Roosterkoek & Braai Toastie

1. Butter the bread or roosterkoek.

2. Spread with pesto, chutney or apricot jam.

3. Arrange the cheese, tomatoes and onions on top. Season to taste.

4. Brush lightly with oil or melted butter. Close and place in a closed braai grid.

5. Braai over medium heat and turn frequently.

6. The bread or roosterkoek should be golden and the filling melted and heated through.

Variations:
Use Panini, Ciabatta 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. Arrange on the bread and top with grated LANCEWOOD® White Cheddar.

For a sweet twist try one of the following:

1. Mashed banana, grated LANCEWOOD® Cheddar and bacon.

2. Apricot jam, peanut butter and grated LANCEWOOD® Cheddar.