South African
Braaibroodjie
A braaibroodjie is the beloved South African braai sandwich, grilled slowly over coals until the bread is smoky and crisp and the cheese melts into tomato, onion, and chutney. It is usually served straight from the grid alongside chops, boerewors, or as the best bite of the braai on its own.
Ingredients
- White sandwich bread4 slices
- Butter, softened2 tbsp
- Mrs Ball's-style chutney2 tbsp
- Mature cheddar cheese, grated or thinly sliced120g
- Tomato, thinly sliced1 medium
- Onion, very thinly sliced1/4 medium
- Fine salt1/4 tsp
- Freshly ground black pepper1/4 tsp
Method
- Prepare medium, steady braai coals with no flames; you should be able to hold your hand above the grid for about 5 seconds.
- Butter one side of each slice of bread; the buttered sides will face outward against the braai grid.
- Place 2 bread slices buttered-side down and spread the unbuttered sides with chutney.
- Top each with cheddar, tomato slices, onion slices, a pinch of salt, and black pepper.
- Close the sandwiches with the remaining bread slices, buttered-side up.
- Place the sandwiches in a hinged braai grid and close it gently so the filling stays in place.
- Braai over the medium coals for 4 to 5 minutes per side, turning often, until the bread is golden and crisp with light char marks and the cheese has melted.
- Remove from the grid, rest for 1 minute, then slice diagonally and serve hot.
Common questions
Can I substitute the Mrs Ball's-style chutney in a braaibroodjie?
Yes. Use any sweet, tangy chutney, mango chutney, or a thin layer of apricot jam mixed with a little vinegar. Keep it light so the bread doesn’t get soggy or the sandwich becomes overly sweet.
How long should I braai a braaibroodjie and how do I know it’s done?
Cook over medium, steady coals for about 4 to 5 minutes per side, turning often. It’s done when the bread is golden with light char marks and the cheese is fully melted, but the filling hasn’t leaked out.
What are the most common mistakes when making braaibroodjies?
Using coals that are too hot, overfilling the sandwich, and pressing the grid too hard. Also avoid too much chutney or juicy tomatoes, which can make the bread soggy before the cheese melts.
Can I make braaibroodjies ahead of time or store leftovers?
They’re best eaten fresh, but leftovers can be cooled, wrapped, and refrigerated for up to 1 day. Reheat in a dry pan, toaster oven, or over gentle coals to re-crisp the bread. Avoid microwaving if possible.
What should I serve with a braaibroodjie?
Serve it hot, sliced diagonally, alongside grilled sausages, boerewors, or a simple salad. It also works well as a side at a braai or as a snack with extra chutney for dipping.