As I come up for air from playing Baldur’s Gate III, I’m excited to share this recipe with you finally. From Early Access, I’ve been screenshotting the heck out of this game. Here’s the first out of what I hope will be many more recipes: Camp Supply Sandwiches.
Click here to skip to the recipe for Camp Supply Sandwiches.
A Return to Baldur’s Gate
I’ve been a Baldur’s Gate fan since I first played it on my parents’ iMac — yes, the one with the translucent blue plastic. Geriatric Millennial here, folks! I blame this digital foray into Faerun as my introduction to Dungeons & Dragons — and eventually tabletop RPGs. It’s also why I keep waiting for Star Wars’ Hondo Ohnaka to start talking about his pet miniature giant space hamster.
As for Baldur’s Gate III, I can firmly say it embraces the originals and brings it beautifully into modern gaming. Early Access was only a small taste of what Larian Studios had in store for us. In a world where creativity is rewarded, this game is honestly the most D&D-like video game I have ever played.
A Short Meal for A Long Rest
Speaking of tastes, while there isn’t any cooking in the game, there certainly now is a variety of food! Food replenished hit points like health potions in the game’s first few months of Early Access. Now, all food goes into a “Camp Supply” sack, which enables full hit point and spell slot recovery during long rests.
I whipped up this recipe before trekking out to GenCon based on Baldur’s Gate III‘s pre-release assets — which were not that varied. There’s enough sausage, cheese, and bread across Act 1 to turn the Goblin Camp into a Quizno’s. So with that, I figured a sandwich was an excellent way to start — at least until I move on to Grilled Rothe Ribs and Cormyrian Braised Pork Shoulder.
Pre-release bread consisted of butter buns, white bread, baguettes, and sourdough. I managed to find some sourdough sandwich baguettes, the perfect size for my grill pan. Don’t hate on me, grilling purists! I am not about to go out into a 108°F heat index to cook a sandwich on a “real grill.” I might as well pitch myself into Grimforge’s lava pits!
As for the meat, the game’s Spicy Pork Sausage strongly resembles Spanish dry-cured chorizo. Baldur’s Gate III describes it as “Hard, fatty, and filled with the tangiest spices ground in the port of Baldur’s Gate.” Given the city’s proximity to Amn and the Sword Coast’s mercantile nature, it made sense that those “tangy spices” are likely sweet paprika mixed with vinegar.
Next, I figured we would add some “Waterdhavian Cheese” known for its “robust and sharp flavor.” Waterdeep has been likened to a medieval fantasy version of Toronto — the capital of Ontario and home to Forgotten Realms‘ creator Ed Greenwood. In my research, I discovered that Ontario farmers switched their operations to dairy during the nineteenth century after the wheat midge decimated local crops. With the abundance of milk, “Ontario became known for the quality and craft of its early Cheddars – so much so that Ontario Cheddars were regularly exported to England, the home of Cheddar cheese.”
Was I able to find Canadian Cheddar in my local grocery store? Sadly, no. An English or Vermont White Cheddar will likely give you that particular sharpness that pairs beautifully with Spanish chorizo.
Sure, you could throw some bread and cheese on some grilled bread and call it a day. But unless you’ve got a whole carafe of wine, it’ll likely be an experience that’s hard to swallow. The early release’s lack of condiments did worry me a little. I then found that courgette (zucchini) among our camp supplies. Baldur’s Gate III says it is “especially delicious when slowly baked over a fire and spiced with Amnian herbs.” I decided to brush it with olive oil and throw it on my grill, though. Cooked up, it adds that moisture and creaminess that marries all of our flavors together.
Fresh rosemary and oregano are both common in Spani– I mean, Amnish cuisine, so I scattered them on well . . . everything, really. And if you’re wondering, yes, it IS as delicious as it looks. More so, actually. And the best part? If you can’t scarf down the whole thing in one sitting, it tastes even better the next day.
Sing for Your Supper
If you plan to cook the recipe off the site, then keep scrolling. However, while access to recipes on the blog will always be free, I also have printable PDF recipe cards and thematic cook-along Spotify playlists as rewards for those who choose to support the blog.
The printable recipe card and playlist for Camp Supply Sandwiches inspired by Baldur’s Gate III will be a $2 donor reward on my Ko-Fi page until the next post goes up. After that, only the card will be available in my Ko-Fi shop.
You can instead join my Patreon community at the “Sing for your Supper” level ($1/month) for access to the playlists or the “It’s All in the Cards” level ($5/month) or higher for access to ALL of my blog recipe cards and playlists. To get you started, patrons of all reward tiers receive a welcome gift of my Lord of the Rings recipe cards and playlists from January 2019.
Camp Supply Cuisine
Camp Supply Sandwich
Equipment: Grill or Grill pan with stovetop, pastry brush, and kitchen knife.
- 1/4 cup fresh oregano
- 1/4 cup fresh rosemary
- two, 6 oz. sourdough rolls or baguettes
- 1/4 lb white cheddar, sliced thin
- 1/4 lb dry-cured chorizo or chorizo salami, sliced thin
- 1 zucchini
- garlic powder
- kosher salt
- black pepper
- olive oil
- Finely chop the rosemary and oregano and mix together in a small bowl.
- Slice the bread sub-sandwich style.
- Slice off the ends of the zucchini and then slice lengthwise into 1/2″ planks. Brush both sides with olive oil and season with kosher salt, black pepper, and garlic powder.
- Preheat the grill (5 minutes for charcoal, 15 minutes for gas) or grill pan on the stovetop (approx. 3-5 minutes) and brush the grates with olive oil.
- Grill the zucchini for 3 minutes on each side and transfer to a plate. Sprinkle fresh herbs over the top.
- Brush the grates again with more oil and brush some oil on the bread. Grill the bread on the cut sides for a minute before transferring to your workstation.
- Layer the fillings on the bread, half of the zucchini first, followed by alternating slices of cheese and chorizo, a layer of herbs, zucchini, herbs, meat and cheese, and more herbs.
- Smash and press the sandwich closed, then cut on a bias before serving.