Sandwich Series: This is THE Road Trip Sandwich

Buckle up, friends! Today, we’re kicking off our summer adventures with the best road trip snacks: a mouthwatering sandwich that’ll have you craving miles of open road.  What’s a road trip without snacks?  A boring commute. Get ready to channel your inner wanderlust with this spicy sweet sandwich that perfectly combines comfort and excitement.

The cab of Will’s truck is the size of a living room. Every time I climb into the passenger seat, having packed the trailer, hitched the trailer to the truck, and helped Will tighten all the very important clamp dingle-boppers, I think it’s time to kick back and relax and let Will drive but NO, friends – it’s time to co-pilot.

I take my co-pilot duties very seriously.  As seriously as Will takes driving a truck with a 30 foot (I’m probably getting that wrong) trailer behind it.  I put drink options in the cup holders.  There’s coffee, sparkling water, oh you want something with a little sweetness? I’ve got that too! There’s snacks, too. What do you want? Something crunchy salty? Something healthy or nah? Dip? I’ve got dip!

I also have the destination pulled up on my phone because navigation is important.  Not making a mistake and having to back up with a trailer is high-key important so EYES UP AND ON IT.  Admittedly, I’ve flubbed my navigation duties a time of two.  But to be fair,  I don’t know where I am either!

Also important, picking the correct gas station with big bays, cheap diesel fuel, and clean restrooms.  How am I supposed to osmosis this information on a road trip? I don’t know but as co-pilot, I’ll figure it out.

Playlists? On lock. Got ’em. Dateline podcasts?  Downloaded. Ready.

All of this is to say, I don’t sleep on road trips.  There’s work to be done and car snacks to be enjoyed.  This has been my favorite sandwich ever since I saw @grilledcheesesocial take it to the beach. I’ve been hooked on this combo ever since.

This recipe is one from my latest actual child, Camp Joy – your summer zine. 

Camp Joy is a summer love letter to you, from me, and the Texas sun.  You’ll find more car snacks and camp recipes (even if “camping” is just eating toasted marshmallows over the stove) in the zine, which you should absolutely hold tight as your summer inspo (also… free shipping, babes so what are you waiting for?).

This sandwich is one of the best road trip snacks.  Here are the ingredients you’ll need to bring it together:

•  sandwich rolls, large or small

•  thin sliced rotisserie chicken or turkey

•  thin sliced smoked gouda

•  mild pepper jelly

•  candied jalapeños (these are my favorite)

•  pickled banana peppers

•  Duke’s mayonnaise

•  shredded romaine lettuce

When it comes to a sandwiches, we measure with our hearts.  We measure in generous smears and piles of meat and cheese, mmmkay?

I think this particular Car Sandwich is best on a 6-inch long sandwich roll.  Slice down the center and gently peel the little loaf apart, keeping the back seam in tact if you can.  Scoop out of some the insides which is totally optional but a great idea because it creates a cozy space for sandwich filling.

Smear one side of the bread with Duke’s mayonnaise and the other side with mild (or heck, spicy if you prefer) pepper jelly.  If you think you can skip the pepper jelly, please don’t – that hint of sweetness and spice totally makes this sandwich and I promise it’s so good you’ll run through the whole jar making this sandwich over and over.

Top one side of bread with thin sliced rotisserie chicken and the other with sliced smoked gouda.  Top with candied jalapeños and sliced pickled banana peppers to your heart’s content.

Again, we measure with our hearts and deal with the consequences later.

Lastly, we’ll add a little something green for crunch and good measure. Spinach is a great option here.  Shredded iceberg lettuce is juicy and fresh.  I chose romaine lettuce which feel a bit more substantial than iceberg but still has a nice crunch.

Gently press each sandwich sandwich together and wrap, on the diagonal, in a piece of waxed paper or this fancy deli paper wrap.  I secure the sandwiches with a rubber band and sit them side by side in a sealed freezer bag to store in the car cooler.

Every good car sandwich also needs car crunchies like pretzel or crackers.  I always opt for potato chips because I love that hit of salt.  I also stock string cheese, veggies, and apple slices in the car cooler because I’m ridiculous.  This cereal based snack with Chex Mix and Doritos is also a very good idea.

For a sweet treat, you might consider these Oatmeal Everything Cookies or 4-Ingredient Peanut Butter Cookies. And if you’re thinking I’m bringing too much food in the car, please understand this is just who I am as a person. I should also tell you now that this is the trail mix I always have in my purse (nuts, protein, chocolate – a little sweet and salty).  So there’s food in my purse, too.

However you pair it, this sandwich is ELITE!  Pack it for your next road trip, picnic, or lunch moment on your back porch.  And, of course, pick up your copy of Camp Joy for more new summer recipe inspiration! Ok love you bye!

Sandwich Series: This is THE Road Trip Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Joy the Baker
• Prep Time: 10 minutes
• Cook Time: no cook time
• Total Time: 10 minutes
• Yield: 2 big sandwiches 1x
• Category: lunch, sandwich
• Method: camp cooking

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Ingredients

Scale 1x2x3x

You’ll need:

• 2 sandwich rolls
• Pepper jelly
• Mayonnaise
• Sliced oven roasted chicken or turkey
• Smoked gouda
• Chopped romaine lettuce
• Candied jalapeños
• Pickled banana peppers
• Parchment or waxed paper to wrap the sandwich
• A few rubber bands

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Instructions

1. Slice sandwich rolls in half horizontally, leaving the seam across the back of the roll intact if possible.  Pull out some of the center of the rolls, making more room for filling but keeping the crust intact.
2. Spread pepper jelly on one side of each sandwich and mayo on the other side of each sandwich.  Layer meat on one side of each roll and cheese on the other side of each roll.  Be generous – add more than you think!
3. Pile candied jalapeños and banana peppers on top of the  meat and chopped romaine on top of the cheese.  Again – be generous!
4. Smash each sandwich roll together and roll tightly in parchment or waxed paper.  I secure mine with rubber bands to keep everything right and tight.  Refrigerate until you’re ready to pack the car snack cooler.  Enjoy chilled, in the car, on the road.

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