Gooey S’mores Campfire Sandwich
Inspired by the idea of savory s’mores from Tamara Miller Davis, and needing to test every recipe, we went a little crazy in the kitchen. This campfire sandwich grew out of an excess of ingredients and a little bit of hunger. Try it over the fire or make it a little fancy for a dinner party. It is perfect on a hot summer day when savory and sweet just hits the spot. Makes one sandwich cut in half or four individual appetizer-sized bites.
Ingredients
- 2 slices sourdough bread (these can also be made on crostini or hearty sourdough crackers)
- 1–2 tablespoons butter or olive oil (only needed if making full-sized sammie)
- 1 tablespoon locally made pepper jelly
- 4 Babybel cheese rounds or 2 thick slices of mozzarella cut in half
- 6 large leaves fresh basil
- 3–4 slices prosciutto
- 4 marshmallows
- Handful salt and pepper potato chips (optional)
Instructions
- Lightly cover both sides of sourdough bread with butter or oil. Lightly toast over campfire or on a stovetop griddle. Remove from heat when just lightly toasted on both sides. Smear one side of one slice with pepper jelly. Set aside jelly side up.
- Toast the mozzarella cheese on a stick over a fire or with a butane torch. This works best if the cheese is very cold. Get a nice char on the cheese and spread it evenly on the bread before it melts completely. On the cheese, spread an even layer of whole or sliced basil leaves. Add prosciutto on top of that.
- Toast the marshmallows the same way.
- When they are nicely browned or slightly charred, place them evenly on the second slice of toast. Add optional potato chips on the marshmallows and put bread slices together.
- Return sandwich to heat to finish toasting the bread and melting the cheese.
- Slice it up as desired, but expect to get messy.
