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Campfire Sandwich

Campfire sandwich with toasted grilled marks and melted cheddar or Swiss, built like a classic layered deli melt. Cook it on a campfire grate until the bread turns golden and the cheese flows for a hearty camping lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Campfire sandwich
  • 8 bread
  • 8 deli ham
  • 8 turkey
  • 8 cheese Use cheddar or Swiss slices.
  • 4 tbsp butter Softened.
  • 1 mustard Optional.
  • 1 mayo Optional.

Equipment

  • 1 Dutch oven

Method
 

Prep and build
  1. Butter one side of each bread slice so the outside browns as it grills.
  2. Assemble the sandwiches with the buttered side on the outside: bread, cheese, ham, turkey, cheese, bread.
  3. Optional: spread a thin layer of mustard or mayo on the inside faces before closing the sandwich.
Grill on the campfire grate
  1. Place sandwiches on a campfire grate over medium heat, keeping them spaced so they toast evenly.
  2. Grill for 4-5 minutes per side, until the bread is golden and the cheese is fully melted.
  3. Remove sandwiches from the heat, cut in half, and serve hot.

Notes

Pro tip: keep the heat at true “medium” (you should be able to hold your hand over the grate for about 3–4 seconds) so the bread toasts without burning before the cheese melts. Store leftover sandwiches in the fridge up to 3 days; reheat in a skillet over medium-low until hot and the cheese softens again. Freezing is not recommended because the bread can become soft after thawing. For a lighter swap, use reduced-fat cheese and lean deli turkey/ham.