My cycling buddy, Mike, AKA T-Bone, sent me this recipe. We've had it on a couple of trips and believe me, it's gooood!
Dinner on the road should be a high point; a celebration of a day's cycling well done. Your evening meal ought to contain the calories you need to replenish your body while providing the variety you crave to recharge your soul.
This dish fills the bill in spades. It's easy and quick to prepare and you can get all the ingredients at the supermarket. Plus, it's inexpensive and a nice change from rice and pasta dishes.
But be aware; the choice of the proper stove is critical. That's because many camp stoves are okay for boiling water but not so hot when it comes to the fine flame adjustment necessary for preparing gourmet meals on the road. The MSR Dragonfly is an excellent choice for toasting the bread to a perfect golden hue and thoroughly melting the cheese to the “oowy goowy” mess that makes this repast so fantastic.
Ingredients: for two sandwiches
½ Red onion
4 slices artisan bread
Large handful mushrooms
4 slices cheese of choice
Slice the onion and mushrooms, sauté in olive oil until just tender, season to taste. Set aside.
Add more olive oil if necessary and heat until just bubbling.
Toast both sides of the bread slices in olive oil. You may have to add oil as the toasting progresses.
Set aside one slice of bread, leave the other in the pan.
Add half of the mushrooms and onions to the slice of bread, add cheese, now top with a second slice of toasted artisan bread.
Turn the sandwich with a spatula to heat from both sides until the cheese melts.
Patience is required, it may take a couple of turns to get the right outside toastyness and the perfect inside goowyness.