Cape City-based butcher Andy Fenner serves these tacky sandwiches known as braaibroodjie (“barbecue bread”) with beer. His model stacks slices with cheddar, tomato, onions, and chutney earlier than grilling. The chutney is essential: Mrs. Ball’s, an iconic model in South Africa, is made out of dried fruits and vinegar, however any sweet-and-sour chutney will do.
Featured in: “The South African Art of Braai.”
Braaibroodjie (Hearth-Grilled Cheese Sandwich with Tomatoes and Chutney)
Braaibroodjie interprets to “barbecue bread,” and this model stacks slices with cheddar, tomato, onions, and chutney earlier than grilling.
Yield: makes 4 sandwiches
- 8 slices white bread
- 4 tbsp. (2 oz.) unsalted butter, melted
- 8½ oz. coarsely grated sharp cheddar cheese (2 cups)
- 1 massive tomato, thinly sliced
- ½ massive white onion, very thinly sliced
- Kosher salt and freshly floor black pepper
- 3 tbsp. Mrs. Ball’s model chutney, or one other sweet-and-sour chutney
- Put together a grill or grill pan to prepare dinner over medium-high warmth. In the meantime, brush one facet of every bread slice with the melted butter.
- Lay the bread, buttered facet down, on a clear work floor. Divide the cheese between 4 slices, then prime every with 1–2 slices of tomato and onion; season evenly with salt and black pepper. Unfold the chutney over the remaining slices of bread, then place them chutney-side-down atop the sandwiches.
- Grill the sandwiches, turning as soon as, till the bread is toasted and the cheese is melted, about 3 minutes per facet. Serve scorching.