How To Make: Fire-Roasted Sandwich with Sweet Chilli Dip

Serve up these country-style fire-roasted sandwiches with a sweet chilli dip the next time you fire up the grill or venture into the great outdoors on a camping trip with family and friends.

Nothing beats the subtle smokiness of these fire-roasted sandwiches stacked with melted cheese, tomato, onion and rosemary. If you want to add some extra flair to the occasion or you simply don’t have a folded grill, tie your sandwich together with string!

Place the sandwiches on a medium-hot grill and roast for about 5 to 7 minutes on each side until bread is golden brown and the cheese is completely melted.

It is quite simple to put together these tasty, crunchy fire-roasted sandwiches. All you need is some firm sandwich bread, tomato, onion and cheese (cheddar or smokey cheeses are always a winner). The sweet chilli sauce dip adds a lovely sweet and spicy element to your sandwich offering.

If you still want to make these delicious sandwiches without firing up a grill, just use a grill pan, skillet or the oven. Grease the pan and grill or toast the sandwiches on both sides until cheese is melted.

CHEF’S TIP:

• Make some extra grilled sandwiches to enjoy the next day as a delicious snack!

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Fire-Roasted Sandwich with Sweet Chilli Dip

Fancy a sizzling fire-roasted sandwich bursting with all kinds of delicious flavours to take your summer BBQ to the next level?

Course Side Dish

Cuisine Global

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Melissa Jacobs

Ingredients

• 12 slices of bread
• butter
• 2 cups of grated cheddar cheese
• 1 sliced onion
• 3 sliced tomatoes
• salt and pepper
• fresh rosemary
• sweet chilli dip
• string or crafter's rope

Instructions

• Remove the bread crusts if preferred.
• Butter the bread.
• Place 6 slices of bread with the buttered side face down.
• Divide the grated cheese, tomatoes and onion evenly between the slices of bread.
• Season to taste.
• Tie a string around each sandwich, securing the filling.
• Insert a fresh twig of rosemary in each knot.
• After the meat has been grilled on the barbecue, toast the sandwiches on the grill.
• When toasted to a light brown colour, remove from the coals and cut into wedges.
• Serve with a sweet chilli dip.

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