DJ BBQ Tomato Pie
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield2-4 Servings
- Knob of butter
- 150g (5½oz) mature Cheddar cheese, grated (shredded)
- 1 onion, grated (shredded)
- 100g (3½oz/½ cup) mayonnaise
- Glug of Worcestershire sauce
- 1 tsp dried oregano
- 10 slices of day-old white bread (use a sourdough for next-level deliciousness), crusts removed, cut or ripped into cubes
- 6–8 ripe tomatoes, ends removed, sliced
- 1 spring onion (scallion), sliced
- 1 red chilli, sliced (optional)
- Sea salt and black pepper
You’ll need a medium ovenproof dish. I use a round cast-iron pan that’s got a bit of depth to it. Grease the dish or pan with the butter and make sure you hit the sides so the pie doesn’t stick to the pan.
Chuck the cheese, onion and mayonnaise into a large bowl. Add a glug of Worcestershire sauce, the oregano and a pinch of salt and pepper. Take your magic spoon wand and conjure up greatness (mix well).
Cover the base of the pan with half of the bread cubes. You only want one layer, as there’s another to go.
Next, cover the bread with a layer of sliced tomatoes (saving your best looking slices for later), slightly overlapping.
Season with salt and pepper. Then throw on another layer of bread.
It’s cheesy time! Using a spatula, cover the bread with half the cheese mix.
Now use your school art skills to make a perfect layer of your best tomato slices overlapping gorgeously on top of the cheese mix. Then slather the rest of the cheese mix on top of the tomatoes
Finally, make it rain with spring onion and red chilli slices, and crack a bit more pepper on top.
Make sure your bbq is at around 190°C (375°F). Place the pie over the heat canyon on the indirect heat. (Heat canyon is with the coals banked at either side)
Place the lid on and cook for 25–30 minutes – the lid will help it turn golden on top