Recipe by Zurie
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.
Top Review by evelyn/athens
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!
- 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
- white pepper
- 6 tablespoons olive oil
Directions See How It's Made
- 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.