Ingredients
Sandwich
- 8 sliceswhite bread
- 100 gbutter, softened
- 250 gmature cheddar, grated
- 2tomatoes, thinly sliced
- 1onion, thinly sliced
- 4 tbspfruit chutney
- salt and black pepper
Equipment
- a hinged braai grid
Directions
- Butter the bread on the outside of every slice, meaning the faces that will sit against the grid. Butter on the inside just makes it greasy; on the outside it is what browns and crisps.
- Spread the chutney on the inside faces instead.
- Layer cheese first, then tomato, then onion, then more cheese, so that there is cheese in contact with both slices of bread. Cheese on both faces glues the sandwich shut as it melts, and tomato laid straight against bread soaks it through.
- Season the tomato with salt and pepper, then close the sandwiches.
- Clamp them into the hinged grid, packed tightly enough that nothing shifts when you turn it.
- Braai over the dying coals only, once the meat has come off and is resting. Over live flame the outside will be black before the cheese has begun to think about melting.
- Turn the grid roughly every 30 seconds, watching it the whole time, for about 4 minutes in total, until both sides are evenly golden and the cheese has run to the edges.
- Cut each one in half on the diagonal and eat it straight away, standing at the fire, while the meat is still resting.
Technique
- Dying coals, butter on the outside, cheese against both slices, and turn it constantly. Those four things are the entire technique.
- It is treated as a compulsory part of a proper braai rather than an optional extra, and it is always made last.
- Fruit chutney is not a garnish here. Without it the sandwich is just cheese on toast.
Substitutions
- A sandwich press indoors, accepting that the smoke from the coals is most of the point and you will not get it.
- Any sharp hard cheese in place of cheddar.
Variations
- With shavings of biltong added to the filling.
- With a slice of ham.
- With peppadews or sliced green chilli for heat.
History
Made on the dying coals after the meat comes off; it is treated as a compulsory part of a proper South African braai.
Frequently asked questions
What is Braaibroodjie?
Braaibroodjie is a snack from South Africa: cheese, tomato and onion toastie grilled in a hinged grid over the coals. Made on the dying coals after the meat comes off; it is treated as a compulsory part of a proper South African braai.
How long does Braaibroodjie take to make?
Braaibroodjie takes 10 min of preparation and 5 min of cooking. The recipe makes 4 sandwiches. It is rated easy to make.
What can I substitute in Braaibroodjie?
Yes, within limits. A sandwich press indoors, accepting that the smoke from the coals is most of the point and you will not get it. Any sharp hard cheese in place of cheddar.
What is the most important thing to get right in Braaibroodjie?
Turn the grid roughly every 30 seconds, watching it the whole time, for about 4 minutes in total, until both sides are evenly golden and the cheese has run to the edges.