Toasted Cheese, Basil & Tomato Sandwich

Prep Time
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"From one of our national supermarkets free monthly magazine, February 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (316.2 g)
  • Calories 768.8
  • Total Fat - 40 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 48.3 mg
  • Sodium - 1389.2 mg
  • Total Carbohydrate - 66.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 8.8 g
  • Protein - 35.8 g
  • Calcium - 1127.3 mg
  • Iron - 5.2 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.7 mg

Step 1

In a food processor, pulse garlic, salt and chilli flakes until finely chopped and then add basil and parmesan and pulse 10 times and with the food processor running, gradually pour in oil and then season with salt and pepper and cover and set aside.

Step 2

Prepare a barbecue for indirect cooking by heating one burner on high and leaving other burner(s) off (alternatively, preheat oven to 180C)

Step 3

Tear enough bread from the top half of the loaf to leave a 2cm thick slab.

Step 4

Spread basil mixture over each half and top both halves with havarti and then brie.

Step 5

Place bred halves over unlit side of barbecue, close hood and cook for 10 minutes or until cheese is melted and bread is slightly toasty (alternatively cook in oven) and then transfer to a cutting boards.

Step 6

Arrange a single lay of tomatoes over bottom half of bread and sprinkle with salt and pepper and 1 teaspoon of the vinegar and top with remaining tomatoes and vinegar.

Step 7

Cover the top half of bread, cheese side down and press gently.Using a serrated knife cut into 4 pieces and serve immediately.

Step 8

FOR THE LUNCH BOX - Cut uncooked sandwich into portions and pack the tomato and vinegar separately , finish assembly and cook in a sandwich press.

Tips & Variations

No special items needed.