Traditional braaibroodjie

6 servings Prep: 10 mins, Cooking: 10 mins
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This is the traditional way to build a braaibroodjie. The original braaibroodje can be served as a main meal or as a side dish with meat, and it can be braaied for breakfast, lunch or dinner. You can also enjoy it cold the next day in a lunchbox. If one of your family members likes their braaibroodjie without one of the ingredients, then build theirs without that ingredient. Just make sure you cut off a small corner of their braaibroodjie while it's on the braai, so you know which one is theirs when you're ready to serve them.

By Independent Contributor March 04 2024
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Ingredients (7)

12 bread slices
butter
chutney
1 onion — sliced into rings
240 g cheddar cheese — sliced or grated
2 tomatoes — sliced - you want 2 slices per braaibroodjie
salt and pepper to taste
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Method:

Build the braaibroodjies: Spread butter on one side of each slice of bread. The buttered sides will face outward once you’ve assembled the braaibroodjies. You always butter a braaibroodjie on the outside. Place 6 slices of bread, buttered-side down, on a cutting board. Spread chutney on each slice and top with the sliced onion, grated cheese and sliced tomato. Grind over some salt and pepper, then cover with the remaining slices of bread, buttered sides facing outwards.

Braaibroodjies is draaibroodies’: Braaibroodjies are braaied in a closed, hinged grid and should be turned often. Try to use a grid with adjustable heights, to compress each braaibroodjie perfectly. You want gentle, medium-paced heat and the grid should be nice and high. Your aim is for the cheese to be melted and all the other fillings to be completely heated through by the time the bread is golden brown.

Once done, slice each braaibroodjie in half diagonally and serve immediately.

Recipe extract from Jan Braai Junior, published by Penguin Random House South Africa.



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