8-12 slices white bread
½ cup (125ml) good quality chutney
3 cups (about 300g) Boerenkaas, grated
8-12 PnP pickled onions, thinly sliced
Lay half the bread on a board and spread with chutney. Scatter over cheese and top with a layer of pickled onions. Sandwich with remaining bread.
Toast bread over low coals until cheese has melted, alternatively grill or dry fry in a heavy-based pan.
Cook’s tip: Boerenkaas is a gouda cheese spiked with cumin seeds. Ask for it at your PnP cheese counter.
Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.