Ingredients
Method
- 8 slices bread
- 3 T butter, softened
- 3 T good-quality mayonnaise
- 150 g Woolworths mozzarella slices
- 100 g Boerenkaas, grated
- 70 g Emmenthal or Cheddar, grated For the smoortjie:
- 1 T olive oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 3 T chutney
Method
Ingredients
1. To make the smoortjie, heat the oil in a pan. Add the onion and cook over a low heat until soft and golden. Add the tomatoes and chutney and simmer for 5 minutes.
2. Lay the bread on a board. Mix the butter and mayo and spread onto one side of the bread, then turn over.
3. Layer the cheese and smoortjie on the unbuttered side of the bread, then top with remaining slices to make sandwiches.
4. Place the sandwiches in a hinged braai grid and cook over low coals, turning often. Alternatively, cook in a griddle pan on the stove.
Cook's note: Use any bread you like for this recipe.
Photographs: Sadiqah Assur-ismail
Food Assistants: Claire-ellen Van Rooyen
And Ellen Schwerdtfeger
I’m not sure I understand this: You spread butter mixed with mayo onto one side of the bread (all 8 slices?) then you turn the bread (just 4 slices?) over on the board – effectively gluing it to the board? I suppose you could cover the board with wax wrap or something. The smoortjie is then sandwiched between the two unbuttered faces?
This isn’t very clear… What do you do with the “smoortjie”?
Instruction No 3 in the recipe tells you what to do with the ‘smoortjie’ :)
“Layer the cheese and smoortjie on the unbuttered side of the bread, then top with remaining slices to make sandwiches.”