Road Trip Recipes: Sandwiches

What would life be like without sandwiches? The most portable meal-in-one-hand there is - sandwiches and road trips were made for each other!

Sandwich Road Trip Recipes

If you want to avoid the dreaded soggy sandwich, keep the bread and fillings separate, pack a knife for spreading condiments and cutting sandwiches, and assemble them when you’re ready to eat. I do this by spreading a few paper towels on a picnic table and use that as my work surface. Create smaller versions of all condiments using small Tupperware-type containers so you don’t take up all the space in your cooler with condiments.

Of course, some sandwiches are more prone to sogginess than others – a ham and cheese sandwich will be fine, while an egg salad sandwich will be a mess. If you’re not planning to stop to eat (although I highly recommend taking a break and enjoying your meal) you’ll have to choose sandwiches that won’t get as soggy, or simply put up with it.

Enjoy!

Road Trip Recipe: Egg Salad Sandwiches
Makes 6 sandwiches

For Egg Salad:
8 large eggs
½ cup mayonnaise
3 tablespoons finely chopped shallots
2 teaspoons white wine vinegar
Dash paprika
Salt and pepper to taste

For Sandwiches:
Mayonnaise for spreading
12 slices white bread or 6 large croissants, halved
Shredded iceberg or romaine lettuce

Put eggs in a large heavy saucepan and cover by 2 inches with cold water. Bring to a boil, partially covered. Reduce heat to low, cover pan fully, and cook eggs for 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, for 15 minutes.

Drain eggs in colander and run cold water over them for 5 minutes. Peel eggs and chop them. Add rest of salad ingredients and mix well.

To assemble, spread mayo on bread/croissants, put egg salad on one of the slices and top with lettuce. Top with other bread slice/croissant half and cut in half with a knife.

Egg salad will last 4 days in your cooler – just make sure it stays cool with lots of ice!

Road Trip Recipe: Beefeater Sandwiches
Makes 4 sandwiches
8 slices pumpernickel bread
1 lb roast beef, thinly sliced
2 thinly sliced tomatoes
Shredded iceberg or romaine lettuce
Russian dressing (salad dressing) or 1000 Island dressing

Spread dressing on bread slices. Put ¼ lb of roast beef on top of one of the slices, add tomatoes, and finish with the shredded lettuce. Top with the other bread slice and cut in half with a knife.

Freshly sliced roast beef from the deli will last 3 days in your cooler (keep it cool with lots of ice). Pick some up at a grocery store along the way if you’re not sure you can keep your cooler cool enough. The dressing will keep for much longer than your road trip as long as it’s still sealed in its bottle (assuming it wasn’t in a refrigerated section in the store). Once opened, add it to your cooler.

Road Trip Recipe: Ham and Brie Sandwiches with Honey Mustard Dressing
These are good “make ahead” sandwiches as they’re not likely to get soggy.
Makes 4 sandwiches
4 Kaiser Rolls
1 lb thinly sliced Black Forest ham
1 large wedge of brie
5 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons rice wine vinegar

Combine honey, mustard and vinegar in a bowl, whisk, and put in a container in your cooler to bring on your trip. If making the sandwiches at home, just set bowl aside until you’re ready to assemble them. Refrigerate it if not using within a half hour.

Slice Kaiser rolls in half lengthwise, and set out with soft insides facing up. Spread rolls with honey mustard dressing. Top each half with ¼ lb of ham. Slice brie thinly and place slices on top of ham on each sandwich. Top with other half of roll, and cut sandwich in half with a knife.

Road Trip Recipe: Thanks for the Turkey Sandwiches
Makes 4 sandwiches
8 slices white bread (use a sturdy bread – nothing too soft)
1 lb deli turkey, medium sliced
Can cranberry jelly
Mayonnaise for spreading
Shredded iceberg or romaine lettuce

Spread each slice of bread with mayonnaise. Open the cranberry jelly and place it on a cutting surface. Slice thin pieces of the jelly and arrange on each sandwich half (one slice will just have mayo). Top each jelly-coated slice with ¼ lb of the turkey. Add the lettuce and top with the other slice. Cut sandwich in half with a knife.

Road Trip Recipe: Tomato and Mozzarella Focaccia Sandwiches
These are a favorite of mine in the summer when you can get real vine-ripened tomatoes at farmers markets or from your own garden. Make sure focaccia is firm – if it is too crumbly, the sandwiches will fall apart.
Serves 4
4 7” x 7” pieces of plain or onion focaccia bread
6 large ripe (preferably summer vine-ripened) tomatoes, sliced thinly
1 “tube” of fresh mozzarella – usually sealed in plastic in the specialty cheeses area
12-14 fresh basil leaves, shredded
½ cup extra virgin olive oil
4 tablespoons red wine vinegar
Salt and freshly ground pepper

Using a small bowl, whisk oil into vinegar in a steady stream. Add salt and pepper to taste. Set bowl aside or put in a small container for the road. You will not need to refrigerate this dressing – just shake it in its container and it’s ready to go!

Slice focaccia lengthwise into halves. Brush or lightly drizzle each half of focaccia with vinaigrette dressing. Slice fresh mozzarella into thin rounds and arrange on each sandwich half. Top with tomato slices and then add shredded basil – working to make sure all is evenly distributed. Top with other half of sliced focaccia, and cut sandwich in half with a knife.


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