By Lea Brink
‘Grilled cheese’ bread out of this world.
You will need:
6 slices white farm bread cut into three-centimetre thick slices
½ cup butter
500g cooked, finely chopped chicken
2 cups grated cheddar cheese
6 chopped fresh figs
2 tablespoons fig jam
4 tablespoons onion marmalade
¼ cup Italian salad sauce
1 teaspoon celery salt
1 teaspoon lemon juice
Preheat the oven to 200°C.
Line an oven plate with baking paper and place in the oven to warm.
Spread the bread slices with butter on the one side. Place the slices on the baking plate with the buttered sides face down and place in the oven for about five to ten minutes.
Mix the fig jam, onion marmalade, Italian salad sauce, celery salt and lemon juice in a small bowl.
Place a generous amount of the chicken on each slice.
Arrange the fresh figs on top of the chicken and add 2 tablespoons of the onion marmalade on top of the figs.
Sprinkle the grated cheese over the sauce.
Place the lids of the bread on top and bake in the oven for a further 10 minutes or until the scones are golden brown and the cheese melted.
This scone is delicious in a lunch box for the next day.