The Zaza Sandwich (with swanky sauce)

The Zaza Sandwich (with swanky sauce)

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I have a sandwich called The Zaza and it’s my partner Zaza’s favourite combination of things between bread. We’re long distance so I once got my chef friend – shoutout Mpho Deane – to make it for her and stick a candle in it when we first started dating. It’s one of the first things Zaza and I ever ate together, on the floor of her apartment, while we exchanged shy smiling glances at one another. That’s my romantic food story, I guess. If this doesn’t strike a universal chord it’s okay, it’s a personal account of what makes food romantic, and how the romance is not necessarily in the food, it’s who you share it with.


  • For the cheese-and-onion soda bread:
  • 500 g cake flour
  • 2 t bicarbonate of soda
  • 2 t salt
  • 80 g Gouda cheese, grated
  • 1 small onion, finely chopped and sauteed
  • 2 cups amasi
  • 15 g mixed seeds
  • For the swanky sauce, mix:
  • 1⁄3 cup mayonnaise
  • 50 g crème fraiche
  • 30 g gherkins, finely chopped
  • 1 red onion, finely chopped
  • Tabasco sauce, to taste
  • 1 T Hot English mustard
  • 10 g Italian parsley, finely chopped
  • For the sandwich:
  • 50 g baby spinach, washed
  • 4 slices gouda
  • 1 red onion, sliced
  • 1 tomato, sliced
  • 1 avocado
  • 2 free-range eggs, fried
  • 160 g bacon, fried
  • chips, for serving

Cooking Instructions


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1. To make the bread, preheat the oven to 200°C. Combine all the dry ingredients. Add the cheese and onion and combine. Add the amasi and stir in until a shaggy dough forms. Grease a 19 x 9 cm loaf tin and place the dough inside and sprinkle with the seeds. Bake the bread for 45 minutes, or until a skewer comes out clean. Allow to cool completely before slicing.

2. To assemble the sandwich, slice two slices of the bread and spread both with the swanky sauce. Add the spinach, a slice of cheese, red onion, tomato, avocado, eggs and bacon. Close the sandwich and slice. Serve with chips and a cute note.

Find more sandwich recipes here. 

Videography: Kevashan Moodley and Barry De Villers
Photograph: Shavan Rahim
Production and recipe: Khanya Mzongwana
Food assistant: Emma Nkunzana

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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