Braaibroodjie (Grilled Cheese and Chutney Sandwiches)

Preparation

1. Step 1

   Prepare a charcoal or gas grill for two-zone cooking over medium heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners, then decrease one burner to medium and turn off the other. If your grill has three burners, decrease the outer burners to medium and turn off the middle.)

2. Step 2

   Thinly spread butter on one side of each piece of bread. Place half the bread slices butter-side down on a parchment paper-lined baking sheet. Divide the chutney among the four butter-side down slices (1 tablespoon each) and spread evenly. Top with onion, cheese and tomatoes, and season lightly with salt and pepper. Cover with the remaining bread slices, butter side up.

3. Step 3

   Place the assembled sandwiches in a hinged grill-basket, if using, and close. Alternatively, tie each sandwich with bakers’ or kitchen twine like you would ribbon when wrapping a present, and trim any loose ends. This makes it easier to flip with a spatula on the grill.

4. Step 4

   Take the sandwiches and a spatula, if you tied them with twine, to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place over the indirect-heat (unlit) side of the grill. Cover the grill and cook, flipping every 2 to 3 minutes, until the cheese has melted and the bread is toasted. If the cheese is melted before the bread is toasted, transfer the sandwiches to the direct-heat (lit) side of the grill and cook, flipping more frequently, until the bread is golden brown. The whole process will take about 15 minutes total. Transfer to plates, cut off and remove twine if needed, slice in half and serve immediately.