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Campfire Sandwich

Campfire sandwich with toasted bread, melted cheddar or Swiss, and grilled marks from a campfire grate. Built with ham and turkey, then grilled 4–5 minutes per side for a hot, gooey melt.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Sandwich components
  • 8 bread
  • 8 deli ham
  • 8 turkey
  • 8 cheese (cheddar or Swiss)
  • 4 tbsp butter, softened
  • 1 mustard Optional
  • 1 mayo Optional

Equipment

  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Butter one side of each bread slice so it browns and seals on the grate. Set the slices aside with the buttered sides facing up as a visual cue.
  2. Optional: spread mustard and/or mayo on the unbuttered side of the bread. Use a light layer so the sandwich grills evenly without sliding.
  3. Build sandwiches with the butter-side out: place bread, add cheese, layer ham and turkey, then add more cheese and finish with bread. Press lightly to help the fillings stay put during grilling.
Campfire grilling
  1. Place sandwiches on a campfire grate over medium heat. Arrange them in a single layer so each one contacts the grate for clear grill marks.
  2. Grill for 4-5 minutes per side until the bread is golden and the cheese melts. Look for toasted edges and a gooey interior at the moment you flip.
  3. Remove from heat, cut in half, and serve hot. Cut right away so you can see the melted cheese stretch in the center.

Notes

Pro tip: keep the heat at true medium so the bread toasts without burning while the cheese fully melts. Store leftovers in the refrigerator up to 2 days; reheat in a skillet or on a grate until warmed through. Freezing is not recommended because bread texture can soften after thawing. For a lighter option, use low-fat deli ham and low-fat cheese while keeping the same grilling times.