Name: Bush toasties
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 6 Tbs butter; 2 Tbs flour cake; 1/2 cup milk; salt and freshly ground black pepper; freshly ground black pepper to tatse; 2 Tbs wholegrain mustard; 2 cup gruyère cheese grated; 8 bread sliced white, buttered; 16 fresh sage or basil; 2 biltong thinly sliced; 2 Tbs fresh chillies 573

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Ingredients (11)

6 Tbs	butter
2 Tbs	flour — cake
1/2 cup	milk
	salt and freshly ground black pepper
	freshly ground black pepper — to tatse
2 Tbs	wholegrain mustard
2 cup	gruyère cheese — grated
8	bread — sliced white, buttered
16	fresh sage — or basil
2	biltong — thinly sliced
2 Tbs	fresh chillies — 573

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Method:

Make a thick béchamel sauce (white sauce) by melting 2 tablespoons butter in a little pot. Add the flour and stir. After 2 minutes start adding the milk bit by bit, stirring continuously to prevent lumps from forming. Keep on stirring until the mixture thickens and comes to the boil. Remove from the heat, season and stir half the cheese and all the mustard into the sauce. Set aside.

Divide the rest of the cheese, sage and biltong across the unbuttered sides of four slices of bread. Top with a spoonful or three of white sauce – not too much, otherwise you won’t be able to turn the sandwich. Top with the other slices of bread, buttered sides out.

Heat the rest of the butter and oil in a pan and fry the sandwiches on both sides until golden brown and crisp.

Squeeze some lemon juice over the sandwiches before tucking in, or serve with gherkins and homemade pickled onions.

Recipe reprinted with permission of Go! Magazine
Text by: Aletta Lintvelt Image by: Lee Malan

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