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Braai-broodjies (barbecued sandwiches)
If your charcoal fire is anything like ours, it’s always warm enough to braai (barbecue) just one last little something after the meat and wors (South African sausage) have been braaied to perfection. For us, that last little something has got to be braaibroodjies, because a braai is simply not perfect without these delicacies: crunchy brown on the outside, but soft and wonderfully flavoursome inside.
Serves 3.
Ingredients:
- 6 slices bread (white or brown)
- Approximately 3 tablespoons softened butter to spread over the bread
- 1 onion, raw and finely sliced
or
2 to 3 onions, fried until caramelized (see notes below) - 2 tomatoes, sliced
- Sliced or grated cheese
- Salt and grinded black pepper to season
Optional flavours to taste to make the sandwich even tastier:
- Chutney and / or mayonnaise
- Fresh herbs such as basil, parsley chives or chopped coriander
Method
- Spread butter on both sides of the bread slices (butter on the outside of the sandwiches will ensure a crisp, golden crust).
- Placing tomato and onion slices on half of the slices, season with salt and pepper, or seasoning of your taste, and top with cheese.
- Add optional sauces such as mayonnaise and chutney.
- Cover with the remaining slices of bread.
- Coat a clean grid lightly with Spray and Cook or cooking oil, place the sandwiches inside a barbeque grid (see notes), and slowly toast them until they are golden brown.
Serve before it cools down.
Notes:
Onion is a must for these sandwiches. While red onion is a bit sweeter than white onion while raw, we prefer to caramelized the sliced onion in a small frying pan: use a little olive oil or butter, and cook it for half an hour over a low heat until it is soft and sweet.
These sandwiches are best roasted after you’ve finished braaing the meat and wors, when the coals from your charcoal fire have cooled down somewhat.
Use a hinged barbeque grid, if you have one, or tie thin string around each sandwich to prevent if from falling apart when you turn it over.
Comments
For us Cape Tonians this is the best! I make it even better by spreading margarine on the outside (both sides) before it's braaied. It's still crispy, but not as hard - try it , you will love it!!!!
I've always had a soft spot for braai-broodjies Karla, maybe because my Mom came from Die Strand in the Cape.
We butter the slices on both sides though that's not quite clear in the recipe, so I've revised it. :-)
I add a tiny bit of crushed garlic as well, so who needs garlic rolls then?!!!!!
Yum - garlic with the "braaibroodjies" sounds delicous!
mmmm... I love the sound and will be trying this soon. What I've done for yonks is just put garlic and butter on the inside, and oil on the outside. Sometimes I add a touch of finely chopped herbs like rosemary from my garden. My family love this instead of the not so tasty bought garlic bread....
oooh... now you guys are talking my kind of deliciousness :-)