Serves: 6


  • 3 oval shaped crispy rolls, split lengthwise
  • 45ml (3 tbsps) oil
  • 500g lean ground beef
  • 1/2 small onion
  • 65ml (¼ cup) breadcrumbs
  • 90ml (1/3 cup) ALL GOLD tomato sauce
  • 30ml (2 tbsps) CROSSE & BLACKWELL tangy mayonnaise
  • 1 large egg, beaten
  • Salt and pepper to taste
  • 15ml (1 tbsp) COLMANS MUSTARD
  • 100g (1 cup) grated cheddar cheese

Preparation method

Preheat oven to 180°c. Place a cooling rack on a large baking sheet. Place rolls on the rack and toast in oven for 5 minutes. While the rolls are toasting, heat oil in a frying pan and lightly cook ground beef, onion and garlic until brown and cooked through. Mix mince with breadcrumbs, 4 tablespoons ALL GOLD tomato sauce, mayonnaise, worcestershire sauce, egg, salt and pepper until well combined. Mix the 2 remaining tomato sauce and mustard together in a small bowl. Top toasted rolls with the meat mixture, spread to the edges of the rolls so that the bread does not burn. Spread tomato sauce and mustard mixture on top of the meat. Sprinkle each sandwich with grated cheese and bake for 15 minutes more until the cheese melts. Let rest for 5 minutes before serving.

Courtesy of ALL GOLD