Cheesy biltong braai toasts with coriander salt

YOU
4 servings Preparation: 15 mins, Cooking: 10 mins By Esther Malan
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Tap for method

Ingredients (8)

8 slices bread — thick, farmstyle
125 ml jam — pricot
150 g cheddar cheese — grated
80 ml biltong — powdered
1 onion — finely chopped
10 g fresh parsley — chopped
30 ml coriander — seeds
15 ml sea salt
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Tap for ingredients

Method:

1. Spread each slice of bread with jam.

2. Filling Mix all the ingredients well and pile onto half the bread slices. Top with the remaining slices and secure with
butcher’s string.

3. Over the coals Braai the sandwiches slowly over low coals until the bread is golden brown, the cheese has melted and the onion is soft. In the oven Preheat the oven to 230 °C.

Arrange the sandwiches on a greased baking sheet and toast for 5 minutes or until they begin to brown. Turn and toast for another 5 minutes.

If the sandwiches brown too quickly,cover with foil and toast until the cheese has melted.

4. Salt Toast the coriander in a dry pan until fragrant. Crush lightly with a mortar and pestle and mix with the salt. 
Sprinkle a little over the sandwiches and serve.

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