Fourth of July camping means hot dogs, s'mores and — at my campsite — sandwiches. This time, the surfeit of sandwiches wasn't even my doing, but I'm certainly not complaining.
We spent the weekend car camping (or was it glamping?) at Salt Point State Park with a group of 11 friends and one toddler. We divvied up the meal duties, and on Saturday night, Adam and Libby made delectable pulled pork sandwiches served on outstanding slider rolls with purple cabbage slaw. So picturesque we stuffed ourselves silly.
Sunday morning, since Ann already called dibs on the usual breakfast burritos, Andrew and I took a stab at breakfast sandwiches.
I've been obsessed with whole wheat English muffins lately, and these Oroweat ones were great. However, we couldn't get the charcoal to light in time to sufficiently toast the buns, which was a bummer.
Thankfully, they were still warm enough to be serviceable, and the ratio of American cheese to eggs to skillet-cooked ham was a tasty start to a day of canoeing. I added some strawberry preserves to mine for a salty-sweet 'splosion.
I'd definitely make these again but spend a bit more time trying to start the coals, since they were ready by the time we were done and the last muffins to go on the grill were perfectly toasted.
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