Garlic bread over an open fire + roasted pepper soup
Delicious sandwiches you can enjoy solo or serve with a creamy pepper soup prepared at home. If it's chilly out, it's a good idea to butter your sandwiches at home, since the butter can be hard to spread otherwise. We usually make the sandwiches as needed, sharing the freshly grilled ones while the next batch grills.
Simple outdoor cooking with a pie iron.
Prep at home: mix the butter, cook the soup.
On location: spread and grill the sandwiches.
Gear: campfire pie irons, camping cups, sporks, knife, fire starters, firewood.
Ingredients
Parsley garlic butter
- 100 g butter, room temperature
- 1 large garlic clove
- 1 handful of fresh parsley
- 1 pinch of flake salt
- 8 slices of sourdough bread
- A few slices of aged cheese, optional
- Butter for brushing the iron
Roasted pepper soup
- 500 g grilled peppers
- 1 yellow onion
- 2 garlic cloves
- 400 g crushed tomatoes
- 500 ml water
- 1 vegetable bouillon cube
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon thyme
- Oil
- Salt
Instructions
At home:
Peel and grate the garlic. Finely chop the parsley. Mash them with the butter, add salt and mix. Store in a jar or wrap in wax paper.
Peel and finely chop the onion and garlic, then sauté in a little oil in a saucepan until soft. Drain the peppers, chop broadly, and add to the saucepan. Add crushed tomatoes, water, and the bouillon cube. Bring to a boil and simmer for 10 minutes, blend until smooth with a hand blender, add vinegar, thyme, and season with salt. Pour into a thermos.
Outside:
Spread garlic butter on the top sides of the sandwiches, optionally add cheese on half, and press together to form doubles with the buttered sides inside.
Build a fire. Place the pie iron over the fire and heat it thoroughly on both sides.
Brush both sides of the iron generously with butter, place a double sandwich in and grill for 1-2 minutes on each side, until golden. Check the sandwich now and then so it doesn’t burn. The cooking time depends on how hot the fire is.
Serve the sandwiches with the creamy pepper soup.