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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 sandwichesJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 sandwiches
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 sandwiches
Yield:
4 sandwiches
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupshredded smoked mozzarella cheese3tablespoonsprepared pesto4large slices whole-wheat country bread, cut in half, or 8 small slices2tablespoonsextra-virgin olive oil8thin slicestomato
Cook Mode(Keep screen awake)
Ingredients
1cupshredded smoked mozzarella cheese
3tablespoonsprepared pesto
4large slices whole-wheat country bread, cut in half, or 8 small slices
2tablespoonsextra-virgin olive oil
8thin slicestomato
DirectionsCombine cheese and pesto in a small bowl. Evenly spread the mixture onto half the bread slices. Top with the remaining bread. Brush both sides of each sandwich with oil. Individually wrap in heavy-duty foil.Prepare a campfire and let it burn down to the coals. Add 2 tomato slices to each sandwich and rewrap in the foil. Cook the sandwiches 4 to 6 inches above the coals, pressing down with a spatula and flipping a few times until the cheese is melted and the bread is crisped, 10 to 15 minutes. Open carefully. Serve hot.TipsTo make ahead: Prepare through Step 1 and store sandwiches in a refrigerator or cold cooler for up to 1 day before adding tomato and cooking.
Directions
Combine cheese and pesto in a small bowl. Evenly spread the mixture onto half the bread slices. Top with the remaining bread. Brush both sides of each sandwich with oil. Individually wrap in heavy-duty foil.Prepare a campfire and let it burn down to the coals. Add 2 tomato slices to each sandwich and rewrap in the foil. Cook the sandwiches 4 to 6 inches above the coals, pressing down with a spatula and flipping a few times until the cheese is melted and the bread is crisped, 10 to 15 minutes. Open carefully. Serve hot.TipsTo make ahead: Prepare through Step 1 and store sandwiches in a refrigerator or cold cooler for up to 1 day before adding tomato and cooking.
Combine cheese and pesto in a small bowl. Evenly spread the mixture onto half the bread slices. Top with the remaining bread. Brush both sides of each sandwich with oil. Individually wrap in heavy-duty foil.
Prepare a campfire and let it burn down to the coals. Add 2 tomato slices to each sandwich and rewrap in the foil. Cook the sandwiches 4 to 6 inches above the coals, pressing down with a spatula and flipping a few times until the cheese is melted and the bread is crisped, 10 to 15 minutes. Open carefully. Serve hot.
Tips
To make ahead: Prepare through Step 1 and store sandwiches in a refrigerator or cold cooler for up to 1 day before adding tomato and cooking.
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Nutrition Facts(per serving)272Calories19gFat14gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
