Skip to content Skip to sidebar Skip to footer
A staple on street corners in Cuba – add a local twist and braai over medium coals.

Less than 30 minutes

Serves 8

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2 onions, sliced 
  • Knob butter 
  • Glug oil
  • ¼ cup (60ml) rum (optional)
  • 16 slices ciabatta
  • ¼ cup (60ml) Dijon mustard
  • 24 slices roast beef
  • 16 slices emmental
  • 4 gherkins, thinly sliced

Method:

  1. Fry onion over a medium heat in melted butter and oil until softened. 
  2. Increase heat and add rum, if using. 
  3. Cook until evaporated. 
  4. Smear half the bread with mustard. 
  5. Top with beef, cheese, gherkins and fried onion. 
  6. Sandwich together with remaining slices. 
  7. Toast over an open fire or in a hot non-stick pan until cheese melts, turning frequently to prevent it from burning. 
  8. Serve immediately.
Print for later

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

You might also like

Magic pantry pudding

Food editor Liezl’s gran knew a thing or two about whipping up pantry-staple puddings – go ahead and try this show stopper.

Coconut pastéis de nata

These custard tarts are a must-make at Easter in any Portuguese home – why not try something new this year?