Braaibroodjies (Braai Sandwiches)
Braaibroodjies
Braaibroodjies are the real reason we braai — the meat is just there so no one feels guilty. Thick slices of bread get stuffed with cheese, tomato, onion, and a lekker smear of chutney, then toasted over the coals until they're crispy on the outside and molten on the inside.
They're the sandwich that burns your fingers, drips down your chin, and somehow tastes better when you flip it with a braai tong like a champion. Every family swears their version is "the proper way", but let's be honest — as long as it's smoky, cheesy, and slightly charred, it's perfect.
Ingredients
- 8 thick slices of white bread
- 50 g butter, softened
- 200–250 g sharp cheddar or mature gouda, grated or sliced
- 1 large tomato, thinly sliced
- 1 small onion, thinly sliced
- 4 tbsp Mrs Balls chutney (or alternative)
- Salt and black pepper to taste
- Optional: sliced ham or cooked bacon; a pinch of dried oregano or chilli flakes
Method
- Lightly butter one side of each slice of bread. The buttered sides will face out when grilling.
- On the unbuttered side of 4 slices, spread about 1 tbsp chutney each.
- Divide the cheese evenly among the 4 un-chutneyed slices. Top with tomato and a few onion rings. Season with salt and pepper; add optional ham or bacon if using.
- Close each sandwich with a chutney-spread slice, chutney-side down. Press gently.
- Place in a braai grid or sandwich press and toast over medium coals, turning once, until the bread is golden and the cheese has melted (about 3–6 minutes per side depending on heat). If using a grill pan or skillet, cook on medium-low, pressing occasionally, until golden and the filling is molten.
- Remove, cut in half if you like, and serve immediately while the cheese is gooey.