Freeze dried food probably isn’t at the top of everyone’s gourmet cooking list, but it’s actually pretty decent in a pinch.

Ingredients

• Mountain House Fire-Roasted Vegetable Blend
• Artisan White Bread
• Muenster Cheese (or vegan equivalent)
• Mayo
• Whole Grain Mustard

Method

Boil some water and rehydrate the vegetables according to the instructions. We used the same Snow Peak GigaPower camping stove, that we used in Alaska, mostly because we still had fuel for it and we could cook outside.

Toast the bread (with a toaster if you have one, otherwise just improvise with the above-mentioned stove), and spread the mayo and mustard.

Once the vegetables are fully rehydrated, add them to one piece of bread, top with cheese and the other slice of bread. It’s a sandwich…. not sure I need to explain this in detail, but anyway….