Campfire Ham and Swiss Foil-Packet Sliders
Slice a slab of joined dinner rolls in half, layer on deli ham and Swiss cheese, and wrap it tightly in oiled foil. Heat it on a grate over medium coals for 12 to 15 minutes, turning once, until the cheese is melted and the ham is steaming hot. Pull the rolls apart and eat. It takes about 25 minutes total.
This is a lunch you can build in five minutes and forget about. Three ingredients go into one foil packet, and the fire does the rest. The rolls steam soft, the cheese melts into the ham, and you only have a knife and a sheet of foil to clean.
It works for a crowd because one packet makes a dozen sliders. Set it on the grate, go filter water or fill the cooler, and come back to hot sandwiches.
Campfire Ham and Swiss Foil-Packet Sliders
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 2.5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
Gear you'll need
- Heavy-duty aluminum foil
- Serrated knife
- Cutting board
- Long tongs
- Grill grate or fire-ring grate
- Heat-resistant gloves
- Instant-read thermometer (optional)
Steps
-
Burn down coals
Let your fire burn to medium coals with no tall flames. Set a grate 4 to 6 inches above the coals. You should be able to hold your hand over the grate for about 5 seconds.
-
Slice the rolls
Keep the rolls joined in one slab. Use a serrated knife to slice the whole slab in half horizontally, then lift off the top.
-
Layer ham and cheese
Fold the ham slices over the bottom half of the rolls, covering it edge to edge. Lay the Swiss slices over the ham and set the top back on.
-
Oil and wrap
Tear two sheets of heavy-duty foil, each about 3 times the length of the slab. Rub the top sheet with the oil, set the slab in the center, and wrap in both sheets. Fold the seams over twice so no steam escapes.
-
Heat on the grate
Set the packet on the grate for 12 to 15 minutes. Turn it over halfway through. Rotate it if one side sits over hotter coals.
-
Check the middle
Carefully open one corner with tongs and peek in. The cheese should be fully melted and the ham steaming hot. If you have a thermometer, it should read 165°F in the center. If not, rewrap and heat 3 to 5 minutes more.
-
Rest and pull apart
Let the packet sit closed for 2 minutes so the cheese settles. Open it away from your face to avoid steam, then pull the sliders apart and serve.
Trail Notes
Build the slab at home, wrap it in foil, and keep it in the cooler for up to 24 hours. Add 3 to 5 minutes to the cook time since it starts cold.
Keep the ham and cheese at 40°F or below until you build the packet. Don't leave them out in the sun while the fire gets ready. Finish any leftovers within 2 hours, or 1 hour if it's above 90°F outside.
No fire? Set the foil packet in a covered skillet or pot over low heat for 12 to 15 minutes, turning once. Check that the cheese is melted and the ham is hot.
Use an existing fire ring and let the coals burn out and cool completely. Foil can't burn away, so pack it out once it's cool, along with any scraps.
Campers ask
Can you cook ham and cheese sliders in foil over a campfire?
Yes. Wrap the filled rolls in a double layer of foil and heat them on a grate over medium coals for 12 to 15 minutes, turning once.
How do you keep foil-packet sandwiches from burning on the bottom?
Use coals instead of open flame and keep the grate 4 to 6 inches above them. Turn the packet halfway and use two layers of foil, with a little oil on the inside.
Do deli ham sliders need to reach a certain temperature?
Deli ham is already cooked, but heating it until it steams is safest at camp, where it may have sat in a cooler. Aim for 165°F in the center if you have a thermometer.
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