Recently, I had an epiphany. I know, it happens sometimes. I was planning a menu for a weekend I knew would be cold and most likely rainy. For lunch, I wanted to serve a steaming bowl of soup and a hot sandwich, the perfect combo on a cold, rainy day.
I was inspired by my friend Chris over at CJ’s Kitchen who likes to foil wrap sandwiches and warm them in the oven, and they come out warm, gooey, and yummy. But how to do that in camp? And then, in a moment of brilliance, it occurred to me that I could use my 16-inch Dutch oven simply as a warming oven. Sounds simple enough but it was a paradigm shift for my brain, which is usually focused on actually cooking in my Dutch ovens.
For my hot sandwich, I decided to go with a classic ham and Swiss. I have to confess here that I have never been a Swiss cheese fan, but I knew this was a classic pairing so I decided to give it a try and I love it. The Swiss cheese pairs perfectly with the ham. The Dijon, honey, and brown sugar condiment is sweet and tangy. The croissants were soft and buttery. When warmed, the Swiss cheese became soft and gooey.
This is a simple sandwich to make. I premixed my condiment at home and loaded it into a container for the ride to camp. The croissants I found at the store were a little small, somewhere between a slider and a full size croissant, so I picked up enough for everyone to have two if they wanted. I was feeding hungry Scoutmasters after all.
In camp, assembly took a little bit of time, but I had some help from a fellow Scoutmaster so it went pretty fast. We individually wrapped them in foil and loaded them into the preheated 350°F Dutch oven. After 15 minutes, the sandwiches were warmed through and the cheese had melted.
Served with a hot bowl of soup, it was the perfect lunch on a cold, rainy day. The sandwiches were so good, most everyone came back for a second. These were a smash hit and I will definitely do this again.
On a related note, I also used my 16-inch Dutch oven that morning to hot hold pancakes and it worked perfectly. As we pulled the pancakes off the griddle, we loaded them into the warm oven and they were all toasty warm when it came time to eat. I now have a new use for my 16-inch as a warmer and a hot holder!
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
4 croissants split
8 slices Swiss cheese
1 pound deli ham (any flavor you like)
At home before you go or in camp, mix the mustard, honey and brown sugar together. Spread the honey mustard mixture on each side of the four split croissants. Place a slice of Swiss on each half of the croissants. Top the bottom half of each croissant with ham. Place the halves back together and wrap in foil. If you are assembling these at home before you go, place in a cooler for the ride to camp.
When it’s time to heat them, pile them into a Dutch oven and bake at 350°F for 10-15 minutes, using the number of coals appropriate for the size of your Dutch oven.
If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!