Pie Iron Recipes

Monte Crisco Sandwich

4 thin slice good quality white bread

2 thin sliced deli cooked turkey (about 1 oz. each)

2 thin slice deli smoked ham (about 1 oz. each)

2 slices Swiss Cheese

Batter

1 small egg

Dash salt

2 TB water

1 TB flour

¼ tea. Baking powder

Optional Currant Jelly Sauce

1/3 cup currant jelly

1 TB water

1 TB half-and-half or milk

Barely heat to jelly to thin out. Combine other ingredients until mixed well. Serve as a dip for the sandwich.

Powdered sugar

This makes 2 sandwiches. (Think French toast and a sandwich.) In a small bowl, mix batter ingredients until smooth. Spray each side of the pie iron with a lot of cooking spray. Dip one side of the bread into batter. Place into the sandwich press with the batter side down. Put on 1 slice of each: turkey, ham, and cheese. Dip other slice of bread into batter, one side only. Place on sandwich with the batter side up. Close sandwich press trim excess bread away.

Grill over campfire or grill 5 to 6 inches from heat for 8 -10 minutes, until bread is golden brown and cheese is melted.

If you do not have a campfire you can use your barbeque coals or gas grill.

To serve cut into triangles, sprinkle with powdered sugar, serve sauce on the side. Dip the sandwich into the sauce.

Campfire Pizza Pocket

Softened butter, or margarine

2 slices of thin bread

2-3 TB pizza sauce

1/3 cup shredded Italian Cheese or Mozzarella Cheese

5 slices of Pepperoni

Spread small amount butter on one side of each slice of bread. Place 1 slice, butter side down on the sandwich press / pie iron. Spread 2-3 TB pizza sauce over this slice of bread. Sprinkle with cheese. Top with pepperoni. Top with other bread slice, butter side up. Close press, trim excess bread away.

Grill over campfire or grill 5 to 6 inches from heat for 8 -10 minutes, until bread is golden brown and cheese is melted.

If you do not have a campfire you can use your barbeque coals or gas grill.