Go Back

Campfire Sandwich

Campfire sandwich with toasted bread, melted cheddar or Swiss, and layered ham and turkey—grilled directly on a campfire grate for classic golden marks. Quick outdoor cooking method yields a melty interior in about 8–10 minutes total.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Sandwiches
  • 8 slices bread
  • 8 slices deli ham
  • 8 slices turkey
  • 8 slices cheese Cheddar or Swiss.
  • 4 tbsp butter Softened.
  • 1 mustard Optional.
  • 1 mayo Optional.

Method
 

Assemble the sandwiches
  1. Butter one side of each bread slice. Keep the buttered sides facing outward so they toast on contact with the grate.
  2. Build sandwiches with the butter-side out: bread, cheese, ham, turkey, cheese, bread. If using, spread mustard and/or mayo on the unbuttered bread sides before closing the sandwiches.
Grill over the campfire
  1. Place sandwiches on a campfire grate over medium heat. Lay them flat so they get even contact for grill marks.
  2. Grill for 4-5 minutes per side until bread is golden and cheese melts. Flip once during grilling to ensure both sides toast evenly.
  3. Remove sandwiches from heat, cut in half, and serve hot. Let the cheese settle for a moment so it pulls together without sliding out.

Notes

For best melt and clean grill marks, keep the sandwiches at steady medium heat—too hot browns the bread before the cheese fully softens. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing isn’t recommended because the bread texture tends to soften after thawing. For a lower-fat option, use reduced-fat cheese and lean deli turkey.