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Campfire Grilled Cheese

Campfire grilled cheese made with bread buttered on the outside and cheese sealed in for a classic melt. Cook on a grill grate over fire (or in a cast iron skillet) until golden brown with a stretchy cheese pull.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Bread and cheese
  • 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 with softened butter, leaving the other side plain. Spread enough that the surface looks glossy and coated.
  2. Place cheese between two slices of bread with the buttered sides on the outside. Press the edges together lightly so the cheese stays contained.
Grill and melt
  1. Set sandwiches on a campfire grill grate or in a cast iron skillet over medium heat. Cook until the bottom turns golden brown and the cheese begins melting, about 4-5 minutes.
  2. Flip the sandwiches carefully and cook for another 4-5 minutes on the second side. Continue until both sides are golden brown and the cheese is fully melted and stretchy.
Serve
  1. Remove the sandwiches from heat, cut each in half, and serve hot immediately. Aim for a cheese pull that stretches between halves.

Notes

For the best melt, keep heat at medium and resist flipping early—golden browning first helps the cheese seal. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet over medium-low until warmed through (cheese may be less stretchy). Freezing is not recommended for peak texture. For a dairy swap, use your preferred vegan cheese slices and plant-based butter for a similar grilled finish.