Name: Swiss cheese and cherry tomato chutney rolls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 8 fresh bread rolls; 30g butter, softened; 8 coral lettuce leaves; 8 thin slices Swiss cheese; 36.40 gm olive oil; 1 red onion, finely diced; 2 cloves garlic, thinly sliced lengthways; 2 cinnamon sticks; 2 bay leaves; 4 cloves; 1 sprig fresh rosemary; 2 x 250g punnets cherry tomatoes; 90.00 gm brown sugar; 125.00 ml white wine vinegar; salt and freshly ground black pepper

Swiss cheese and cherry tomato chutney rolls

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ingredients:

8 fresh bread rolls
30g butter, softened
8 coral lettuce leaves
8 thin slices Swiss cheese
1 red onion, finely diced
2 cloves garlic, thinly sliced lengthways
2 cinnamon sticks
2 bay leaves
4 cloves
2 x 250g punnets cherry tomatoes
90.00 gm brown sugar
125.00 ml white wine vinegar
salt and freshly ground black pepper

Instructions:

Heat olive oil in a heavy-based saucepan over moderate heat. Cook onion and garlic until soft, about 3 minutes. Add cinnamon, bay leaves, cloves, and rosemary; combine over heat. Mix in cherry tomatoes, sugar, and vinegar. Cook for 10 minutes. Season with salt and pepper. Transfer to a sterilized jar and let cool. Refrigerate for up to 3 days if making ahead.
Split the bread rolls, generously spread with butter. Fill with lettuce and cheese, then secure with string. Wrap each roll individually in plastic wrap, place in a container with an ice brick. Serve with a hearty spoonful of tomato chutney.

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