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Campfire Grilled Cheese

Campfire grilled cheese with golden, crisp bread and melted cheese that stretches between halves. Cook on a grill grate over fire or in a cast iron skillet for a fast 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: 740
Ingredients Equipment Method Notes

Ingredients
  

Bread and cheese sandwiches
  • 8 bread
  • 8 cheese (American, cheddar, or Swiss)
  • 4 tbsp butter, softened

Equipment

  • 1 cast iron skillet

Method
 

Assemble
  1. Butter one side of each bread slice generously, so the outside browns as it toasts. Visual cue: the buttered sides should look glossy and evenly coated.
  2. Layer cheese between two buttered bread slices with the butter on the outside. Visual cue: the cheese should be fully covered so it melts in the center.
Grill and melt
  1. Place sandwiches on a campfire grate or in a cast iron skillet over medium heat. Visual cue: the surface should be ready to sizzle without burning.
  2. Cook for 4-5 minutes per side, until bread is golden brown and cheese is melted. Visual cue: edges turn crisp and the cheese pulls when you lift a corner.
Serve
  1. Remove from heat, cut each sandwich in half, and serve hot. Visual cue: show the melted cheese stretch between the halves.

Notes

For the best cheese pull, cook until the first side is deeply golden before flipping; if you flip too early, the bread can brown before the center melts. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a skillet over medium-low until warmed through. Freezing isn’t recommended because bread texture can soften after thawing. For a dairy-forward swap, use cheddar or Swiss slices labeled reduced-fat for a lighter profile while keeping the same melt.