Campfire sandwiches are fast food for the outdoorsman

Being born with an extra pair of picnic genes has its advantages. For one thing, it makes me a cheap date: Like John Muir, as long as I’m in the middle of the wilderness, even dry biscuits and a tin of water make for a good lunch (although great cheese and a drinkable wine are far better).

For another, because alfresco dining is my preferred mode for entertaining, when the weather’s good I’m inclined to steer guests out onto the deck where, most would agree, less complicated meals occur.

So you can imagine my jealousy when friend and Bend, Oregon-area chef Heather Hogensen texted from Sparks Lake last month: “Hey Jan! We made French dip sandwiches over the fire. So good!”

When I pressed her for details she complied: “I built the sandwiches before we left the house. Steak and Cheddar in Italian rolls and wrapped them in foil. Tossed around the side of the fire until hot. We shared the pot au jus that we warmed on the coals. Easy clean-up too.”

If you haven’t thought about cooking in foil since your Scout days, then its time to revisit this most delectable approach to outdoor cuisine. I call them campfire sandwiches, and it’s a concept we all can embrace. Of course, you don’t even need a campfire.

Charcoal or gas grills are legitimate heat sources, meaning it’s easy to produce Heather’s lake-side dinner in your own backyard.

All you need are some basic guidelines and perhaps a bit of inspiration. I’ll begin with a basic vegetarian-style campfire sandwich and then build from there.

Campfire sandwiches

What you’ll need:

slices of bread
tomatoes
cheese
fresh baby arugula or spinach
fresh basil
mustard (consider a whole grain spicy brown style)
mayonnaise
canola style non-stick cooking spray
heavy duty aluminum foil
hot coals, campfire or gas grill

What to do: Prepare your ingredients by slicing how you would for any normal sandwich. Lay out generous pieces of foil (figure on double layers for each sandwich to discourage burning)

Spray both sides of each bread slice with the cooking spray. Place one slice on foil.

Pile on ingredients in the order you choose, then top with other slice of bread.

Seal your sandwich in the layers of foil.

At this point, if you aren’t cooking right away, you’ll need to refrigerate the sandwiches.

When ready to eat, place the foil-wrapped sandwiches near or in the coals or campfire (gauge how close by how hot the fire is). If using a gas grill, simply place the sandwiches on the grill.

Let them sit for about 5 minutes, then flip. You can peek every now and then until you get the hang of it to make sure the bread isn’t burning.

Sandwich is done when bread is lightly toasted and the contents are warm and the cheese is melted.

More options beyond a vegetarian creation:

Add sliced meats of your choosing. Combinations will add layers of flavor: salami, mortadella, and a smokey ham; or a good quality sliced turkey, smoked brisket, and black forest ham.
How about using slices of homemade meatloaf (store-bought, your recipe, or my recipe below for Turkey and Pork Terrine), or meatballs?
How about bringing together the stunning combination of crisp and smokey bacon, cheddar cheese, and garden-ripened tomatoes, with a slathering of mayo? On a hearty whole-grained bread?
Consider other condiments such as aioli, pesto, flavored catsups or flavored mustards.
Layer on carmelized onions and roasted peppers
How about slices of roasted eggplant?
Slather on the muffuleta garlic olive spread (see recipe below) after composing a basic Italian
Teaser (layers of Italian meats and cheeses and pickled pepperoncini).
If assembling a beef or chicken sandwich, consider adding a layer of my cream cheese mixture which I call San Francisco spread (see recipe below).
Experiment with different breads and rolls.

So I hope you get the idea: build a dynamite sandwich, wrap it in foil, place it in a fiery situation and be amazed at the delectable outcome. Bon appetit!

Muffuleta garlic olive spread

1/2 cup coarsely chopped pimiento-stuffed olives
1/2 cup coarsely chopped pitted black olives
1/4 cup coarsely chopped red onion
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
1/4 cup balsamic vinegar (more to taste)
1 tablespoon minced garlic
2 teaspoons drained and rinsed capers
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon each: salt, freshly ground black pepper
1/3 cup extra virgin olive oil

This is a zesty condiment to use on your campfire sandwiches, particularly when creating what I would call an Italian Teaser (layering such delights as salami, mortadella, several cheeses, onions, tomatoes, and pepperoncini).

Place the olives, onion, parsley, vinegar, garlic, capers, oregano, salt and pepper in a food processor. Pulse the mixture until the ingredients are finely chopped. Add the olive oil and continue processing until the mixture is thoroughly chopped but not pureed. Adjust seasonings, adding additional vinegar if it needs a “zing,” or additional olive oil if the mixture seems too “sharp.” Will keep at room temperature for several hours without suffering in quality, or in the refrigerator for at least one month. Since the olive oil solidifies at low temperatures, remove from the refrigerator at least 30 minutes before serving.

