Sandwich

breakfast sandwich

hearty sides, fried chicken sandwiches and burgers—served up fast with flair

fried chicken sandwiches and burgers

wood-fired chicken

fried chicken sandwiches

pre-hike breakfast burrito

Burgers

Fried Chicken Sandwich

Breakfast Burrito

Camp Club Sandwich

montezuma blanco tequila, fresh cucumber juice, lime, agave, chili salt

CUCUMBER MARGARITA

montezuma blanco tequila, lime, agave, salt

CAMP MARGARITA

montezuma blanco tequila, topo chico, lime

RANCH WATER

CUBA LIBRE

MOSCOW MULE

montezuma blanco tequila, grapefruit soda, lime

PALOMA

DAVID'S COOKIES

vanilla bean ice cream, chocolate chip cookies

RUBY JEWEL ICE CREAM SANDWICH

slow-roasted pork shoulder with onion & poblano, pickled red onions, queso fresco, cilantro-lime crema

PORK CARNITAS

slow-roasted chicken with onion & poblano, pickled red onions, queso fresco, cilantro-lime crema

ROTISSERIE CHICKEN

beer battered shrimp, fresh slaw, pickled red onions, cilantro-lime crema

BAJA SHRIMP

vegetables, green onion sour cream, 1 griddled flatbread

SWEET POTATO HUMMUS

CAMP FRIES

CRISPY BRUSSELS SPROUTS

Place the two slices of bread on a clean work surface. Evenly spread 1 tablespoon mayonnaise on one slice and 1 teaspoon mustard on the other slice. If you prefer a toasted sandwich, spread the butter thinly on the outer faces of the bread now.

Prepare bread and spreads

Layer the 3 slices of deli turkey or ham on the slice of bread with the mayonnaise. Place the slice of cheese on top of the meat, centered so it will cover most of the sandwich.

Assemble deli meat and cheese

Place the lettuce leaf on top of the cheese. Add the 2 tomato slices over the lettuce. Sprinkle the 1/4 teaspoon salt and 1/8 teaspoon black pepper evenly over the tomato slices.

Add vegetables and seasoning

Bring the mustard-spread slice of bread on top of the layered side, mustard side down, aligning the edges. Press gently to compact the sandwich.

Close and press

If you buttered the outer sides of the bread and want a toasted sandwich, heat a skillet over medium heat. Place the sandwich in the skillet and cook 2–3 minutes per side, or until golden brown and the cheese softens. Flip carefully with a spatula.

Toast (optional)

Using a sharp knife, cut the sandwich diagonally or down the middle, as preferred. Serve immediately.

Slice and serve

sliced bread (white or whole wheat)

mayonnaise

mustard

deli turkey or ham (sliced)

cheddar or Swiss cheese (sliced)

lettuce leaf

tomato

salt

black pepper

butter (optional, for toasting)

Crack 2 large eggs into a small bowl. Add 1 tablespoon milk or water, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until combined and slightly frothy.

Whisk eggs

Heat a nonstick skillet over medium-low heat. Add 1 teaspoon butter and let it melt, swirling to coat the pan. Pour the beaten eggs into the skillet. Let eggs sit 10–15 seconds, then gently stir with a spatula, pushing cooked edges toward the center. Continue until eggs are mostly set but still moist, about 1–2 minutes total.

Cook eggs

When eggs are nearly set, sprinkle 1 ounce shredded cheddar over the eggs. Fold eggs over the cheese so it melts and forms a compact, slightly thick folded omelet suitable for sandwiching. Remove from heat and keep warm.

Add cheese

Split 1 English muffin (or roll) and spread 1 teaspoon butter on cut sides. Toast in a skillet over medium heat or in a toaster until golden and slightly crisp, about 2–3 minutes in skillet or 2–3 minutes in toaster. If using skillet, toast buttered side down until golden.

Toast and butter bread

If using avocado, slice half a small avocado (about 1/2 cup) and season lightly with a pinch of salt. Slice 2 tomato slices and have 1 teaspoon hot sauce or mustard ready if desired.

