CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-03-12
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- sliced bread (white is best, whole grain can be used)
- margarine (tubs are more convenient)
- left overs for fillings…try 'em all!
- Examples:
- sloppy joe; BBQ beef, pork, or chiken
- spaghetti & sauce
- sliced or shredded cheese
- pizza sauce & pepperoni
- various chopped veggies & mushrooms
- chicken or beef stew
- jambalaya
- chocolate & marshmallows (like s'mores)
- bacon & scrambled eggs
- taco meat & assorted toppings
- ANYTHING GOES
Instructions
Use 2 slices of bread per pie. Spread margarine on one side only of each slice. Place margarine-side down in pie irons.
Fill with any combination of fillings. Be creative & empty the cooler!
Cook in the fire/coals until desired doneness (only a few minutes depending on the heat of the fire).
(At our summer kamp, we invite guests to bring leftovers WITH them! Kampers can share the irons and make their own.)
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