Roti Bakar (Indonesian Grilled Toast Sandwich)

About This Recipe

Roti bakar is Indonesia's answer to the toasted sandwich: thick white bread grilled on a flat griddle with butter until deeply golden, then filled with whatever combination of sweet and savory the vendor has on hand. Sweet versions get chocolate sprinkles, condensed milk, and grated cheese; savory versions lean into a smoky, paprika-spiced shredded chicken or beef filling that plays off the char of the toast. The defining technique is the griddling itself -- the bread is buttered generously on the outside and pressed on a hot flat pan or in a sandwich press until it's crackling-crisp with a golden crust, while the inside stays soft. This savory version uses a smoked paprika-spiced chicken filling, echoing the smoky-sweet flavor combinations popular at Indonesian night markets. Roti bakar is sold from carts across Jakarta and Bandung late into the night, cut into triangles and eaten warm. It's humble, fast food, but the contrast between the crisp buttered crust and the warm, gooey filling is what makes it a genuine street food classic rather than just toast with stuff on it.

Ingredients

Serves 6

• 8 slicesthick white sandwich bread
• 4 tbspsalted butter(softened)
• 200 gcooked shredded chicken
• 1 tbspsmoked paprika
• 2 tbspsweet soy sauce (kecap manis)
• 1 tbspoil
• 2 clovesgarlic(minced)
• 1shallot(minced)
• 100 gshredded cheddar cheese
• 1cucumber(thinly sliced, for serving)
• 1 tspchili flakes(optional)

Instructions

1. 1

   Make the filling

   Heat oil in a pan, saute garlic and shallot until fragrant, about 2 minutes. Add shredded chicken, smoked paprika, and kecap manis, stir until glossy and well coated, 3-4 minutes.

2. 2

   Butter the bread

   Spread softened butter generously on one side of each bread slice.

3. 3

   Assemble

   Layer chicken filling and shredded cheese between two slices, buttered sides facing out.

4. 4

   Griddle

   Toast on a hot flat griddle or pan over medium heat, pressing down with a spatula, until deep golden and crisp, 2-3 minutes per side.

5. 5

   Rest and cut

   Let rest 1 minute so the cheese sets slightly, then cut into triangles.

6. 6

   Serve

   Serve warm with sliced cucumber and chili flakes on the side.

Variations

• •

  Make a sweet version with sliced banana, chocolate sprinkles, and condensed milk instead of the chicken filling.

• •

  Use shredded beef rendang leftovers for a richer savory filling.

• •

  Add a fried egg inside for a heartier breakfast sandwich.

Storage

Best eaten immediately while the crust is crisp. If needed, store the filling separately in the fridge for up to 2 days and assemble fresh.

Frequently Asked Questions