Campside Cooking! What’s so hard about it?…and a grilled cheese sandwich!

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Hello friends and fellow foodies!

Today I’m happy to feature a good friend and admired fellow foodie, Ronald! Or, how he is more frequently known, the “Campside Chef”!

Having been myself a camper and camp counselor, I’ve always been a nature lover and admired of all those how can cook with expertise in the outdoors (I believe it’s an art!)

I hope you enjoy his article and visit his website! Happy Friday!

Campside Cooking!  What’s so hard about it?

By Campside Chef

        When it comes to cooking in the great outdoors I believe many people have a great fear of the unknown.  I don’t mean that you’ll encounter Big Foot, but maybe since the comfort items such as microwaves & convection ovens are not at your finger tips, you are a little hesitant.  The key to success is not to panic, and plan ahead!

         When I’m out in the woods camping, I usually enjoy at least one meal a day that I would consider gourmet.  It adds a little civility to the rugged environment surrounding me.  I create my menu around the equipment I have.  I not only plan the meal, but I also plan on how I will cook the meal.  It makes no sense to plan on making Beef Wellington if I have no way to get the puff pastry to rise.

         I learned through trial & error how to overcome the adversities of an outdoor cooking environment.  Although having the best equipment at your disposal is nice, it can get very expensive.  I thought of ways to mimic ovens & steamers by using tin foil pans & paper clips.  These are easy & cheap for under $5 to construct.  An imagination is your best friend when it comes to adjusting to cooking in the great outdoors.

         Another thing I do is to prepare as much of the food as I can before leaving the house.  More work before the trip means less work & more fun during the trip.  It also means less equipment since most of the prep work is done.  Camping trips are supposed to be about fun, not cooking food all day!  Gourmet doesn’t have to be complex.

         In the end, it’s up to you and your imagination to create the best Campside Cuisine you can.  If you need a little help, you can always check out my site  Remember, relax, plan ahead and use your imagination.  Good luck!

Campside Chef

Here’s an easy recipe that adds something to a classic grilled cheese sandwich!

Grilled Cheese with a Twist!


  • Multigrain bread (sliced)
  • Gruyere cheese (sliced thin)
  • Roma tomatoes (sliced thin)
  • Fresh spinach (stems removed)
  • Black Pepper (coarse grind)
  • Extra virgin olive oil


  • Grill
  • Pastry brush
  • Chef’s knife
  • Cutting board


Spread a little olive on the bread with the pastry brush.  Place a slice of bread oiled side down. Layer on the non-oiled side slice of bread a slice of cheese, a little black pepper, spinach, tomatoes, spinach again, a little black pepper, then another slice of cheese, then the top slice of bread.  Spread a little olive oil on the top of the bread and we are ready to grill it.  Place sandwich on grill on low heat.  Cook on grill for 2-3 minutes until bread has a golden brown color.  Turn sandwich to the other side and repeat.  Enjoy!

Campside Chef

Hope you enjoyed Campside Chef’s article.


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
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