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¾ cup tomato powder (like Harmony Foods)
2 tsp brown sugar
¼ tsp dill
½ tsp granulated onion
2 tsp chicken bouillon powder
1 stick unsalted butter
4 slices sturdy sourdough bread
1 tsp garlic powder
2 slices provolone cheese
2 slices Swiss cheese
2 slices mozzarella cheese
At Home Combine tomato powder, brown sugar, dill, onion, and bouillon in a baggie.
In Camp Add 1 cup water to a pot. Whisk in tomato mixture with a fork and heat over a medium flame, gradually whisking in another cup water. Bring to a boil, then reduce heat and cook until soup thickens, about 5 minutes. Add about half the butter. Meanwhile, butter each slice of bread generously (use the other half-stick; perfect for staying fueled in cold conditions), then sprinkle with garlic powder. With the butter side out, layer the cheese in the middle to make two sandwiches. Place the sandwiches in a skillet and cook over medium flame, turning once, until the bread is golden brown and cheese melts (about 2 to 3 minutes on each side).