A pie iron is a campfire cooking tool consisting of two cast-iron plates hinged together with long handles. They typically come in two sizes: 4x4 and 8x4 inches (shown).
Open pie iron and lay both sides on a flat surface. Coat the insides with nonstick spray. If necessary, cut bread slices to fit the size of the pie iron. Butter the outside of one bread slice and place butter-side down in pie iron. Spread sauce on top, then sprinkle cheese and add toppings. Butter outside of another bread slice and place on top.
Close pie iron, keeping bread and toppings tightly inside while aligning the two plates. Lock handles together with the metal S-hook. Pick up pie iron by both handles and scope out a spot in the campfire — low down with a mix of embers and flames will provide even heat and toast the bread. Ensure the iron is stable and handles are well outside the fire before stepping away.
Cook time varies. Be prepared to check on the pie’s progress with heat-safe gloves and a pair of tongs at about 5 minutes. The goal is evenly toasted bread on both sides, with steamy melted cheese inside. If the butter and cheese are melted but the pie isn’t toasting, move it to an area with direct flame. If the bread is toasted but cheese isn’t melted, move down to the embers. If only one side is toasted, flip it so the uncooked side is closest to the heat. Just as with grilled cheese on the stove, the second side cooks faster than the first.
Once toasted, carefully remove from fire and place on a heat-safe surface. Unlock the S-hook and slowly open the iron. With tongs, transfer pie to a plate. It’ll be HOT! When using an already-hot pie iron to make another pie, expect the cook time to be less than half of the first pie.
