AuthorJan BouwerA South African-style grilled sandwich loaded with pesto, olive tapenade, melted cheddar, fresh tomatoes, and red onion, toasted to golden perfection over braai coals.
Spread butter ample on one side of the sourdough slices.
Spread basil pesto and olive tapenade on the opposite side of the slices.
Top the inside layers with sliced tomatoes, thinly sliced red onion, and grated cheddar cheese.
Cover with another slice of sourdough bread (butter side facing out) to complete the sandwich.
Grill the sandwiches over hot coals until the bread is golden and toasted, and the cheese melts completely.
Cut into quarters and serve warm.
Ingredients
Directions
Spread butter ample on one side of the sourdough slices.
Spread basil pesto and olive tapenade on the opposite side of the slices.
Top the inside layers with sliced tomatoes, thinly sliced red onion, and grated cheddar cheese.
Cover with another slice of sourdough bread (butter side facing out) to complete the sandwich.
Grill the sandwiches over hot coals until the bread is golden and toasted, and the cheese melts completely.
Cut into quarters and serve warm.
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