Assemble toppings

If adding protein, heat 1 teaspoon olive oil in a small skillet over medium heat. Add 2 slices bacon or turkey bacon and cook until crisp (bacon 6–8 minutes) or until heated through and slightly crisp (turkey bacon 4–6 minutes), flipping once. Drain on paper towel. If not using, skip this step.

Cook bacon or turkey bacon

Place the bottom half of the toasted English muffin on a plate. Add the folded egg and cheese mixture on top. If using cooked bacon or turkey bacon, place it on top of the eggs. Add avocado slices and tomato slices if desired. Drizzle 1 teaspoon hot sauce or smear mustard on the top half of the muffin, then close the sandwich. Press gently to compact.

If you want the cheese more melted or prefer a warm pressed sandwich, return the assembled sandwich to the skillet over low heat, cover with a lid, and heat 30–60 seconds per side until warmed through and cheese is melty.

Cut in half if desired and pack for your hike in a foil wrap or reusable sandwich container to keep it together and slightly warm. Let cool slightly before sealing to avoid steam build-up.

large eggs

milk or water

butter

cheddar cheese, shredded

English muffin (or sturdy roll)

butter (for toasting)

avocado, sliced (optional)

tomato slices (optional)

hot sauce or mustard (optional)

bacon strips or turkey bacon

olive oil

Trim chicken thighs into sandwich-sized pieces (about 4 pieces). In a bowl combine buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Marinate chicken

In a shallow dish whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, paprika, and cayenne. In a second shallow dish beat the egg with 1 tablespoon water.

Prep dredge

Remove chicken from buttermilk, letting excess drip off. Dip each piece first into the egg wash, then press into the flour mixture, coating thoroughly. For extra crunch, double-dip: return to buttermilk briefly and coat again in flour. Place on a wire rack while you heat oil.

Dredge chicken

Pour oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Heat oil

Fry chicken in batches without overcrowding, about 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F. Transfer to a wire rack set over a baking sheet and sprinkle with 1/4 teaspoon finishing salt.

Fry chicken

Butter brioche buns lightly and toast cut side down in a skillet or under broiler until golden (about 1–2 minutes). Mix mayonnaise with a pinch of salt and an extra dash of hot sauce to taste. Spread mayo on both bun halves, top bottom bun with shredded lettuce, place fried chicken on top, add pickles, then crown with top bun.

Toast buns & assemble sandwich sauce

Divide ground beef into four equal portions (about 4 oz each). Gently form into patties slightly wider than buns, creating a shallow dimple in the center of each to reduce doming. Season both sides with salt and pepper and brush or sprinkle a little Worcestershire on each patty.

Form patties

Heat a skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When hot, cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover briefly to melt.

Cook patties

Lightly toast burger buns in the skillet cut side down until golden. Spread ketchup and mustard on the bun bases, place lettuce leaf, then the cheeseburger patty, top with tomato slice and onion rings, and finish with the bun top. Serve immediately.

Toast buns & assemble

If using frozen fries, bake or fry according to package directions. If using hand-cut potatoes, toss 1 lb potato sticks with 1 tbsp olive oil, garlic powder, smoked paprika, and a pinch of salt. Spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp.

Prepare fries

Immediately after cooking, toss fries with grated Parmesan if using and serve with ranch or your preferred dipping sauce.

Finish fries

boneless skinless chicken thighs (trimmed)

buttermilk

hot sauce

all-purpose flour

cornstarch

kosher salt

ground black pepper

garlic powder

paprika

cayenne pepper

neutral oil for frying (vegetable or canola)

brioche buns

pickles, dill or bread-and-butter

shredded lettuce

butter (for toasting buns)

salt (for finishing)

ground beef (80/20)

Worcestershire sauce

cheddar cheese slices

burger buns

onion (sliced into rings)

tomato (sliced)

lettuce leaves

ketchup

vegetable oil (for cooking)

frozen French fries or hand-cut potatoes

garlic powder (for fries)

smoked paprika (for fries)

grated Parmesan (optional)

ranch or dipping sauce

If not already spatchcocked, remove the backbone with kitchen shears and press down to flatten the bird. Pat the chicken dry inside and out with paper towels. Trim excess fat and any loose skin so the bird lies flat.

