Cheddar and Veggie Sandwiches
Skip the soggy PB&J and bring this beauty-plus DIY trail mix-on your next hike.
TOTAL: 10 MIN. SERVES: 2
2 Tbsp Dijon mustard
4 slices whole-grain bread
3 oz extra-sharp Cheddar, sliced
1 large carrot, shaved into ribbons or cut into matchsticks
1/8 small red cabbage, shaved
2 Kosher salt Persian cucumbers, thinly sliced
1. Spread mustard on bread, then on one side, layer Cheddar and carrot, then cabbage. Sprinkle with pinch salt, then top with cucumber and additional slice of bread. Wrap in wax paper, parchment, or reusable sandwich wrap.
GET READY TO ROCK
Take a few steps before packing up the car or lacing up your hiking boots-and you'll be the coolest, calmest camper around.
Scout Your Spot
Book your campground early, especially as parks reach peak popularity. Then do some sleuthing to confirm what amenities are available (think: access to drinking water, bathrooms, food storage, firepits, grills, and more).
Map Out Your Meals
Plan your menus well in advance so you can pack accordingly and waste zero energy carrying food you'll inevitably throw away. (No one wants that!)
Do the Dirty Work
Trimming meat, making snack mixes, and chopping (some) vegetables is much easier to do at home. To avoid cross-contamination, be sure to double (or triple!) wrap any raw meat you're bringing with you.
Ace the Cooler Setup
To achieve the goal of keeping everything under 40°F so you can avoid the "danger zone," aim for a two-to-one ice-to-food ratio. And the day before, keep the cooler out of cars and other hot spots. While in use, a good rule is to limit the number of times you open the lid.
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