Cheesy Morogo Open Sandwich

The Slice of SA competition helped us find the boldest and best South African recipes from our Blue Ribbon fans. Our Sandwich Squares were topped, stacked and filled with some fresh recipes from our winners.

Cheesy Morogo Open Sandwich
This Cheesy Morogo Open Sandwich is straight out of our winner’s childhood. Cecelia Motsemedi ate a lot of spinach as a child, and says her mom always found new, interesting ways to prepare it.


2 Blue Ribbon Squares (makes four open sandwiches)
2 boiled eggs
2 handfuls of spinach, washed and chopped
1 cup cheddar cheese, cubed
1 small onion, finely chopped
1 green pepper, chopped
1 potato, diced
2 cups liquid vegetable stock
1 chilli, finely chopped (optional)
Salt and pepper to taste
Rocket (to garnish)


  1. Prepare all ingredients as listed. Place your liquid stock in a pot and bring to the boil.
  2. While your stock heats up, in another pot, cover the eggs with cold water and bring to the boil. When the water is bubbling, remove from the heat. Cover with a lid and allow to stand for six to seven minutes (for hard eggs). When done, remove the eggs from the water and set aside.
  3. Place your chopped potatoes into the stock and boil until soft. Remove the potatoes from the stock and set aside – keeping the stock in the pot.
  4. Place your chopped spinach into the hot stock and boil for a minute.
  5. In another pan, add a knob of butter and sauté your onions, green pepper and chilli on high heat. After blanching your spinach for a minute in the stock, add it to the pan, along with the boiled potatoes and diced cheddar.
  6. Place your Blue Ribbon Squares in the toaster (without separating the slices) and toast until golden on the outside.
  7. Open your toasted Squares, butter them and layer on the sliced boiled egg. Top with the cheesy spinach mixture. Garnish with some fresh rocket and a crack of salt and pepper to taste.