Recipes / Bread
Braaibroodjies
Grilled sandwiches of cheese, tomato, onion and chutney, toasted slowly over the last of the coals.
- Prep
- 15 min
- On the fire
- 10 min
- Serves
- 6
Ingredients
Method
Cooking on gas?
- Preheat on high for 10 minutes, then turn the burners down to low, 120 to 160°C (250 to 325°F). Brush the grates clean.
- Low heat is easy to overshoot on gas. Keep the food over the coolest part of the grates and turn it often.
- Butter one side of every slice of bread. The buttered side goes on the outside.
- Lay six slices butter side down. Spread each with chutney, then add cheese, tomato and onion. Season the tomato with salt and pepper.
- Close each sandwich with a second slice, butter side out.
- Pack the sandwiches into a hinged grid and close it so they are held firmly.
- Cook over low coals for about 10 minutes, turning every minute or two. They burn quickly, so do not walk away.
- Cut each in half and serve straight away.
Done when: both sides are golden and crisp and the cheese has melted all the way through.
Tips
- Cook these last, when the meat is resting and the coals have died down. Low coals give the cheese time to melt before the bread burns.
- A hinged grid makes turning easy. Without one, turn each sandwich with a wide spatula and press it down gently.
- Mrs Ball's is the chutney most South Africans use. Any sweet fruit chutney, such as peach or mango, works.
A braaibroodjie (say bry-broo-key) is a sandwich cooked on the braai, and many people will tell you it is the best thing on the grid. The filling almost never changes: cheese, tomato, onion and chutney.