Grilled Cheese Sandwich

Camp tips

• • Try spreading both sides of the bread with mayonnaise , mustard , barbecue sauce , ketchup , and/or aioli.
• • Try layering other ingredients with sliced cheese, such as ham , tomato , shredded cooked pork , salami , etc.
• • If using shredded cheese, try mixing in various ingredients such as diced onion, garlic, leeks, shallots, pickles, crumbled bacon, pepper, thyme, cumin, etc.
• • Kappacasein of Borough Market uses cheddar cheese and sourdough bread, and mixes in onions, leek, and garlic. The bread is sliced ~6–8 mm thick and cooked in a flat sandwich press until the entire surface is crisp.
• • It is common practice at the Ma-Ka-Ja-Wan Scout Reservation in Pearson, WI to substitute a garlic-flavored spread for the butter.
• • You can also make open-faced baked sandwiches; in these, the exposed cheese tends to puff and bubble. If you only heat from above (via radiant heat), you will melt the cheese and leave the bread untoasted or lightly toasted, which may be desired; however, you should generally heat from both sides.
• • To get evenly melted cheese, and avoid burnt bread, cook over low heat on the stove—this gives the cheese time to warm up and melt, rather than scorching the bread before the cheese warms up.
• • Margarine can be used instead of butter, but it is not recommended, as direct heating tends to negatively affect the taste of margarine.
• • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.