|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|
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
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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