Originally Posted by
indyfabz
I once spent 7 weeks touring in Andalucia. One of my favorite things to do was pick up some jamon (the Spanish version of prosciutto), goat cheese and bread in town then stop at a nice spot to make sandwiches.
This exactly fits my thinking. When touring in France many years ago, grabbing a baguette, some brie, perhaps a nice deli meat and some dijon mustard early in the morning to stash in the back pocket of my panniers for later consumption was a standard (and delicious) routine.