Editorial: Kockums JernverkPublished: 2026-11-06

Campfire grilled cheese sandwich

Name: Campfire grilled cheese sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: International
Ingredients: 4 slices sourdough bread, about 1.5 cm thick; 30 g soft butter; 150 g grated mature cheddar or Västerbotten cheese; 2 tsp Dijon or wholegrain mustard; Freshly ground black pepper

Serves 2 · 20 minutes · Griddle 40x27

Sourdough, mature cheese and a little mustard, cooked slowly on the griddle over the embers. The steel spreads the heat so the bread turns golden while the cheese melts.

A campfire grilled cheese sandwich is sourdough filled with mature cheese, butter and mustard, cooked slowly until the bread is golden and the cheese has melted completely. The secret is to cook over embers rather than flames and keep the heat moderate, so the cheese melts before the bread gets too dark.

Two golden grilled cheese sandwiches with melted cheese, cut in half, on a carbon steel griddle on a fire stand over a campfire

Ingredients

Serves 2

4 slices sourdough bread, about 1.5 cm thick
30 g soft butter
150 g grated mature cheddar or Västerbotten cheese
2 tsp Dijon or wholegrain mustard
Freshly ground black pepper

Method

Light the fire in good time so it can burn down to a bed of embers with only small flames. Set the fire stand over the embers and put the griddle on top.
Butter one side of each slice of bread. Lay two slices butter-side down, spread with mustard, scatter over the cheese and season with pepper. Top with the other two slices, butter-side up.
Check the heat by holding your hand about 10 cm above the cooking surface. If you can keep it there for 4–5 seconds, the heat is right. If it is hotter, rake some embers aside.
Put the sandwiches on the cooking surface and cook slowly for 3–4 minutes, until golden underneath. Press them down lightly with a spatula.
Turn and cook for another 3–4 minutes, until the cheese has melted completely. If the bread is getting too dark before the cheese melts, move the sandwiches to the edge of the griddle for a while.
Cut the sandwiches in half and eat straight away.

Why it works

The griddle puts an even steel surface between the fire and the bread, so it toasts instead of being scorched by the flames. The recessed cooking area holds the butter in place, and the edges stay a little cooler if something needs to wait.

FAQ

What is the best cheese for a grilled cheese sandwich?

A mature, full-flavoured cheese that melts well, such as cheddar, Västerbotten or Gruyère. Mixing in a little mild cheese gives an extra stretchy texture.