BRAAIBROODJIES WITH EMMENTAL TOMATO AND A BASIL PESTO MAYONNAISE

Ingredients

olive oil, for drizzling (optional) a bunch spring onions, chopped 50 ml sun-dried tomatoes in olive oil, finely chopped 200 g Emmental cheese, sliced 2 ripe plum tomatoes, sliced 8 slices sourdough bread 1 tbsp Woolworths basil pesto 100 g mayonnaise

Cooking Instructions

Combine the mayonnaise and basil pesto in a small bowl. Lay out 4 of the sourdough bread slices on a cutting board and spread liberally with the basil mayonnaise mixture. Top with the tomato slices, cheese slices, sun-dried tomato and chopped spring onion. Top with the remaining 4 slices of bread and drizzle with olive oil or the oil of the sun-dried tomatoes. Place the 4 broodjies in a hinged braai grid and place them over low to medium-hot coals, oiled sides down. Cook for a few minutes, drizzle with the olive oil or sun-dried tomato oil and turn the braai grid over. Continue to braai over the coals, turning often, until the cheese has started melt and the broodjies are golden brown on both sides.

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