Directions

Onion and Tomato Jam Directions

1. Heat the oil in a large skillet over medium-high heat, then add the onions and cook until translucent, about 4 to 5 minutes.
2. Add the minced garlic and tomato paste and cook until fragrant, stirring frequently, for roughly 2 minutes.
3. Add the tomatoes and rosemary, cooking until the liquid from the tomatoes has reduced, for about 15 to 20 minutes. Set aside.

Peach Chutney Directions

4. Combine the cinnamon, cloves, cumin, fenugreek and cardamom into a spice sachet. Add to a medium pot over medium heat with peaches, water, ginger, garlic, and dried red chili. Cook until the peach is tender, roughly 7 to 10 minutes.
5. Simmer for 20 minutes, stirring frequently. Remove from heat and discard the spice sachet, store in the refrigerator for up to 3 weeks.
6. Add the vinegar, salt, and brown sugar, adding more salt or brown sugar as needed, and bring to a simmer.

Braaibroodjie Sandwich Directions

7. In a medium skillet over medium heat, adding more butter if necessary, sear the sandwiches until the cheese is melted and the bread is golden brown on both sides, roughly 4 to 5 minutes per side. Remove from heat. Serve sliced in half with your choice of side.
8. Place another slice of Gruyere on top of the mixtures, and top with another slice of bread, butter side up. Repeat with the remaining ingredients.
9. Place one slice of Gruyere cheese on the unbuttered side of one slice of bread, then spread 1½ tablespoons of onion and tomato jam and 2 teaspoons of peach chutney on top the slice of cheese.
10. To assemble each sandwich, butter one side of each slice of bread.