Prep the chicken

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, smoked paprika, black pepper, kosher salt, and honey until combined.

Make the marinade

Place the spatchcocked chicken in a shallow pan or large zip-top bag. Pour the marinade over the chicken, rubbing it under the skin where possible and all over the surface. Let the chicken marinate for at least 45 minutes at room temperature or up to 4 hours refrigerated. If refrigerated, bring to room temperature for 30–45 minutes before cooking.

Season and rest

Prepare a wood-fired grill or a charcoal grill set up for two zones: a hot direct-heat side and a cooler indirect-heat side. Light 2–3 lbs of lump charcoal and let it ash over until hot (15–20 minutes). Push coals to one side to create the direct zone. Add 1–2 fruitwood chunks to the coals for extra smoke if desired. Aim for a grill grate temperature of about 400°F (200°C) over the direct side and 325–350°F (160–175°C) at the indirect side.

Build a two-zone fire

Place the chicken skin-side down over the hot direct side and sear for 4–6 minutes, watching for flare-ups; rotate for even browning so the skin develops a golden color. After searing, move the chicken to the cooler indirect side, skin-side up, with the legs pointing toward the hotter side to promote even cooking.

Sear and move to indirect

Close the grill lid and cook over indirect heat until the thickest part of the thigh reaches 165°F (74°C). Expect 30–40 minutes depending on grill temperature and chicken size. Monitor grill temperatures, adding a few coals or adjusting vents to keep a stable 325–350°F (160–175°C) near the chicken. Baste once halfway through cooking with a mixture of softened butter and a squeeze of lemon, brushing gently over the skin.

Cook low and slow

If the skin needs extra crisping, move the chicken back to the direct side for 1–3 minutes skin-side down—watch closely to prevent burning—then return to indirect to finish for any remaining time. Confirm final internal temps: thigh 165°F (74°C), breast 160–162°F (71–72°C) (carryover will bring it to safe temp).

Finish with direct heat for crisp skin

Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10–12 minutes to let juices redistribute. Squeeze the reserved lemon half over the chicken and sprinkle with chopped parsley or thyme. Carve into pieces and serve warm.

Rest and serve

whole chicken (about 3–4 lb / 1.4–1.8 kg), backbone removed and spatchcocked

fresh lemon juice

garlic, minced

fresh rosemary, finely chopped

fresh thyme leaves, chopped

smoked paprika

honey

hardwood lump charcoal or seasoned hardwood (oak, apple, hickory)

fruitwood chunks (optional, for smoke)

butter, softened

additional lemon, halved (for basting and serving)

fresh parsley or more thyme, chopped (for garnish)

Trim excess fat from the chicken thighs. If pieces are uneven, place each thigh between plastic wrap and gently pound with a meat mallet to an even thickness of about 3/4 inch so they cook uniformly.

Trim and flatten

In a bowl or large zip-top bag, combine the buttermilk, 1 tsp kosher salt, 1 tsp black pepper, and 1 tbs hot sauce. Add the chicken, ensuring pieces are submerged or well coated. Seal and refrigerate for at least 2 hours and up to 12 hours. (If short on time, 30–45 minutes will still tenderize.)

About 30 minutes before frying, set up a dredge station: In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, 1 tsp kosher salt, and 1 tsp black pepper until evenly combined.

Remove the chicken from the marinade, letting excess drip off. Reserve the marinade bowl for a quick dunk step: transfer 1/4 cup of the marinade to a small bowl for moistening if desired.

Coat each piece of chicken in the seasoned flour, pressing firmly so the flour adheres. For extra-crispy double coating: dip the floured piece into the reserved marinade briefly, then re-coat in the flour mixture, pressing again to create a thick crust. Place coated pieces on a wire rack and let rest for 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1-1/2 inches (roughly 2–3 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float.

