Hiking sandwiches

Ingredients:

Chili sandwich

• 2 slices Pullman bread
• 3 tablespoons chili con carne, room temperature
• 2 tbsp. l. grated sharp cheddar
• 1 teaspoon sweet pickled cucumbers, diced
• 1 tsp sweet onion, diced

Cream cheese with berries

• 2 slices Pullman bread
• 2 tablespoons softened cream cheese
• 2 tablespoons berry jam (e.g. blueberry, strawberry, raspberry)

Pepperoni Pizza

• 2 slices Pullman bread
• 2 tbsp. marinara sauce
• 1 tbsp. l. grated mozzarella
• 3 thin slices pepperoni, cut into strips
• 1 pinch of dried oregano

Mac and cheese

• 2 slices Pullman bread
• 3 tbsp leftover mac and cheese
• 1 tbsp. l. grated Fontina or cheddar cheese
• 1 teaspoon crumbled fried bacon, optional

Preparation:

1. To toast sandwiches at home, use a gas stovetop. Place the press over medium-high heat and toast for 2 minutes, turning several times. The heat is more concentrated, so the sandwiches cook faster than over a campfire.

2. Hiking sandwiches

   
   Light a fire with wood and wait until the flames die down and the coals are covered with white ash. Place a grill grate directly over the coals. Place the sandwich presses on the grate to heat up (this will give the sandwich a very crispy crust).
   
   Before placing the sandwich in the press, preheat the press over a flame until it is red-hot.
   
   You will need: a fire, a sandwich press, and bricks wrapped in foil
3. Hiking Sandwich Filling Combinations
   
   Make other sandwiches by adding different leftovers, such as hamburger, shredded fried chicken and chopped green chili, steak and fajita peppers, or ground turkey with cheese, tomato salsa, and black beans.
   
   For breakfast sandwiches, try diced baked potatoes and crumbled chorizo ​​with grated cheddar and scrambled eggs. For round sandwiches, cut out rounds of bread to fit your stomach.
   
   You can also make dessert camp sandwiches with roasted peaches and sweet ricotta, peanut butter and strawberries, sliced ​​apples and caramel sauce, grilled pineapple, bananas, honey, chocolate chips, marshmallows, and crushed graham crackers.
4. Camp sandwiches can be assembled ahead of time and toasted in either square or round presses. Depending on the brand and model of your press, adjust the amount of filling to ensure the sandwiches are filling but not too full (otherwise, the filling will ooze out during the frying process). Fillings can vary, and this is a great way to use up leftover chili, mac 'n' cheese, and other camping staples.
5. Assemble sandwiches with desired fillings, leaving a 1/2-inch border around the edges. Remove the presses from the grill, open them, and spray with cooking spray. Place a sandwich in each press (it will sizzle) and close tightly. Place them on the grill and cook for 1-2 minutes per side. Check for doneness: the sandwiches should be golden brown and crispy on both sides. Depending on how hot your coals are, you can also place the press directly on them, but be careful not to burn the sandwiches. Be sure to use room-temperature ingredients for the filling (not cold ones); otherwise, reduce the heat and cook the sandwiches longer to allow the fillings to warm through.