Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 8 person.

Ingredients

• 8 fresh bread rolls

• 30g butter, softened

• 8 coral lettuce leaves

• 8 thin slices Swiss cheese

Tomato chutney

• 2 tablespoons olive oil

• 1 red onion, finely diced

• 2 cloves garlic, thinly sliced lengthways

• 2 cinnamon sticks

• 2 bay leaves

• 4 cloves

• 1 sprig fresh rosemary

• 2 x 250g punnets cherry tomatoes

• 1/2 cup brown sugar

• 1/2 cup white wine vinegar

• salt and freshly ground black pepper

Method

• Step 1

  To make the tomato chutney, heat the olive oil in a heavy-based saucepan over a moderate heat. Saute the onion and garlic for 3 minutes or until soft. Add the cinnamon, bay leaves, cloves and rosemary; toss over the heat to combine. Stir in the cherry tomatoes, sugar and vinegar. Cook, stirring occasionally, for 10 minutes. Season to taste with salt and pepper. Spoon into a sterilised jar and allow to cool. Refrigerate until required (the chutney can be made up to 3 days in advance).

• Step 2

  To serve, split the bread rolls and spread with a little butter. Fill the rolls with the lettuce and cheese, and tie with string to secure. Wrap in plastic wrap and pack in a plastic container with an ice brick. Serve each roll with a generous spoonful of tomato chutney.