Braaibroodjie | South African Grilled Cheese with Tomato

Bring the butter to room temperature so it is spreadable. Slice the tomatoes half a centimeter thick and arrange them on a paper towel; press another towel on top to absorb the juice. Slice the onion into the thinnest rings you can, since thick onion will not soften during cooking.

Spread butter on one side of all eight slices; these buttered sides will face outward. Spread chutney on the unbuttered side of four slices, then add half the grated cheddar, the tomato and onion, and a few grinds of black pepper. Add the remaining cheese and close the sandwiches. The cheese should enclose the tomato on both sides so the tomato never touches the bread.

Fit the sandwiches snugly into a lidded barbecue sandwich basket and place it beside the coals over medium heat, not directly above them. Turn it every 2 minutes. The sandwiches are ready when the bread is marked a deep golden brown and cheese begins to ooze from the edges; this takes 12 minutes total. Cut diagonally and serve immediately.