• 2 Onions
• Season with 1 tsp (5 ml) dried or 2 tsp (10 ml) fresh thyme leaves
• Lemon juice and black pepper
• Butter
• 12 Slices of low gi, brown or whole-wheat bread
• Spread 2 tbsp (30 ml) chutney
• 2 Large ripe tomatoes
• Cup (125 ml) grated cheddar or mozzarella cheese

Serving size:  6
Preparation Time: 20 mins

Fry 2 onions halved and thinly sliced, in 2 tsp (10 ml) olive or canola oil in a large frying pan until completely soft. Season with 1 tsp (5 ml) dried or 2 tsp (10 ml) fresh thyme leaves, lemon juice and black pepper. Divide 2 tbsp (30 ml) softened butter between 12 slices of low gi, brown or whole-wheat bread. Spread 2 tbsp (30 ml) chutney on 6 slices of bread. Slice 2 large ripe tomatoes and arrange on the 6 bread slices. Divide onions and ½ cup (125 ml) grated cheddar or mozzarella cheese between the 6 slices and top each with a second bread slice. Place in a closed-hinged braai grid and toast over medium to low coals. Take care that the bread doesn’t burn before the filling starts to heat up and the cheese melts. Serve 1 braaibroodjie per person if this is the only starch for the meal. With more starches, serve only a half.

Recipe by Pharma Dynamics
Cooking from the heart