The Savoury S’more (S’vore) breaks all the rules and revamps this summer favourite for those who crave bold, salty, umami-packed flavours. Technically, a S’more is just a sandwich roasted over an open flame. But swap out the marshmallow and chocolate for cheese, jam, and savoury toppings, and you’ve got something rustic, smoky – and totally addictive.
So how do you build a S’vore? It’s all about picking a sturdy vessel, a meltable cheese, and the perfect fillings. Let’s break it down:
THE VESSEL
A gooey S’vore needs a smushable base that can handle melty cheese and toppings without crumbling in your hands.
- Keep it OG with a Graham cracker – Their mild sweetness pairs surprisingly well with cheeses like Brie and Mozzarella, especially with a dollop of fig jam or a slice of prosciutto.
- Hard tack crackers – Water crackers, whole-grain varieties, and melba toasts are strong enough to hold their own but neutral enough to let your toppings shine.
- Thin baguette rounds – For a gourmet touch, lightly toast them over the fire before adding your cheese and toppings. Extra crunch, extra flavour.
THE CHEESE
Cheese is the star of the show – but not all cheese is created campfire-friendly.
- Semi-hard cheese melts perfectly, holds its shape, and brings a mild to smoked flavour. Try cheddar (non-aged), provolone, Swiss, Gouda, or Havarti.
- Semi-soft cheese melts faster, so cut thicker slices to avoid overflow. Try Fontina, Emmental, or Gruyere.
- Soft cheese melts instantly – so be ready to assemble the moment it’s off the fire. Brie, Camembert, fresh mozzarella, or feta all bring major melty vibes.
- Pro Tip: Cut your cheese into ¾-inch slices to match the size of your base for even melting. Try smoked, herbed, or peppered varieties to kick it up a notch.
THE FILLING
This is where it gets fun. Follow your heart – and your taste buds.
- Sweet stuff – Fig jam, apricot preserves, tomato jam, honey drizzle, onion chutney, balsamic glaze… even a square of dark chocolate (trust us, it works).
- Pickled stuff – Dill pickles, pickled onions, African peppers – anything tangy and briny brings contrast.
- Veggie stuff – Roasted red peppers, zucchini, eggplant, cherry tomatoes, sun-dried tomatoes, olives, carrots… go wild.
- Meat stuff – Prosciutto, salami, bacon, or any cured meat. You can’t go wrong.
- Other stuff – Olive tapenade, caramelized onions, pesto, capers… the list goes on.
THE METHOD
Timing and technique are everything.
- Lightly warm your cracker or bread over the flame for a crisp edge and a head start on the melt.
- Place your cheese on a roasting stick and hold it over the fire until it’s gooey.
- Assemble quickly: place the cheese on your base, add toppings, and press the other side down.
- Take a bite and revel in the salty, melty, smoky goodness of the savoury s’more.
Whether you’re camping under the stars, grilling in your backyard, or improvising with a broiler indoors, this twist on a campfire classic is guaranteed to impress. It’s savoury, it’s satisfying, and it’s S’more than just a sweet treat.
