Chakalaka and Cheddar Braaibroodjies (Grilled Cheese Sandwich)
- Level: Easy
- Yield: 1 sandwich (easily multiplied)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 6
- Cholesterol
- 7
- Sodium
- 712
- Total: 10 min
- Active: 10 min
Ingredients
2 tablespoons mayonnaise
2 slices good-quality sandwich bread
2 thin slices sharp white Cheddar cheese
1/4 cup Chakalaka (Spicy Vegetable Relish), recipe follows, or any relish or chutney of your choice
2 thin slices onion (any type)
Chakalaka (Spicy Vegetable Relish):
2 tablespoons canola oil
1 small red or yellow onion, finely diced
2 garlic cloves, minced
1 jalapeño, stemmed and minced
1 tablespoon minced ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more as needed
1 small red bell pepper, stemmed, seeded, and finely diced
1 small yellow bell pepper, stemmed, seeded, and finely diced
3 large carrots, coarsely grated
1/2 small green cabbage, finely chopped (about 3 cups)
One 28-ounce can crushed tomatoes
2 tablespoons white vinegar or freshly squeezed lemon juice
Directions
- Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with a slice of cheese, then top with the chakalaka and onion. Add another slice of cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top. Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.
Chakalaka (Spicy Vegetable Relish):
- Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.