Recipe: Ski house sandwich

When we go on ski trips, I do almost everything possible to avoid eating lodge food. It's expensive, you have to wait in long lines, but most of all, it's usually horrible. This sandwich has become a staple for me, and when we ski with a large group of people, I make one large enough to serve a bunch of friends. These sandwiches combine sweet and savory and are resilient enough to survive until lunch time without getting soggy.

Slice a loaf of ciabatta bread length-wise.


Layer the following ingredients:

Cambozola cheese, a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola.


Prosciutto. No need to spring for the expensive kind. I use the Italian brand they have at Trader Joe's


Bosc pear, sliced. Use one that's not too ripe.


Arugula. I buy the bag of prewashed at Trader Joe's—not too bitter and super convenient.


Drizzle with balsamic vinaigrette (see recipe from previous post).

What's great about this is that you make one big sandwich and feed about six people. I wrap individual servings in foil so I can toss them across the table at people at lunchtime.

So what else did we eat on the ski trip?

Saturday lunch: the above sandwiches.

Saturday dinner: Jim and I made spaghetti and meatballs in marinara (Jim on the meat balls using his Aunt Grace's meatball recipe and me on the sauce). YUM. I made a Caesar salad, and Vince brought a cake for dessert.

Sunday lunch: I made the Martha Stewart apricot-and-cheddar chicken melt sandwich recommended by Libby. I grill the chicken at home on our gas grill. I use the same ciabatta bread as the above sandwich and serve it closed rather than open face.


Sunday night I served chicken chili with beans that I made before coming up from the Martha Stewart recipe recommended by Adrienne. I substituted yellow and red peppers for the green bells and used white beans instead of kidneys. Toppings included sour cream, shredded cheese, and cilantro. I teamed this with hot corn bread and salad.



Sunday lunch: Sandwiches of sliced deli turkey, chevre, arugula, fresh red bell peppers, and a kalamata olive tapenade.

That's what we ate.