Braised morogo blue cheese toastie
Easy
10 minutes
30 minutes
“I’ve made this sandwich so many times, and it never gets old. The chemistry between the bitterness of the greens and creamy, salty funkiness of the blue cheese is what keeps me captivated. This is a really easy way to get in your greens or use up those leftover vegetables.” – Khanya Mzongwana
Ingredients
Method
- 4 T canola oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 100 g sweet potato leaves (or a large handful)
- 100 g pumpkin leaves (or a large handful)
- amaranth leaves (or a large handful)
- sea salt and freshly ground black pepper, to taste
- 1 cup chicken stock
- 4 slices rye sourdough or white bread
- 200 g Woolworths mature Cheddar cheese, grated
- 100 g Woolworths Italian Gorgonzola
- 50 g butter
Method
Ingredients
1. Heat the oil in a pan. Gently fry the onion and garlic over a medium heat – try not to let the onions caramelise.
2. Add the greens and stir through. Sauté for 5 minutes, then season. Pour in the chicken stock and stir. Simmer for about 10 minutes, or until the stock is almost completely reduced.
3. To assemble the sandwiches, lay 2 slices of bread on a board and add a layer of Cheddar. Crumble over the Gorgonzola and add a spoonful of the morogo. Top with another layer of Cheddar and more Gorgonzola. Top with the remaining
bread.
4. Heat the butter in a pan. Toast the sandwiches in the pan until they’re golden brown and the cheese is melted. Serve hot.
Photographs: Myburgh Du Plessis
Food assistant: Leila-Ann Mokotedi
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