Families have asked why our campers love sandwich days. Some of their favorites are an open faced fresh tomato and basil sandwich on freshly baked warm ciabatta with feta chunks and olive oil drizzle. We bake the ciabattas only hours before serving and the campers love it. Often we make a variation as a closed faced six foot sandwich served on a board, buffet style with just-grilled warm fresh local veggies such as zucchini, yellow squash, eggplant, roasted peppers and homemade hummus with an extra virgin olive oil drizzle. When we do this sandwich we usually offer our Philly Cheese Steak option on a warm six foot French baguette with freshly roasted beef, grilled fresh onions and peppers, and fresh mozzarella. Nothing, however, beats our hot corned beef and pastrami carving station at Saturday lunch where chefs carve your sandwich to order on fresh marbled rye with a half sour new pickle. Oh yes, sandwich days of summer.
