You will need
1 Rustica or French loaf
olive oil
1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
± ¾ cup (180 ml) grated cheddar cheese
2 large ripe tomatoes, sliced
Ina Paarman’s Green Onion Seasoning
1 onion sliced into rounds and separated
toothpicks
Replace Roasted Red Pepper Pesto with Sun-dried Tomato or Basil Pesto.
Method
Slice the bread into diagonal slices and pack out on the work surface. Drizzle and brush with olive oil.
Turn the slices over and spread them generously with the Roasted Red Pepper Pesto.
Dip half the pesto coated sides into grated cheese. Top the cheese with a tomato slice, season with Green Onion Seasoning, and add some onion rings.
Finally top with remaining bread slices, pesto side down.
Secure each sandwich with a toothpick and clamp in a small braai grid.
Toast the sandwiches over the fire on both sides until golden brown.
Replace Roasted Red Pepper Pesto with Sun-dried Tomato or Basil Pesto.
