Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 8 person.
Ingredients
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8 fresh bread rolls
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30g butter, softened
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8 coral lettuce leaves
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8 thin slices Swiss cheese
Tomato chutney
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2 tablespoons olive oil
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1 red onion, finely diced
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2 cloves garlic, thinly sliced lengthways
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2 cinnamon sticks
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2 bay leaves
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4 cloves
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1 sprig fresh rosemary
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2 x 250g punnets cherry tomatoes
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1/2 cup brown sugar
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1/2 cup white wine vinegar
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salt and freshly ground black pepper
Method
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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).
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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.