Grilled cheese is a favorite food of almost every kid, and of a lot of adults too.

Who doesn’t love gooey cheese between two slices of bread, at least those of us who are not lactose intolerant.

Grilled cheese pudgie pies are a really easy meal when camping, but even though American cheese between two slices of buttered and grilled bread is delicious, there are lots of other ways to pump up the flavor.

But before I get too carried away with different variations to try, let’s start with the basic version of good old grilled cheese:

GRILLED CHEESE PUDGIE PIE RECIPE
Butter one side of 2 slices of white bread.
Place one slice in pudgie pie maker/pie iron, butter side down.
Top with 2 American or Velveeta cheese slices.
Cover with second slice of bread, butter side up.
Close pie iron and cook in fire until bread is golden brown and cheese is melted, 1-2 minutes on each side.

When you’re ready for something a little different or are feeling adventurous, try these variations:

- Use Colby, Colby Jack, or Monterey Jack cheese instead of American cheese
- Chop up a few pickled jalapeno slices and sprinkle them over the cheese before grilling for a spicy kick.
- Add fresh tomato slices.
- Use dark rye bread, deli ham, and Swiss cheese for a classic ham and cheese sandwich.
- Deli ham and American cheese is tasty too!
- Have some leftover roast beef from another meal? Roast beef and cheese is delicious!
- Switch up the bread. Try a grilled cheese on pumpernickel or marbled rye.
- Use mayo on the outside of the bread instead of butter.
- Add cooked crumbled bacon.
- Try some avocado slices.
- Sprinkle on a little Worcestershire sauce for a different flavor sensation.
- Crisp apple slices with mozzarella cheese is a great fall variation.
- For a really grownup grilled cheese try sliced pears with blue cheese.