Classic South African Braai Broodtjies

Classic South African Braai Broodtjies

What You’ll Need

1. 8 slices white sandwich bread (the soft kind — not artisanal)

2. Butter, softened (be generous)

3. 2–3 ripe tomatoes, sliced

4. 1 medium onion, sliced into thin rings

5. 200–250 g medium cheddar, sliced or grated

6. Salt & black pepper

7. Mrs Ball's Chutney — for a thin spread

Optional alternative: apricot jam

Method

1. Butter the bread — properly.

2. Butter one side of every slice. This gives you that golden braai crunch.

3. Flip the slices over (butter side down) and start building:

   • Layer cheddar first

   • Add tomato slices

   • Lightly spread Mrs Ball’s over the tomatoes (don’t overdo it — a thin coating is perfect)

   • Add onion rings

   • Season with a pinch of salt & pepper

   • Finish with another layer of cheese

   • If you don’t have Mrs Ball’s, a small spread of apricot jam works beautifully too.

   
   

4. Close the sandwich with the second slice, buttered side facing out.

5. Clamp in a braai grid (keeps everything together once the cheese melts).

6. Braai over medium coals — not flames.You want steady heat so the filling warms through while the bread toasts slowly.

7. Turn regularly for about 8–10 minutes until golden and crisp, with fully melted cheese.

8. Rest for a minute, then slice diagonally and serve.

DuoWild Tips:

• Don’t rush — too-hot coals = burnt bread, cold cheese.

• Use real butter, not margarine. It matters.

• Thin onion = sweet and soft. Thick onion = raw and shouty.

• The cheese is the glue. If you skimp, it falls apart.

• These should be made while the meat rests — that’s peak timing at any braai.

And there you have your Classic South African Braai Broodtjies