Working in batches (do not overcrowd), gently lower the coated chicken into the hot oil. Fry until golden brown and crisp, about 5–7 minutes per side depending on thickness. Turn carefully once halfway through. Maintain oil temperature between 325–350°F (160–175°C) by adjusting heat as needed.

Use a thermometer to confirm internal temperature reaches 165°F (74°C). Transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crisp. If making multiple batches, keep finished pieces warm in a 200°F (95°C) oven while you fry the rest.

Toast buns: Spread butter on cut sides of buns and toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes.

Make spicy mayo: In a small bowl, combine the mayonnaise with 1 tsp hot sauce (adjust to taste). Stir until smooth.

Assemble sandwiches: On the bottom bun, spread a tablespoon of spicy mayo, add a leaf of lettuce (or a small handful of shredded lettuce), place a hot fried chicken thigh on top, add 1–2 pickle slices (and a slice of cheese if using — place cheese on the chicken immediately after frying so it melts), and top with tomato slice if desired. Spread more mayo on the top bun and close the sandwich.

Serve immediately while chicken is hot and crisp.

If using cheese, add a slice to the chicken in the last 30 seconds of frying and briefly tent the pan with foil to help it melt, or place the chicken on a baking sheet and broil for 30–60 seconds. For added heat, drizzle extra hot sauce over the chicken before adding pickles.

boneless skin-on (or skinless) chicken thighs

hot sauce (e.g., Frank's)

kosher salt (for marinade)

freshly ground black pepper (for marinade)

onion powder

 cayenne pepper

kosher salt (for dredge)

freshly ground black pepper (for dredge)

neutral frying oil (vegetable, canola, or peanut)

burger buns (potato or brioche)

hot sauce (for mayo — optional)

dill pickle slices

butter (room temp, for toasting buns)

leaf lettuce (or shredded)

sliced tomato

sliced cheddar or American cheese

Peel (optional) and grate the russet potato on the large holes of a box grater. Place grated potato in a clean kitchen towel and squeeze to remove excess moisture; this helps it crisp when cooking.

Prepare potato

Heat 1 tbsp olive oil in a 10-inch nonstick or cast-iron skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 3–4 minutes until beginning to soften.

Cook veggies

Add the squeezed grated potato to the skillet, breaking up any clumps. Sprinkle 0.5 tsp kosher salt, 0.5 tsp smoked paprika, and 0.25 tsp black pepper. Spread the potato mixture into an even layer and let cook, undisturbed, 4–5 minutes to brown. Stir and continue cooking another 4–6 minutes until potatoes are tender and golden-brown. Transfer to a plate and keep warm.

Cook potatoes

In a medium bowl, crack 6 large eggs. Add 2 tbsp milk, 1 tsp salt, and 1 tsp black pepper. Whisk until combined and slightly frothy.

Wipe the skillet clean, then melt 1 tbsp butter over medium-low heat. Pour in the egg mixture and let sit for 10–15 seconds, then gently stir with a silicone spatula, folding eggs from the edges to the center. Cook slowly until just set but still moist, about 3–4 minutes. Remove from heat.

Return the reserved potatoes to the skillet off heat, add the scrambled eggs and 3 oz cooked chopped sausage or bacon (if using). Gently fold together to combine and warm the protein. Taste and adjust seasoning if needed.

Sandwich

Breakfast Sandwich

Fried Chicken Sandwiches And Burgers

Wood-fired Chicken

Fried Chicken Sandwiches

Pre-hike Breakfast Burrito

Burgers

Fried Chicken Sandwich

Breakfast Burrito

Camp Club Sandwich

Cucumber Margarita

Camp Margarita

Ranch Water

Cuba Libre

Moscow Mule

Paloma

David's Cookies

Ruby Jewel Ice Cream Sandwich

Pork Carnitas

Rotisserie Chicken

Baja Shrimp

Sweet Potato Hummus

Camp Fries

Crispy Brussels Sprouts