Green Basil Pesto & Verdi Gringo Braaibroodjie

Ingredients

• 4 slices good-quality white, sourdough or farmhouse bread
• 2 tbsp green basil pesto
• 2 tbsp Verdi Gringo Under Fire Sauce
• 1–2 cooked chicken fillets, sliced
• 1 cup grated mozzarella or cheddar
• 1 tomato, thinly sliced
• ½ red onion, thinly sliced
• Handful fresh rocket or baby spinach
• Butter, for the outside of the bread
• Fresh basil, optional

Method

1. Prepare the filling: If using freshly cooked chicken, grill or braai it until cooked through, rest briefly and slice.
2. Build the broodjies: Spread green basil pesto generously over the inside of each slice of bread. Layer the chicken, tomato, red onion, rocket and plenty of cheese.
3. Add the fire: Drizzle Verdi Gringo Under Fire Sauce over the filling. For even more flavour, mix a little Verdi Gringo directly into the basil pesto before spreading.
4. Close the broodjies and lightly butter the outsides.
5. Braai: Place over medium-low coals and braai slowly for about 3–4 minutes per side, turning carefully, until beautifully golden and crisp and the cheese is completely melted. You can also toast them in a heavy pan.
6. Rest for a minute, slice in half and serve immediately while that cheese is still lekker stretchy.