Fire-grilled Cheese Sand­wich with Toma­toes and Chut­ney

MAKES 4 SAND­WICHES; Photo pg. 47

SAVEUR - - Contents -

To­tal: 25 min.

You won’t find a more au­then­tic braai dish than this,” says butcher Andy Fen­ner, who feeds guests these cheesy sand­wiches when they crack their first beers. Braaibrood­jie trans­lates to “bar­be­cue bread,” and this ver­sion stacks slices with ched­dar, tomato, onions, and chut­ney be­fore grilling. The chut­ney is key: Mrs. Ball’s, an iconic brand in South Africa, is made from dried fruits and vine­gar, but any sweet and sour chut­ney will do.

8 slices white bread 4 Tbsp. (2 oz.) un­salted

but­ter, melted 2 cups grated sharp ched­dar

(8½ oz.) 1 large tomato, thinly sliced ½ white onion, very thinly sliced Salt and pep­per, to taste 3 Tbsp. Mrs. Ball’s brand chut­ney, or an­other sweet and sour chut­ney

1 Pre­pare a grill or grill pan to medium-high heat. Mean­while, brush one side of each bread slice with the melted but­ter.

2 Lay the bread, but­tered side down, on a work sur­face. Di­vide the cheese be­tween 4 slices, then top with 1–2 slices tomato and onion; sea­son lightly with salt and pep­per to taste. Spread the chut­ney over the re­main­ing slices of bread, then place them chut­ney side down atop the sand­wiches.

3 Us­ing a grill bas­ket if de­sired, grill, turn­ing once, un­til the bread is toasted and the cheese is melted, about 3 min­utes per side.

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