A braai classic: braaibroodjies
Bread of your choice
Red onion, sliced
Fresh basil leaves
Olive oil or butter
Salt and black pepper, to taste
1. Lightly butter or brush the outside of your bread slices with olive oil to prevent the sandwiches from sticking to the braai grid and to ensure a crispy, golden crust. I added a touch of fun to this batch of braaibroodjies by cutting the bread into rounds using a glass, making small circular sandwiches (use the bread left behind for breadcrumbs).
2. Assemble the sandwiches by layering all the ingredients, season with salt and black pepper.
3. Place your sandwiches neatly in a small hinged braai grid. For the best results, investing in a proper sandwich grid is a great idea and ensures that all your fillings remain inside the sandwich.
4. The secret to perfect braaibroodjies is to toast them slowly. This prevents burnt bread on the outside and cold fillings on the inside!
My father props the sandwich grid up against the side of the braai while he is cooking the meat, ensuring that the fillings are slowly cooked/melted by the indirect heat of the medium to hot coals. Once the meat is taken off the braai, he quickly puts the sandwiches above the (now cooler) coals and toasts the outside of the bread until golden brown.
One more word of advice – always make sure that you have an extra braaibroodjie on the coals, as it’s guaranteed that someone will ask for seconds! Happy braaing.
Thanks to Karen Grandcourt for the pics.