Tomato Sandwich Packets for the Grill
"I saw the rave reviews for a simple, delicious tomato sandwich on Zaar, so I thought, well, the great cooks of Zaar might laugh at this one, it's real folksy food, but when we have a braai (barbecue) here in South Africa, we must have these ... This recipe means 1 sandwich per person for 4 people. Lemme warn you: double the recipe!
** Postscript to a reviewer who does not accept zaar-mail: Dear Chef 184530: Do on no account wrap in anything -- grill, open, over coals or under grill."
photo by luvcookn
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 slices white bread
- 6 tablespoons soft butter or 6 tablespoons butter, spread
- 2 large ripe tomatoes
- 1 medium sweet onion
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- salt
- white pepper
- 6 tablespoons olive oil
directions
- Butter each slice on on side.
- Peel the tomatoes, slice off the uneven end on one side, and press out some of the liquid and seeds.
- Peel and slice the onion.
- Cover 4 slices buttered bread with single layers of tomato slices.
- Sprinkle the tomato layer with either the fresh, chopped basil or the dried basil.
- Season with salt and white pepper to taste, but freshly ground black pepper is also fine.
- Cover the tomato layer on each slice with a layer of sliced sweet onion.
- Using the other 4 buttered slices, lay them on top of this filling.
- Using kitchen twine (have scissors handy), make a "parcel" by tying up each sandwich like you would a parcel, so that it will not fall apart on the grill. Do not wrap it in any covering such as foil!
- Then pour the olive oil in a small bowl, and, using a pastry or barbecue sauce brush, brush the parcels on both sides with olive oil. This will help them brown and crisp on the outside.
- Grease your grill grid with non-stick spray or brush with butter. Grill the sandwiches over medium-to-low heat, turning a few times, until golden brown on both sides. (They're really best over medium coals on an outside grill).
- Each person cuts off the twine at the table. With enough grilled meat and these "parcel sandwiches" you don't need much more than a large mixed salad to make a complete meal.
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Reviews
-
My goodness these are good! I'd never have thought of adding onion to a grilled sandwich (always think in terms of cheese) but there were no complaints here. Glad I tried this recipe, and it just goes to show you that there are always new tricks to be learned! -
I made this in the winter so used dried basil, loved the tomatoes and onions! I used whole grain French bread and used my indoor grill. Thanks! Made for the African Fun game.
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I have never had this kind of a sandwich before...yes grilled cheese but these beauties are very full of flavour and so satisfying! As we never eat white bread...I used my homemade wheat/flax bread for these. Unfortunately I had to use dried basil...but will use the fresh next time. DH and I had these for our brunch today. Thank you Zurie for sharing! -
I've made these in the oven twice now, heating it to maximum temp, wrapping the sandwich in foil, and placing it on a hot oven tray. Cooking time was around eight minutes each side. The first time I used dried basil and buttered the bread on the inside only and while nice, it was rather dry. The second time I buttered both sides of the bread and used fresh basil and the result was much better. For anyone wanting to make the sandwich this way I'd recommend not overlapping the foil too much as the bread needs to be in contact with the tray to crisp up properly. Be careful opening the package as the contents will be extremely hot. Very light, and very good!
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Wow, have we Americans been missing a great tradition. This crunchy-outside, creamy-inside sandwich has me hooked. I might be tempted to add a little mozzarella and some olives next time if it wouldn't be breaking any rules.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
