The Iconic South African "Braai Broodjies"

Hello everyone,

Today I would like to share with you a delicious traditional South African toasted sandwich, over here we call them "Braai Broodjies" pronounced sort of like "braa-i broykies" and no barbecue is complete without one!

It seems like a simple recipe but the melding of all the flavors over the wood smoke makes this a very special dish.

It is usually served as a side but also makes a quick and yummy lunch or light main all on there own... and they are really cheap to make, think of it as a fully loaded toasted cheese.

Join me to find out how to make one for yourself...

To make this tasty toastie you will need the following:

• 2 Slices of bread of your choice.

Sourdough bread makes the most delicious crunchy toasted sandwiches!

• Tomato
• Cheese

I like using a sharp white cheddar.

• Onion
• Butter
• Salt and pepper
• Chopping board and knife
• Grill/Braai/Pan/Sandwich press....Whichever you prefer

Optional:

• Vinegar
• Sugar
• Peach Chutney

Here is a link to our most popular Mrs. H.S. Ball's Peach Chutney here in South Africa sold by Amazon if you'd like to try it out.

The Braai versus The Barbeque

The word braai, which comes from the Dutch braden, meaning ‘to grill’, is an abbreviation of braaivleis meaning ‘grilled meat’.
It actually means to roast over coals and comes from the word braaivleis. The fact that the word “vleis (meat)” is part of it must not be misconstrued as excluding everything else.
If it can be cooked in the kitchen it can be cooked on a braai!

The origin of the word “barbecue/ barbeque” comes from the Caribbean word “barbacoa.”
Originally, a barbacoa wasn’t a way of cooking food, but the name of a wooden structure used by Taino Indians to smoke their food.
The difference between barbecuing and grilling,” says Hueston. “When you barbecue you are cooking with a slow circumvented unit of hot air with the lid closed.
Grilling is done with the lid up and you’re cooking with direct heat on the bottom, instead of all around the source.

Grab your chopping board and knife!

- First we need to clean our onion and thinly slice it.

Most people use the onions raw but my family always pickled the onions first, this is how I learned to make it and I love it this way. It takes away some of the onions harshness and adds some more flavour.

I suggest trying it both ways and see what you like best.

- To pickle the onion I simply add the sliced onions to a bowl with some vinegar and a sprinkle of sugar ( I also added some pepper and dried chives ) and let it marinate for a few minutes while you prepare the rest of the sandwich.

- Now go ahead and slice your tomatoes, now I like mine quite thick but a lot of people would rather have thin slices, you do you.

- Lastly grate some cheese into a bowl and cover. I suggest using a sharp cheese that melts well, a mature cheddar works really well with some red onions.

I find that a 1:1:1 ratio of cheese, onion and tomato makes the absolute best toasties.

Now it's time to start the assembly...

- Grab two slices of your favourite bread and butter both slices on one side.

- Now flip them over so they are buttered side down, smear a thin layer of peach chutney on the one slice... now this is completely a personal choice, I like mine without the chutney while other people like the sweetness it adds.

- On the other slice add a nice mountain...err...I mean sprinkle of cheese.

- On top of the cheese add a layer of sliced tomato, sprinkle with some salt and pepper...this really does make a HUGE difference without it just tastes bland.

- Next layer some of your pickled...or not... onions over the tomatoes. Be sure to drain them well if you pickled did them.

- Top it with the other slice of bread, butter side up and then you are ready to throw these babies on the grill!

Now on to grilling, purists would say this needs to be made over a wood fire and yes it does take it to another level but they are just as delicious using a gas grill or grilled in a pan.

When grilling them on an open fire you will want to place them on the edge of your grill to avoid them getting burnt before the cheese melts.

Otherwise grill them just as you would a toasted cheese. The key factor in generating the most flavor and texture is to grill this sandwich over low heat.

Remove once you've got a nice golden brown toastie.

Now all that's left is to sit back and enjoy, the sharp cheddar cheese melts down to barely "cook" the onion, leaving it crisp and crunchy, yet sweet and devoid of any trace of rawness. The sliced tomatoes almost seem to vaporize, leaving behind the signature stamp of their fresh aroma... Absolutely glorious!

Best to serve straight from the grill as they don't store well...but that won't be a problem.

Hope you guys enjoy this recipe and please give me some feedback in the comments.

Happy making!