The Braaibroodjie (barbeque sandwich in Afrikaans) is the South African version of a grilled cheese sandwich. It is traditionally served at the end of a braai, a South African barbeque. There are many variations of braaibroodjie. This particular recipe uses sharp white cheddar cheese, tomatoes, red onions, and chutney.
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Chutney is originally an Indian condiment made from fruits/vegetables and spices that was introduced to South Africa by the British. I was able to find chutney in the European/Jewish section of the grocery store. Hot mango chutney was the only kind available. There are many recipes available to make your own and they are also available on Amazon: Mrs Balls Peach Chutney.
Overall, I really enjoyed the combination of flavors fitting inside a single sandwich. It is such a fast and easy recipe to add to our summer barbeques.
Make sure the grill isn’t so hot that it burns the outside of the bread while the contents are still cool. The recipe made enough for Chad to have two sandwiches. I made one with the chutney and one without in case he didn’t like it. He loved the flavor and ended up adding chutney to the second sandwich. I plan on ordering the peach chutney from Amazon for use during the summer.
Braaibroodjie (South African Barbeque Sandwich)
Adapted from The Kitchn
Braaibroodjie
Ingredients
- 8 slices white bread
- 2-4 tablespoons butter softened
- Chutney
- 2 cups grated sharp white cheddar
- 2 small tomatoes thinly sliced
- 1 small red onion thinly sliced
Instructions
- Preheat grill to medium low heat.
- Spread softened butter on one side of each slice of bread. Place bread buttered side down on work surface. On half of the slices, spread a layer of chutney. On the other slices, sprinkle about 1/3rd of the cheese. Cover the cheese with tomato slices, another 1/3rd of cheese, red onion slices, then remaining cheese. Top each sandwich with the other slice of bread, chutney side down.
- Grill the sandwiches until bread is golden brown and the cheese is melted, about 2 minutes per side. If using an outdoor grill or skillet, use a flat metal lid to press down the sandwich and leave on top as it grills. Serve immediately.
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