Logging Camp Hero Sandwich (Story)

Our first home after we came to the States was in a remote logging camp on Orr Island, forty miles from Wrangell in S.E Alaska. This was before the days of log cabin resorts and comfortable lodging for sports fishermen and hunters. Even now the island is accessible only by ferry.

Dan worked as a choker setter. His job was to drag heavy sixteen foot long 5/8 inch thick braided wire cables all day through mud and tangled brush and slip them around logs for dragging them out of the woods to the beach. Sometimes he would sling as many as half a dozen of these cables over his shoulder at one time.

The logging crew usually left while still dark; around 5:00 am in an open boat powered by outboard motor to the logging site. This was in October. Winter was fast approaching and wind-driven snow flurries with “white caps” (choppy waves) were common during the 45 minute ride each way. Whales spouting and diving nearby was a daily sight - sometimes too close for comfort, with their large tails suddenly appearing not fifty feet from the boat.

A strenuous life like this meant I had to fix him huge lunches. For a 6’ 3”- 205 lbs logger I made sure to pack substantial lunches. One item he enjoyed everyday was the hero sandwich.

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Logging Camp Hero Sandwich (Recipe)

Use meats and cheeses according to personal preference.

Ingredients:

3 tablespoons olive oil
1 teaspoon lemon juice
1 tablespoon vinegar
2 teaspoons dried parsley
½ teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon black pepper
1/3 cup black olives, chopped
1/3 cup mushrooms, chopped

1 pound loaf round, crusty Italian bread
2 slices deli smoked turkey
2 slices deli sliced ham
2 slices deli sliced salami
2 slices mozzarella cheese
2 slices Swiss cheese
2 leaves lettuce
1/3 firm tomato, sliced

Directions:
1. In a medium bowl, combine olive oil, lemon juice and vinegar.
2 Add with parsley, garlic, oregano and pepper.
3. Stir in olives and mushrooms. Set aside.
4. Cut the off top half of the bread and scoop out the inside. Leave a ½”outside wall.
5. Spoon 1/2 the olive mixture into the bottom.
6. Layer meats, cheeses, tomato and lettuce.
7. Pour remaining olive mixture on top, and replace the top half of bread.
8. Wrap securely in plastic wrap, and refrigerate overnight.