Recipes

NOKUTHULA’ S Pilchard Mayo Toasties
lucky star pilchards in sweet chilli sauce
Cooking Time Icon

Cooking Time
15 Minutes

Serves Icon

Serves
2-4

INGREDIENTS

  • Pilchard Mayonnaise:
  • Lucky Star Pilchards in Sweet Chilli Sauce 1 can (400 g)
  • Mayonnaise 1⁄4 cup (4 Tbsp)
  • PILCHARD MAYO TOASTIES
  • Ciabatta or bread of choice 4 slices
  • Butter, softened 4 Tbsp
  • Mozzarella cheese 4 slices
  • Cheddar cheese 4 slices
  • Large gherkins, sliced thinly into ribbons 4

METHOD

  1. PILCHARD MAYO:
  2. Remove only the pilchards from the can and place into a shallow bowl.
  3. *Chef’s Tip: You can debone the pilchards if preferred, although pilchard bones are safe to eat.
  4. Add the mayonnaise to the pilchards and mix well, but gently to keep some nice chunks.
  5. PILCHARD MAYO TOASTIES:
  6. Generously spread both sides of the ciabatta slices with butter, add two slices of cheddar cheese onto the bottom of the two slices of bread, top with the pilchard and mayo mixture, then gherkin slices or ribbons and another two mozzarella cheese slices.
  7. Finish off each sandwich with another slice of ciabatta bread.
  8. Heat a large non-stick pan, placing the sandwiches in the pan for about 3 - 5 minutes a side, or 5 minutes in a sandwich toaster.
  9. When it is crispy and golden on the outside and the cheese has melted on the inside, they are ready.
  10. Serve with a green salad and enjoy!

SHARE RECIPE

other recipes you may like

temp

FALDELA'S Pilchard Bobotie

Faldela’s traditional Pilchard Bobotie with Pilchards in Sweet Chilli Sauce is the perfect family dish for dinner or lunch. Serve with chutney and sambal.

View Recipe
temp

TUNA FISH CAKES 3 WAYS

We are giving you 5 ways to reinvent your fish cakes, from fishcake pitas to fishcake burgers. Try our Tuna Fish Cake recipe and prepare either one using these 7 ingredients.

View Recipe
temp

CHEF FUNI’S Sardines with Mabele

Inspired by his Venda heritage, Chef Funi’s Sardines with Mabele is rich flavour. The Lucky Star Sardines gives it that elevated tang. Best served warm with fried sardines, tomato, onion relish and fried cabbage.

 

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!