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Campfire Caprese Grilled Cheese

  • 30 m
  • 30 m
Hilary Meyer
“A twist on a classic grilled cheese, this caprese sandwich adds pesto and tomato for a quick and simple campsite meal.”


    • 1 cup shredded smoked mozzarella cheese
    • 3 tablespoons prepared pesto
    • 4 large slices whole-wheat country bread, cut in half, or 8 small slices
    • 2 tablespoons extra-virgin olive oil
    • 8 thin slices tomato


  • 1 Combine cheese and pesto in a small bowl. Evenly spread the mixture onto half the bread slices. Top with the remaining bread. Brush both sides of each sandwich with oil. Individually wrap in heavy-duty foil.
  • 2 Prepare a campfire and let it burn down to the coals. Add 2 tomato slices to each sandwich and rewrap in the foil. Cook the sandwiches 4 to 6 inches above the coals, pressing down with a spatula and flipping a few times until the cheese is melted and the bread is crisped, 10 to 15 minutes. Open carefully. Serve hot.
  • To make ahead: Prepare through Step 1 and store sandwiches in a refrigerator or cold cooler for up to 1 day before adding tomato and cooking.
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