Method

At Home

In a jar, measure out all the jus ingredients. Pack immediately so you don’t forget it. If you’re using bouillon plus water, these can still be put into the jar together with the other ingredients.

At Camp

1. Build a campfire or start your coals for the grill, and get some glowing embers.
2. Place your cast iron skillet on the grate over medium-high heat, and add the oil.
3. Once the oil is hot, add your sliced onions, and grill until softened and beginning to brown, stirring occasionally, about 5 minutes.
4. Add mushrooms and continue to grill until softened and starting to brown as well, another 5 minutes.
5. Add roasted pepper slices and chopped garlic, and cook until heated through, about 2 minutes.
6. Pour the jar of jus over the vegetables, and cook until the liquid has reduced by half.
7. Meanwhile, slice rolls in half, and grill directly on the grate until the inside is toasted. Place a slice of cheese on each while hot to start it melting. Slather other side with desired condiments.
8. Remove the skillet of vegetables from the grate, and pour the liquid into a small bowl for dipping. *If you forgot a bowl, you can always pour it back into the original jar. 
9. Scoop a good helping of the mushroom mixture onto the rolls.
10. Dip each bite into the jus.