Serves for 4
Ingredients: 8 slices of sourdough bread, soft butter, 1 red onion, 100 ml red wine vinegar, 100 g sugar, salt, 2 tablespoons basil pesto, 1 cup crème fraîche, 200 g grated mozzarella, 1 tomato, 4 tablespoons fruity chutney
Peel and slice the onion and put it in a pot with red wine vinegar and sugar. Cover and bring to a boil over high heat and cook for about 2 minutes. Then remove the lid from the pot and let the mixture boil down until the onions are caramelized. Remove the pot from the heat and let cool. Mix the basil pesto and crème fraîche. Wash and slice the tomato. Now butter one side of the bread slices. Spread one half of the bread slices additionally on the inside with the chutney, the other half with the crème fraîche mixture. Top half of the bread slices with the tomato slices and caramelized onions and sprinkle with the mozzarella. Place the remaining bread slices on top as a lid and grill the sandwiches over medium heat until the cheese has melted.
Have you acquired a taste for it? Then try the braaibroodjie with mozzarella, tomato tapenade and fresh basil!
Our wine recommendation:
A rosé such as Leopard's Leap Classic Collection Chardonnay Pinot Noir 2021 goes particularly well with this delicious version of Braaibroodjie with a hint of pink thanks to the caramelized red onions. The red fruit notes and fresh, uncomplicated character with nice acidity pair beautifully with the Braaibroodjie ingredients. Or try the fruity and balanced Leopard's Leap Lookout Cape Leopard Mountain Rosé 2022 with grilled sandwiches.