Smoky Chilli Beef Mince and Cheese Toasties
Photography by Manja Wachsmuth.
The mince is a little spicy but if you want an extra chilli kick, add slices of jalapeño peppers instead of the pickles.
Serves: 6
INGREDIENTS
8 slices wholegrain sandwich bread
soft butter for spreading
American mustard
Smoky Chilli Beef Mince, recipe below
sliced zucchini pickles, sliced gherkins or jalapeño peppers
2 cups grated sharp cheddar cheese
Smoky Chilli Beef Mince
2 tablespoons olive oil
1 onion, diced
500 grams beef mince
1½ teaspoons each smoked paprika and ground cumin
2 cloves garlic, crushed
1 tablespoon each soy sauce and Worcestershire sauce
1 cup crushed tinned tomatoes
⅓ cup smoky barbecue sauce (I used Culley’s Hickory sauce)
½ teaspoon chilli flakes or a good dash of chilli sauce
1 teaspoon cornflour mixed with 1 tablespoon water
sea salt and ground pepper
METHOD
Spread each slice of bread with butter then turn over and spread the other side with mustard.
Place buttered side down in a toastie machine.
Spoon in the mince then top with the pickles and a pile of cheese. Top with another slice of bread, mustard side down.
Close the machine and cook until golden and crispy. Makes 4 sandwiches
Smoky Chilli Beef Mince
Heat the oil in a large sauté pan, add the onion and cook for 5 minutes.
Add the mince, breaking it up with the back of a wooden spoon and stir until cooked through and there are no lumps of meat. Season generously with salt and pepper.
Add all the remaining ingredients, except cornflour mixture, and bring to the boil then simmer until reduced and thick. Stir in the cornflour mixture and cook for 2 minutes. Cool.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!