Makes about 2 cups.

San Francisco spread

1/4 pound salami, finely chopped to yield 1 cup
1 cup finely chopped green onions (use all of the white portion, about 2/3 of the green)
24 ounces cream cheese, softened
Good quality crusty French- or Italian-style bread

This would be a wonderful addition to a campfire sandwich incorporating slices of grilled flank steak, sauteed onions, and a smokey provolone cheese.

A food processor will chop the salami and green onion in no time. Just don’t over-process or you’ll wind up with ground salami. Also, process the salami and green onions separately.

Combine the finely chopped salami and finely chopped green onions in a medium bowl with the softened cream cheese. Stir well to evenly distribute the salami and onions. Scrape the mixture into a lightweight container and refrigerate.

Makes about 2 cups.

Turkey and pork terrine

1 large yellow onion, coarsely chopped
3 tablespoons chopped fresh parsley
2 eggs
2 tablespoons milk
2 tablespoons sherry or brandy (or milk)
1 tablespoon Worcestershire sauce
1 clove garlic, coarsely chopped
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 cups fresh bread crumbs
1 pound ground turkey breast
1 pound ground pork

For the campfire sandwich

Slices of a hearty whole grain bread or sourdough
Spicy brown whole grain mustard
Good quality mayonnaise
Chilled slices of the terrine
Sliced tomatoes
Sliced garlic dill pickles
Sliced sweet onions
Sliced cheese (your choice; I prefer havarti or provlone)

Beyond a meatloaf sandwich, this is an excellent candidate for campfire sandwiches. Your food processor makes preparation a snap — and it can be done days in advance.

To prepare the terrine: Place the onion, parsley, eggs, milk, brandy or sherry (or milk), Worcestershire sauce, garlic, salt, and pepper in a food processor and blend for about 10 seconds, stopping once to scrape down the sides of the container. Add the bread crumbs and continue to puree until the mixture is very smooth. Transfer this mixture to a bowl and combine with the ground turkey breast and ground pork.

Pat the mixture into a 9- by 5-inch loaf pan. Cover the pan with foil, then place the pan on a baking sheet (to catch any drips during baking. Bake in a 350 degree oven for about 11/2 hours, or until the juices run clear.

Remove the pan from the oven and let stand for at least 15 minutes, then chill thoroughly for easy slicing and sandwich assembly.

For campfire sandwiches, lay out the bread slices and slather generously with the mustard and mayonnaise. Add slices of the well-chilled terrine, and then pile on the tomatoes, garlic dills, onions, and cheese. Top with second slice of bread (that’s been slathered with the mayonnaise.

Wrap in foil and store in a cooler until you’re ready to heat them at your campfire or alongside a bed of hot coals.

To cook: Place near or in the coals or campfire (gauge how close by how hot the fire is), and let them sit for about 5 minutes, then flip. You can peek every now and then until you get the hang of it to make sure the bread isn’t burning. Sandwich is done when bread is lightly toasted and the contents are warm and the cheese is melted.

Makes 6 to 8 servings.

Roast beef sandwich with smokey cheddar and pickled onion

1 medium red onion, thinly sliced
1/4 cup rice vinegar (or red or white wine vinegar)
2 teaspoons olive oil
1 tablespoon chopped parsley
Pinch of salt and pepper
4 tablespoons mayonnaise
1 tablespoon prepared horseradish
4 sourdough rolls, split partially through
1 pound thinly sliced roast beef

8 to 12 ounces thinly sliced Tillamook Smoked Black Pepper White Cheddar Cheese (If you can’t find it, then substitute another hearty-smokey-cheddary cheese)

Combine the onions in a bowl with the vinegar, olive oil, parsley, salt, and pepper. Set aside for at least to hours to marinate.

In a small bowl, combine the mayonnaise and horseradish; set aside.

Spread the mayonnaise mixture inside the rolls, then add most of thecheese and all of the roast beef. Add the marinated red onions and another layer of cheese. Wrap each sandwich in double layers of heavy-duty aluminum foil (spray the foil with a non-stick cooking spray).

Makes four sandwiches.

Jan Roberts-Dominguez is a Corvallis food writer, artist, and author of “Oregon Hazelnut Country, the Food, the Drink, the Spirit,” and four other cookbooks. Readers can contact her by email at janrd@proaxis.com, or obtain additional recipes and food tips on her blog at www.janrd.com.