Method

Heat a splash of oil in a frying pan over medium to low heat. Add the bacon bits and fry – the trick to getting super crispy bits is to go slow. Once the fat has rendered out and the bits are golden brown, drain on a sheet of kitchen towel. Keep the rendered bacon fat to one side. Once the bacon bits have cooled, use a large knife and chop into a semi-fine crumble.

Grate the four cheeses seperately and set aside.

Met the butter in a microwave, add the rendered bacon fat and stir to combine.

Slice eight slices of the Saggy Stone homemade bread (the thickness of the bread slice is up to you, I like a hefty slice).

Tear off four sheets of foil, large enough to be able to close around each sandwich individually.

Divide the slices of bread – 2 per sheet of foil. Using a pastry brush spread the melted butter and bacon fat mixture on both sides of the bread.

Layer two of the cheeses on each sandwich; follow with a sprinkling of chives and then bacon bits. Finish by topping with the other two cheeses. Season each sandwich with a little salt

and pepper and a shake or two of paprika. Wrap the foil and seal each sarmie.

Braai the foil wrapped sarmies over medium coals for 10 minutes, turning often. This will help get heat to the cheese so that it starts to melt. After 10 minutes check to see if the cheese is melting, if it still needs some time then give it 5 more minutes.

Finally, unwrap the sarmies, pack them into a sandwich grid and braai for a further 10 minutes over medium coals until golden brown.

Serve with an ice cold Saggy Stone Desert Lager and tuck in.