss, Sauerkraut, Thousand Island…on rye.

From: DK

Location: Spearhead Range, Whistler BC

About the Sandwich: I finished off the 2011 ski season with the classic Spearhead ski traverse. Our trip ranged from skiing incredible powder lines with bluebird skies to traveling across crevassed glaciers in complete whiteouts. We had it all…even the blessed Reuben sandwich.

In preparing for the trip I had to think carefully about how to separate the ingredients of the sandwich so that it didn’t sog up.  My hard work planning got the Reuben through the first day and half. I was able to get a great shot of it with most of the Spearhead route behind.

Here is the footage of the Reuben on the Spearhead.

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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…

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Southwest Chicken in Channel Ridge

Escaping the crowds is becoming increasingly harder as the backcountry becomes more accessible to the average user.  A couple of weeks ago I headed past most of the popular Duffy Lake trailheads to Channel Creek. The area is a little more of a drive up from Pemberton but worth it for it’s remoteness and vast amount of skiable terrain. I brought a great sandwich from the Pemberton Valley supermarket and ate it in the middle of a frozen lake before camping out.

 

Southwest Chicken Sandwich: Caribbean Chicken, black olives, sun dried tomatoes, cheddar, and chipotle mayo sandwiched between two pieces of cheddar and bun.

 

 

 

 

 

 

 

 

 

 

 

Photos from the overnight…

P.A. sitting outside our snow shelter enjoying the morning sun.

cooking dinner in the snow cave...pesto gnocci for me.

The Duffy Lake Baldwin map cover shot.

 

 

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The Joffre Giant

Bluebird day touring on Chief Pascal. We skied some couloirs off the summit ridge  Sitting down in the sun on top of the  ski line, looking at Joffre summit, I ate this sandwich.  Awesome.

Turkey, roasted peppers, lettuce, jalapeño havarti, pesto mayo on multi grain bread

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The Mufaletta on Rock n Roll

A couple of weeks ago I set out with my friend PA to find good ski lines around Cayoosh/Marriot Basin area. Avalanche conditions made the day quite interesting requiring careful route selection. We climbed up past Cayoosh Mt. and skied down into Marriot Basin.

We ate  our sandwiches while waiting for a clear break in the sky so we could see our decent line. The sandwich was delicious. The tapanade was strong and took a bit of getting used to but still a great stomach filler to have out there. I bought it at the Mount Currie Coffee Co. in Pemberton…incredible coffee and a great place to pick up a sandwich before a treck.

Rustic Ciabatta Smeared with Kalamata Tapenade and Garlic Aioli. With our all natural Ham, turkey salami, red onions and sliced provolone cheese.

photos from the day…

PA standing on the ridge above Rock n Roll. Cayoosh in the background

Bright blue glacial ice poking out of the snow

Two tracks will suffice for our Leave No Trace ethic

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The “Turkey Tower”

From: DK

Location: Fitzsimmons Range, Whistler BC

About the sandwich: great tour and got some incredible views of the Spearhead and Garibaldi Park. I had some trouble taking this sandwich shot because the longer I waited to get Castle Towers mountain in focus the colder the ingredients got….especially the brie.  It looks like I got the photo just before the last bite.

Roasted turkey, brie and cranberry sauce – grilled.

 

 

 

 

 

 

 

 

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The Dud in Revy

From: DK

Location: Revy backcountry, BC

About the Sandwich: So I was running out of time early in the morning last week and made a poor choice to buy a chicken salad sandwich at Tim Horton’s. The only good move was that I got it on an everything bagel.  The chicken had way too much mayo and tasted a bit funky.  Taking a sandwich like this into the backcountry is not recommended.  The Revelstoke Fingers are in the background.

Chicken salad, with celery, mayo, pepper, and lettuce on an everything bagel

 

 

 

 

 

 

 

 

 

 

 

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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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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.

 

 

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Grilled Veggie and Stud Muffin on Vantage Pk.

The Stud Muffin and the grilled Veggie Panini worked well for me last Spring up in Cerise Creek.  I bought both these sandwiches at the Mount Currie Coffee Co. in Pemberton. Paninis are often a way for restaurants to scurry around fresh bread but I don’t think this is the case with the Coffee Co. They are legit – great grilled sandwiches. Their website  http://mountcurriecoffee.blogspot.com/ has links to weather satellites.

These photos were taken while climbing to the top of Vantage Pk. Excellent skiing on the way down

Stud Muffin: Egg, cheddar, bacon and some spicy sundried tomato aoili. Mount Howard in the background.

Grilled Veggie: Assortment of girlled veggies and feta cheese

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The “Alpine Start”

 

Alpine Start Sandwich

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.

 

 

 

 

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Fissile Focaccia

Excellent day of skiing on Decker Mt. I  split from the group to go to work but I had enough time on my way out to sit down, enjoy the views, and eat the Fissile Focaccia. You can see Fissile Mountain looking up the valley between Whistler and Blackcomb. Awesome ski descents on it.

Grilled Eggplant (still warm), Onions, Peppers, Goat Cheese and Toasted Foccacia. Fissile Peak Background.

Same sandwich but looking up at the Finger Chutes on Decker Mt.

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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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Steep Creek Release

Interesting spring day at Steep Creek in the Duffey. The plan was to do a ridge walk around the area but all solar aspects were sliding, cornices were falling, and the snow was a bit heavy for skiing. Instead we found a high spot to trigger some wet slides and photograph sandwiches.

Chicken Salad, Avocado, Cheddar, Red Onion, Honey Oat Bread

and then an afternoon snack…

Not a sandwich but a great snack wrap with the same view. I made a bean, onion, garlic mix with cheddar cheese and avocado. Looks like one of those cheddar tortillas.

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The “Garibaldi Classic”

Garibaldi Alpine Sandwich

Turkey, smoked Gouda, avocado …not wrapped but wedged between two thick pieces of pita – legit sandwich

From: DK

Location: Black Tusk looking over Garibaldi Lake, near Squamish BC.

About the Sandwich: I had to pick a starter Alpine Sandwich for the blog and thought not too many can beat the view or the ingredients of the Garibaldi Classic. This is one of the first photos of food I have taken in the backcountry and it is truly one of my favorites.

 

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