Not your mother’s grilled cheese

There’s something magical about simple, hearty foods when you’re surrounded by nature – every bite just hits different. Level up your camp chef game with the perfect grilled cheese.

This isn’t just your average grilled cheese – it's melty, herbalicious, tangy and just a little bougie (in the best way). And the best part? You can make it right on your camp stove with minimal gear.

What you’ll need

Ingredients:

2 slices of sourdough bread

1-2 tbsp of pesto (store-bought or homemade)

2-3 slices of tomato

At least 2 slices of white cheddar cheese (we like to make it extra cheesy)

Butter (or olive oil)

Optional: 2-3 slices of turkey

Gear:

Camp stove (single or dual burner)

Non-stick skillet or griddle

Spatula

Knife and cutting board

Step-by-step

Heat your camp stove:

Turn on your camp stove at medium heat. Let your skillet warm up while you prep your sandwich.

Assemble the sandwich:

Spread pesto generously on one or both slices of sourdough.
Layer the white cheddar slices on one piece.

Add fresh tomato slices on top of the cheese.

If you’re using turkey, lay it over the tomatoes.

Butter the outside:

Butter (or oil) the outside of both bread slices to get that perfect golden crisp.

Grill it up:

Place the sandwich onto the hot skillet.

Cook for 2-4 minutes per side (depending on crispy you want it), pressing lightly with your spatula.

Flip carefully once the bottom is golden and crispy and the cheese starts to melt.

Let it rest, then slice it up:

Once both sides are crispy and the cheese is gooey, take it off the heat. Let is rest for a minute before slicing – this helps the flavors settle and avoids the inevitable tomato tongue burn!