RECIPE

1. Build a fire to moderate heat. If the fire is too hot, the bread will toast before the cheese filling has melted; a low and slow cook is ideal.
2. Brush both sides of the sourdough slices with melted butter. Add a layer of mozzarella and cheddar to four slices, then add 2-3 spoons of chakalaka on top. Season with a crack of salt and black pepper and then top with the remaining cheese divided equally across all 4 slices. Top the sandwiches with the remaining slices of buttered sourdough.
3. Place into a sandwich grid and then onto the braai. Cook for about 5-10 minutes on one side, checking intermittently. Flip over when golden and cook the other side. Serve immediately with any remaining chakalaka on the side.