A toasted sandwich grilled over braai coals, layered with cheese, tomato, onion, and chutney, sealed in buttered bread until golden and oozing.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: braai grid
Garnishes: chutney
Accompaniments: cold drinks
Instructions
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1
Butter one side of each bread slice generously.
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2
Place 4 slices butter-side down. Layer cheese, tomato, onion rings, and a tablespoon of chutney on each.
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3
Season with salt and pepper. Top with remaining bread slices, butter-side up.
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4
Close sandwiches in a hinged braai grid.
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5
Grill over medium coals for 3-4 minutes per side until the bread is golden and cheese is melted.
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6
Cut diagonally and serve immediately while the cheese is still stretching.
Did You Know?
Mrs Ball's chutney is considered the only acceptable chutney for a braaibroodjie by purists — using any other brand is a topic of heated debate at South African braais.
Chef's Notes
Equipment Tips
- braai grid with hinged lid
- bread knife
Garnishing
chutney
Accompaniments
cold drinks
The Story Behind Braaibroodjie
The braaibroodjie evolved naturally from braai culture in the mid-20th century as a way to keep hungry guests satisfied while the meat cooked. It became an institution in its own right, with families guarding their particular combination of fillings as closely as their marinade recipes.
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