Backpacking, Bike Touring, Car Camping, Day Trip, Picnic
Ingredients
1 loaf ciabatta or other rustic (flattish) bread
1 medium onion, thinly sliced
¼ cup olive oil
1 red bell pepper, roasted (jarred is fine) and sliced
1 6.5-ounce jar marinated artichoke hearts, roughly chopped
2 tablespoons capers
4 slices provolone cheese
Tools
Skillet
Serrated knife
Plastic wrap
Method
Combine 2 tablespoons of the olive oil with the onions in a skillet. Heat over medium-low heat, stirring often, until onions are caramelized.
Cut the ciabatta horizontally in half. Pull out most of the center of the bread and discard or reserve for another use.
Spread the caramelized onions on one half of the loaf. Layer on the roasted red pepper slices, followed by the artichoke hearts, capers, and cheese. Drizzle on the remaining olive oil and top with the other half of bread.
Wrap the sandwich very well in plastic wrap. Ideally, tie the sandwich with a piece of twine to a cutting board and place it in your backpack with something heavy on top of it. Alternatively, you can place the sandwich directly in your backpack without the board- just make sure it’s well packed so it doesn’t lose it’s shape while it is being pressed. When you’re ready to eat, unwrap the sandwich, slice and serve.
