Home Lifestyle Recipes RECIPE: A mammoth sandwich fit for royalty

RECIPE: A mammoth sandwich fit for royalty

Make Tapiwa Munyawiri’s gigantic meaty surprise sandwich. Perfect for anytime of the day, season AND occasion


Looking for a knockout sandwich to make this weekend? Chef and food entrepreneur, Tapiwa Munyawiri (32) has just the mammoth of a sandwich recipe for you!

Make his epic sandwich filled with all the meaty goodness you deserve at the end of a long week.

READ MORE: This Zim-born chef is levelling up with fast eats


50ml olive oil

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100g Six Gun spice

Bread roll of your choice.

100g red cabbage

40ml mayonnaise

2 slices of gouda cheese

100g beef stew strips.

4 rashers of bacon

4 tomato slices

70g mixed frozen veggies

3 large eggs

30ml fresh cream

100g grated cheddar cheese.

Garnish of your choice.


Prep and assemble Time: 20 min

  1. In a hot pan with 10ml oil, add your six guns spice.
  2. Immediately add the frozen veggies, fry for 2 min and empty into a small, clean container.
  3. Put the pan back on the stove at medium heat, add 20ml oil, a generous amount of Six Gun spice and satay the beef strips for 3 min.
  4. In the meantime, chop your ted cabbage to a desired size. In another clean bowl add some spices again, add your chopped cabbage, add mayonnaise and mix well. Put in the fridge to cool to make coleslaw (add a generous amount of finely chopped onions).
  5. Take off the beef strips and set aside to rest. Add the remaining oil to the hot pan to make an omelette.
  6. Whisk the eggs and fresh cream, add some fresh spice (or Six Guns spice if you desire). Top your omelette with the cooked vegetables and grated cheese.
  7. Cut your bread roll into 2, add the coleslaw to the roll and spread well.
  8. Add your sliced gouda and tomato slices.
  9. Add your omelette on top, add the beef strips, then add the grated cheese again.
  10. Quickly cook your bacon and layer it while still hot to melt the cheese.
  11. You can serve the sandwich with freshly made home fries or normal crisp chips. Or on its own. ENJOY!

READ MORE: This Zim-born chef is levelling up with fast eats

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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.


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