This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
1. Butter the bread and spread with pesto.
2. Arrange the Gouda slices on top and add the Cheddar, tomatoes and onions.
3. Season to taste and close.
4. Braai over medium heat and turn frequently until the cheese has melted.
Variations:
Use Roosterbrood, Panini’s, Ciabattas or a French loaf instead of bread and try one of the following variations:
1. Spread with basil pesto and top with LANCEWOOD® Mozzarella, marinated peppers and sliced tomatoes. Season to taste.
2. Spread with sweet chilli sauce and top with grated LANCEWOOD® Mature Cheddar, sliced red onions and chopped coriander.
3. Spread thickly with garlic butter and top with LANCEWOOD® Mature Cheddar and powdered biltong. Sprinkle a few thyme leaves over.
4. Fry 2 large sliced onions in a bit of butter and oil until soft. Add 30 ml sugar and 15 ml wholegrain mustard and stir until caramelised. Season to taste. Add it to the bread and top with grated LANCEWOOD® White Cheddar.
5. Mashed banana, grated LANCEWOOD® Cheddar and bacon.
6. Apricot jam, peanut butter and grated LANCEWOOD® Cheddar.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
