Camp Griddle Brie Melt
Brie and sourdough on a grill grate. The cheese that melts without a fridge does the work.
- calories
- 620
- weight
- 6 oz
- cal / oz
- 103
- protein
- 22 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Nut free
- Foil packet
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Sourdough bread | 2 thick slices | day-old cuts cleaner than fresh |
|---|---|---|
| Brie | 3 oz | rind on, sliced thin so it melts evenly |
| Butter or olive oil | 1 tbsp | oil in a dropper bottle if the cooler is warm |
| Fig jam | 1 tbsp | optional, single-serve packet |
| Salt and pepper | a pinch |
Method
- Slice the brie thin, rind and all. Thick wedges stay cold in the middle while the bread burns.
- Butter or oil the outside of both slices. Build the sandwich with brie and jam inside, then wrap it in foil.
- Set the packet on a grill grate over medium coals, not flames. Four minutes a side.
- Open the foil and give it one minute face-down on the grate if you want a real crust.
- Let it sit thirty seconds before cutting or the cheese runs out.
Brie is the useful part here. It softens at ambient temperature and melts fast, so it forgives a fire you cannot really control. Hard cheeses need sustained heat to flow; brie is most of the way there when it comes out of the cooler.
Foil is the fix for open-fire cooking. It spreads heat, keeps the cheese off the grate, and means cleanup is one crumpled square. Skip the foil and you get scorched bread over cold cheese. The last minute unwrapped is what gets you the crust.
Packing
Bread rides on top of the food box so it does not compress. Brie stays in the cooler, wrapped, until you cook. Pre-cut foil squares at home.
Variations
- French bread cut on a bias works if you want more crust per bite.
- Swap the jam for thin apple slices, which travel fine for a couple of days.
- No grate: two pans, one on top of the other, pressed over a stove burner.
https://lunolife.com/blogs/journal/camp-cuisine-top-3-irresistible-grilled-cheese-recipes-to-make-for-your-next-camping-adventure