The star of the sandwich is the deeply flavoursome rendang – and, of course, that big cheesy pull.
It might have taken a concerning amount of time but Sydney has finally started to feel like autumn. That means we’re transitioning into soup-, stew- and curry-eating season. And while saucy foods often means a one-way ticket to sog town when it comes to sandwiches, Indonesian-inspired Greedy Civet’s rendang toastie caught the attention of Sandwich Watch – Good Food’s column dedicated to the best things between bread.
Gooey mozzarella meets fragrant beef rendang at Greedy Civet. Dion Georgopoulos Wait, you said curry melt? Yes, and it’s gooey, rich and buzzing with umami and warm spices.
The star is the deeply flavoursome rendang, which owner-chef John Arnestus makes the Indonesian way. (That means it’s less soupy than the Malaysian version and so naturally lends itself to a sandwich format.)
He adds a layer between two slices of Brickfield’s bread, pickled eschalot to cut through the richness, and then cheese. Indonesian fried eschalot (bawang goreng) gives it crunch.
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The bread’s heavily buttered on the outside, and then it all goes in the sandwich press to join forces.
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